Red & Green Ceviche

Oh, for a frosty flute of cava, a dish of fresh ceviche, and a beach somewhere…take me there now…

Not too many dishes whisk you away from your humdrum meat-and-potatoes-life like a chilled serving of ceviche. Composed of raw marinated seafood, ceviche is believed to have originated in Peru. And if you have ever been to Peru, you understand that the Peruvians treasure and celebrate seafood with absolute passion. Peruvian ceviche is sublime.

However, Peru may not own all the credit for the existence of ceviche. When I am tracking down the source of any recipe, I usually look at its name. Unfortunately, the origin of the name ceviche is a little unclear. Some scholars insist that ceviche relates to the Arabic word sikbaj, which means meat marinated in vinegar, and others argue that the roots of the word are Quechua, the language of the Inca tribe of Peru.

Most ceviche recipes feature onions, which were not a native vegetable in the Americas. Onions are native to the Middle East. Citrus fruits, such as lime or sour orange, also originated in the Middle East, so the traditional onion flavor and acidic marinades of Peruvian ceviche were later additions to the recipe.

I believe that the Incans of Peru traditionally ate raw fish that had been cured with salt and aji chiles. Once the Spanish arrived in Peru in the 1500’s, and brought their ingredients such as citrus and onions from the Old World, the recipe changed. Almost all ceviche that I have ever enjoyed contain both crispy fresh onions and tangy citrus juice. The dish evolved from simply a raw fish to a combination of Old and New World ingredients.

This is a great dish for novice chefs. Easy, impressive, and loads of history to chat about, while you pour yourself another glass of Cava.

Red and Green Ceviche Recipe


Red & Green Ceviche


  • 1 lb. uncooked fish, such as tilapia or red snapper (500gr)
  • 8 oz. uncooked shrimp, shelled and deveined (250gr)
  • 1 cup fresh lime juice or sour orange juice (240ml)
  • ½ cup shaved red onion (75gr)
  • 3 green onions, minced
  • 1 ripe medium avocado, cut into ½” cubes (1.25cm)
  • Your favorite flavored salt, such as smoked sea salt
  • Fresh lime wedges for garnish


  1. Cut the fish into 1” cubes (2.5cm), and place in a large glass bowl, along with the uncooked shrimp. Pour over the fresh lime or sour orange juice.
  2. Add the red and green onion, and toss to combine well.
  3. Cover, place in the refrigerator, and allow to cure for 20-30 minutes. Fish and shrimp will turn opaque in color.
  4. Using a slotted spoon, serve in individual portion dishes. Top with avocado, and dust generously with your favorite flavored salt. Serve with fresh lime wedges.


Leave a Reply

Your email address will not be published. Required fields are marked *


Related BLOGS


Classic Tortilla Soup

Grey Day at the Ranch Recently, the weather has been sloppy and cold, drizzling, freezing, and then drizzling again. I can’t recall such a miserable winter here at the ranch. But to be honest, I am never miserable, even in our worst weather. The colors around the ranch turn from iron oxide red to steely […]


Roasted Poblano and Turkey Pot Pie

Next on my list is a new diet and exercise routine. But first, we have to deal with the left overs. Turkey always seems like a great idea for the armies of people that show up for meals here at the ranch. Inexpensive and plentiful, roasting a turkey over the holidays seems like a natural […]


Mole Poblano for Dia de Los Muertos

Mole Poblano is Mysterious and Delicious From the Mexican city and state of Puebla, Mole Poblano is one of the most revered, mysterious and treasured recipes in Latin American cuisine. Many attribute the sauce’s creation to Sister Juana Ines de la Cruz, a cloistered nun that lived in Puebla in the late 1600’s. Legend has […]