Tableside Ceviche

Serves 2 as an appetizer


For Shrimp & Marinade

  • 4 oz shrimp (31-40 count per lb), peeled, deveined & minced
  • ¼ cup finely-minced onion
  • 3 tbsp lime juice (about 1½ limes)

For Ceviche

  • 4 tbsp diced tomatoes
  • 1½ tbsp minced cilantro
  • 2 tbsp peeled & diced English cucumber
  • 1 tbsp minced jalapeño
  • 1 tbsp ketchup
  • 1 tbsp reserved ceviche marinade
  • 1 tbsp Mexican hot sauce

To Plate

  • 4 oz sushi-grade tuna, thinly sliced
  • squeeze of fresh lime juice
  • salt

Serving Suggestions

  • plantain chips, tortilla chips or fresh vegetables


Prepare & Marinate Shrimp

  1. In a medium bowl, mix together shrimp, onions and lime juice
  2. Place in refrigerator and let marinate for 90 minutes (or, more or less according your desired texture)
  3. Strain liquid from shrimp and reserve

Assemble Ceviche

  1. In a bowl, add marinated shrimp, tomatoes, cucumbers, jalapeños, cilantro, ketchup, hot sauce, and reserved ceviche marinade. Mix ingredients together

Prepare Tuna

  1. To thinly-slice the tuna, place in freezer for about 15 minutes. Remove and slice paper thin. Place slices between plastic wrap and pound thinly
  2. Lay out pounded slices on a cold plate. Squeeze lime over tuna and sprinkle with salt. Place ceviche on tuna. Serve with fried plantain chips, tortilla chips or vegetables