My son-in-law has promised to make me ceviche for a while – it’s one of his specialties, after living in Spain. So recently he lived up to his promise and made ceviche on a night when they were visiting. And, he was kind enough to allow me to document his cooking session for my blog!


My daughter’s husband, who I’ll call “B,” first had ceviche when his family traveled to Costa Rica, and he’s been making it ever since. B refers to his version as a more Tex-Mex style, rather than Latin American. Whatever it is, it was wonderful, and worth the wait!

B has a recipe, but every time he makes it he judges the ceviche “finished product” on the amount of liquid and also the ratio of red and green. He refers to that as the colors of Christmas. Here is the “recipe.”


B’s Ceviche

6 lemons
6 limes
4 large ripe tomatoes, finely chopped
2-3 jalapenos, diced
1/2 large white onion
Cilantro, finely chopped
1 pound cod, rinsed and dried
Tapatio sauce
Seasoning salt

B first squeezed the lemons and limes into a large baking dish.

He then chopped up the tomatoes and the jalapenos and added them to the juice in the dish.

Afterwards it looked like this:


He then added the onions and cilantro.

Then B cut up the cod in to 1/2″ pieces and stirred it into the tomato mixture.

He added Tapatio sauce and seasoning salt, stirred, and tested it. The baking dish got covered up with plastic wrap and the ceviche was refrigerated overnight.

In the morning B drained most of the liquid from the ceviche so the vegetables don’t soften up. We had it for lunch that day.


It’s so incredible how the citrus juices cook the fish.

I really love the jalapeno and the Tapatio sauce in B’s ceviche.


B also served the ceviche with chips, so it was almost like a cod salsa!


What a lovely lunch, and a fabulous time. You all know how much I love being cooked for!

By Published On: July 11th, 201659 Comments on Ceviche

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Gerlinde de Broekert July 11, 2016 at 10:55 AM - Reply

    This looks like a wonderful recipe, you are lucky to have such a talented son-in-law. Draining the ceviche is a great idea.

  2. cheri July 11, 2016 at 11:53 AM - Reply

    What a wonderful dish your son-in-law prepared for you, looks perfect!!!

    • chef mimi July 11, 2016 at 1:02 PM - Reply

      I’m not a ceviche expert, but it seemed perfect!

  3. chezlerevefrancais July 11, 2016 at 12:21 PM - Reply

    Looks fabulous Mimi. Excuse my ignorance but not heard of the Tapatio Sauce. Is it a bit like ‘Frank’s ‘?

    • chef mimi July 11, 2016 at 1:03 PM - Reply

      Yes, it is a hot sauce, but I find that it has a more rounded flavor than say, Sriracha. But any hot sauce would work.

      • Linda Duffin July 12, 2016 at 3:42 AM

        Ah, that answers my question too, thanks. The whole thing looks delicious.

      • chef mimi July 12, 2016 at 8:03 AM

        It was so good. I was really lucky to find fresh cod.

      • Linda Duffin July 12, 2016 at 8:58 AM

        Yes, like sushi it has to be spanking fresh, doesn’t it? Delicious when it’s made well.

  4. The Gourmet Gourmand July 11, 2016 at 12:50 PM - Reply

    I adore ceviche! Your recipe looks just wonderful- I love all the fresh veggies you added. Perfection :)

  5. Sumith Babu July 11, 2016 at 1:11 PM - Reply

    “Colours of xmas” like that quote and its very tempting!!

    • chef mimi July 11, 2016 at 1:17 PM - Reply

      I thought it was very descriptive as well!

  6. Elaine @ foodbod July 11, 2016 at 1:15 PM - Reply

    Such fresh flavours :)

  7. Fine Dining at Home (@fdathome) July 11, 2016 at 3:51 PM - Reply

    Looks great Mimi. I too keep meaning to make ceviche, but the weather is so bad it never really suits.

    • chef mimi July 11, 2016 at 7:08 PM - Reply

      Oh, I’m sorry. It does need a nice sunny day, doesn’t it?!!

  8. sippitysup July 11, 2016 at 6:05 PM - Reply

    You’ve hit on one of my favorites. GREG

  9. anotherfoodieblogger July 11, 2016 at 6:33 PM - Reply

    Oooh how luck for you to have such a great lunch made for you! I should put this on my list to make once my tomatoes and peppers come in later this summer. Besides Sriracha, my family also really likes Cholula hot sauce which I think is very similar to Tapatio.

    • chef mimi July 11, 2016 at 7:06 PM - Reply

      I thought Cholula was more like a basic hot sauce, but now I might have to do a taste test!

  10. chefceaser July 12, 2016 at 12:11 AM - Reply

    Reblogged this on Chef Ceaser and commented:
    I LUV this one.

  11. StefanGourmet July 12, 2016 at 1:22 AM - Reply

    Interesting that long ‘cooking’ time, which I haven’t seen before. It sounds tasty.

    • chef mimi July 12, 2016 at 8:04 AM - Reply

      He made it at about 8 PM, he drained most of the juices off in the morning, and we had it at lunch. I’ve never made it myself, so I don’t know how the time differs with other recipes.

      • StefanGourmet July 12, 2016 at 11:08 AM

        The usual time for ceviche is something like 30 minutes.

      • chef mimi July 12, 2016 at 2:02 PM

        really? wow. well that is a huge difference!

  12. tableofcolors July 12, 2016 at 5:02 AM - Reply

    Looks fabulously refreshing! How lucky for you to have a son-in-law to make you wonderful treats!

    • chef mimi July 12, 2016 at 8:03 AM - Reply

      He just needs to do it more often! I was really wonderful.

  13. Lisa @ cheergerm July 12, 2016 at 7:15 AM - Reply

    A good man and a good ceviche cook. Well scored son-in-law there Mimi!

    • chef mimi July 12, 2016 at 8:02 AM - Reply

      I know! My daughter’s quite lucky as well.

  14. ChgoJohn July 12, 2016 at 11:59 AM - Reply

    Your son-in-law makes a killer cerviche? He’s a keeper, that’s for sure. Well, I’m sure there are other reasons but this skill has to be near the top of the list. :D

    • chef mimi July 12, 2016 at 2:02 PM - Reply

      I agree! I was so excited that it finally happened!

  15. Our Growing Paynes July 12, 2016 at 12:36 PM - Reply

    Wow, great dish! What a treat for you to be cooked for.

  16. cookingwithauntjuju.com July 12, 2016 at 3:48 PM - Reply

    Never had ceviche before – little hesitant about raw fish even if the juices cook it. However, it sounds delicious and what fun that B contributed a recipe for you and all your readers :)

    • chef mimi July 12, 2016 at 4:31 PM - Reply

      He’s very sweet, and we had so much fun!

  17. David Scott Allen July 12, 2016 at 4:28 PM - Reply

    I love ceviche – and will definitely try B’s recipe. The hardest part is getting good fresh fish in the desert!

    • chef mimi July 12, 2016 at 4:31 PM - Reply

      try finding it in Oklahoma! I feel your pain!

  18. kitchenriffs July 13, 2016 at 11:51 AM - Reply

    Love ceviche! And I really like the Tex-Mex twist your son-in-law put on this. Super recipe — thanks so much.

  19. Lynn | The Road to Honey July 13, 2016 at 5:23 PM - Reply

    It is pretty amazing how you can use citrus to cook fish, isn’t it Chef Mimi? I love ceviche and was lucky enough to have it during a trip to Peru. So, so delicious.

  20. camparigirl July 16, 2016 at 7:41 PM - Reply

    Ok. I must give it a try (sans cilantro). I can eat raw fish as if it was going out of style but, for some reason, I could never get into ceviche. Must try again.

    • chef mimi July 17, 2016 at 7:11 AM - Reply

      It sounded scary to me for a long time too. That and Gazpacho for some reason.

  21. hotlyspiced July 17, 2016 at 11:08 PM - Reply

    That looks very refreshing and how wonderful to have a son-in-law who cooks! xx

  22. Frank Fariello July 18, 2016 at 7:28 AM - Reply

    You know, I love ceviche but I’ve never tried it at home. It actually looks really easy—I may give it a go1

  23. koolkosherkitchen July 18, 2016 at 10:44 AM - Reply

    Thank you for visiting my blog and for following it. I love ceviche, and this seems like a great recipe. I also like your entire blog and will look forward to your posts.

  24. healthyindiankitchen July 23, 2016 at 1:31 AM - Reply

    A good ceviche is the secret to a happy life! Absolutely loving the look of your dish. So appetizing :)

    • chef mimi July 23, 2016 at 7:49 AM - Reply

      That’s so good to know! Thank you for your kind comment!

  25. anyone4curryandotherthings August 13, 2016 at 12:40 AM - Reply

    this is certainly a receipe on my “do-within-the-next-few-days” – thank you. But, btw – WP is playing up still, follow you for years, but recently I do not get any notification when you post – so I have to just go straight to your site.

    • chef mimi August 13, 2016 at 7:00 AM - Reply

      Isn’t that odd? There is one website, My French Heaven, and no matter how I ask for notifications, WP will not send them to me. It’s so odd.

  26. betogethermallorca August 25, 2016 at 6:26 AM - Reply

    For me it’s always the right weather for ceviche. For a long time, we have been wondering why there was not more South American cuisine to sample around the island especially with such large population heralding from these climbs. Sure, Mallorca has some great traditional foods but it’s great to have a splash of Latin flavour from time to time. However, recently we have noted a few dishes becoming staples on some of the smaller restaurants. Ceviche, gets me every time though. So fresh and clean offering up such pronounced flavours. I have also seen it presented in a few different ways too, which I love and one even instead of the traditional prawn cocktail!
    With being an island, Mallorca has such wonderful produce all around and offers the opportunity to do many fresh dishes as well as many different twists on ceviche and the like and I do agree, a good ceviche could be the secret to a happy life!


    • chef mimi August 25, 2016 at 8:37 AM - Reply

      Well, if I lived on Mallorca, it would always be the right weather for ceviche too! Lovely comment – I’m hopping over to your blog now!

  27. 9recipes September 4, 2016 at 10:33 AM - Reply

    That looks very refreshing! Love it

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