International Cooking School Vacations: Chef Ana's Simple Ceviche - Cooking Vacations With The International Kitchen: Recipe Of The Month
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Chef Ana's Simple Ceviche

July 2009

A delectable recipe from the wonderful Chef Ana of Hola Mexico!


  • 1 lb. dorado or mahi-mahi cut into ½ inch cubes (or use other whitefish—the fresher the better!)
  • 1 cup of fresh-squeezed lime juice to “cook” the fish in the refrigerator
  • 1 white onion, chopped in ¼ inch squares
  • 3 cups of Roma or Saladet tomatoes, chopped
  • 1 cup of cilantro, chopped
  • 4 jalapeno chiles in vinegar, chopped
  • 4 tablespoons of fresh‐squeezed lime for dressing
  • ¼ cup of fresh‐squeezed orange juice
  • 2 tablespoons of olive oil
  • ¼ cup sliced olives
  • 1 ripe avocado cut in small cubes
  • Salt to taste

For serving: Tostadas, Totopos or Saltines
Splash of Hot Sauce to taste


Take the fish and cut into ½ inch cubes.

Place fish in the cup of lime juice in a rectangular Tupperware. Make sure there is enough lime juice to cover the fish. Place in the refrigerator for 3‐4 hours (maximum of 5 hours).

Discard the lime juice in the Tupperware and mix fish gently with all of the other ingredients. Don’t over‐stir or the fish may crumble.

Chef’s notes: Serve with saltines, tostadas (crisp corn tortillas) or totopos (crisp corn tortilla triangles). Add a splash of your favorite hot sauce, to taste. The ceviche goes very well with a lighter flavored beer like Modelo Especial or Pacifico.

©Chef Ana Isabel Garcia Moreno.