Califonia Bountiful

Classic ceviche

Party time? This ceviche from Tasting Room Del Mar is a perfect appetizer because it's easy to prepare and can be marinated a day ahead.

Chef de Cuisine Jenny Goycochea
Tasting Room Del Mar, Del Mar

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1 lb. shrimp, peeled and deveined (16 to 20 count)
1/2 lb. yellowtail, cut into small cubes
1 cup lime juice
1/2 red onion, finely diced
1 habanero, finely minced
4 passion fruit, diced
1 Persian cucumber, finely diced
1 heirloom tomato, diced
1 bunch green onions, sliced
1 ripe avocado, diced
1/3 cup minced cilantro leaves
Salt and pepper, to taste
Sugar, if needed
Tortilla chips


Slice shrimp down the middle lengthwise, then cut each piece in half. This allows you to stretch the shrimp, while making sure it gets marinated all the way through.

In a bowl, mix together shrimp, yellowtail, 3/4 cup lime juice, red onion and habanero. Cover and refrigerate for 45 minutes to 1 hour or until shrimp is pink and yellowtail is opaque.

Drain juice off seafood. Toss with remaining 1/4 cup lime juice, passion fruit, cucumber, tomato, green onion, avocado and cilantro. Season with salt and pepper. Add a little sugar if necessary for balance. Serve with tortilla chips.

Serves 4

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