Yucatan Style Ceviche

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Servings: 6 Difficulty: Advanced
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Bright, zesty Mexican seafood dish cured in citrus with spicy habanero peppers
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This vibrant Yucatan-style ceviche showcases the fresh flavors of firm white fish and shrimp, “cooked” in a potent blend of lime and orange juices. The dish is characterized by its bright acidity, balanced by the sweet crunch of Vidalia onion and the intense, fruity heat of toasted habanero peppers. It offers a refreshing texture contrast between the tender seafood and crisp vegetables. Perfect for summer gatherings, seafood lovers, or as a light, satisfying appetizer or main course, this recipe captures the authentic essence of Mexican coastal cuisine without any heat cooking. Serve chilled for the best experience.

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Yucatan Style Ceviche

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 238.3

Description

This vibrant Yucatan-style ceviche showcases the fresh flavors of firm white fish and shrimp, "cooked" in a potent blend of lime and orange juices. The dish is characterized by its bright acidity, balanced by the sweet crunch of Vidalia onion and the intense, fruity heat of toasted habanero peppers. It offers a refreshing texture contrast between the tender seafood and crisp vegetables. Perfect for summer gatherings, seafood lovers, or as a light, satisfying appetizer or main course, this recipe captures the authentic essence of Mexican coastal cuisine without any heat cooking. Serve chilled for the best experience.

Ingredients

Directions

  1. Cut the fish into 1/4-inch slices, removing any bones as you go.
  2. Place the sliced fish in a glass or glazed ceramic dish large enough to hold it in a single layer.
  3. Shell and devein the shrimp, rinsing them only if necessary to remove grit.
  4. Slice the shrimp in half lengthwise or butterfly them.
  5. Layer the prepared shrimp over the fish in the dish.
  6. Slice the onion in half lengthwise, then crosswise into thin slices.
  7. Layer the sliced onion over the fish and shrimp.
  8. Wearing rubber gloves, stem, seed, and sliver the habanero peppers.
  9. Scatter the prepared habaneros over the onions.
  10. Season the dish generously with salt.
  11. Pour the fresh lime and orange juices evenly over the seafood and vegetables.
  12. Cover the dish and marinate in the refrigerator for 8 hours or overnight, or until the fish and shrimp are opaque.
  13. Serve at cool room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 238.3kcal
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.7g9%
Cholesterol 85.1mg29%
Sodium 93.6mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 39.2g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ceviche, yucatan, mexican, seafood, fish, shrimp, lime, orange, habanero, spicy, fresh, cured, citrus, appetizer, summer, raw, onion, marinated
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