Che Guevara's Ceviche Recipe -
Che Guevara's Ceviche Recipe
  • READY IN 1+ days

Che Guevara's Ceviche

Recipe by  

"An appetizer of revolutionary proportions. Ceviche includes 'raw' fish that is 'cooked' in lime juice, prep time is a bit long but worth it. Shrimp is optional but suggested."

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Original recipe makes 4 servings Change Servings
  • PREP

    1 hr

    1 day 13 hrs


  1. Cut the raw fish into cubes and spread out in the bottom of a lasagna pan. Pour in enough lime juice to cover the fish; cover dish, and refrigerate for 24 hours.
  2. Remove fish from the refrigerator, and mix in shrimp, cilantro, green onions, red onions, avocados, tomatoes, and celery. Stir in pico de gallo to taste, and season with salt and pepper. Cover, and refrigerate for 12 hours.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2005

Tastes delicious!!! I also added V-8 juice & served it on a glass (sundae) cup with a lime wedge for decor! *I did cut back on the marinating; only overnight & I added the V-8 juice prior to refrigerating it; I just chilled it for about 2-3 hours - Absolutely delicious!! It's served as an individual appetizer at my house & it was devoured! I got so many compliments!

Most Helpful Critical Review
Feb 02, 2009

made it twice, but wasnt really what i wanted, too lemony . followed the recipe to the dot

Mar 26, 2008

I served this dish to my inlaws and it was a huge hit! I used fresh tilapia and it turned out wonderful; served with tortilla chips. Not only was it delicious and refreshing, but it is also beautiful and full of color! Thanks for the great recipe.

Aug 21, 2008

Very good! You may want to drain some (or all) of the lime juice after marinating the fish if you don't want this to be too tart.

Sep 09, 2008

My first attempt at Ceviche and boy was it a HIT! I added cucumber, scallops and a jalepeno and used red snapper for the fish. I served it in a martini glass with a lime garnish and it looked as good as it tasted. Made a lot, but that was a good thing!

Mar 24, 2006

This is so good, I have had Ceviche in tons of places here in Puerto Rico, however this is better! Thanks so much!

Sep 22, 2008

Yum. Very lime-y but just enough fish-y. The local fish market guy recommended grouper since they didn't have orange roughy and it was awesome. I left out the avocado to avoid the fat, but did add tiny salad shrimp (the kind that come in a bag frozen). Essentially, this is pico de gallo, so I left that out as well. Marinated the fish overnight (about 20 hours), then added the rest of the ingredients and let sit for about 3 more hours. I think it tasted fine and I didn't notice a difference between the 3 hours and the leftovers the next day. I don't know how this could possibly be 4 servings. We made this as an appetizer and it fed 6 people, with 4 servings left over.

Dec 12, 2007

My husband went fishing on Sunday and brought back a ton of Mahi so that's what I used. I didn't have green onions, shrimp or celery so I omitted it and it was still great. I love ceviche and now I have a good recipe to make myself at home. Thanks!


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  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 16.3 g
  • 65%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 1687 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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