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Mini Ceviche Appetizer Recipe

Mini Ceviche Appetizer

Recipe courtesy Ted Allen

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on May 17, 2013

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    This was my first ceviche and it was an absolute delight! I was shocked at the balance of flavors and found myself almost surprised that I had made it myself. It was so delicious I chose to make it as the appetizer for my daughter's graduation party, using the lime skins as the serving cups as Ted suggested. It was an enormous hit. One note: the fresh squeezed lime juice makes a huge difference. Do NOT use the bottled stuff as it's significantly more tart and bitter. I had forgotten to rate this recipe, but I'm making it again tomorrow for guests and it reminded me. I'm so excited to have it again! Thank you Ted for this amazing find.

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  • on March 25, 2013

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    I made it cause I always wanted to try to make a ceviche and I was very nervous but it came out great. I put it on tostadas so I can have the crunch. Very yummy I would love to make it again.

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  • on June 02, 2012

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    I had ceviche in Hawaii and have been craving it ever since. This recipe is as good if not better. It is refreshing and goes great with a crisp white wine. My only change is that I added an extra pepper. It will be a staple in our house this summer!

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  • on April 20, 2012

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    Absolutley DELISH! I have always been afraid to cook fish, but this took the fear away, a "no fail" method for the best tasting dish ever. I added an extra jalapeño , and then some diced mango and avocado at the time of service, and instead of using the hollowed out limes, I served in martini glasses. gorgeous presentation for a beautiful meal! Thanks so much

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  • on December 28, 2011

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    very good ....

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  • on July 09, 2011

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    I have now served this recipe 2 times and am coming back to do it a third. Both time guests enjoyed it an especially the present in the lime half. I am going to kick it up a notch with more hot pepper and serve in lemon and lime halves. Easy, great tastes and great presentation.

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  • on January 04, 2011

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    I made this for New Year's Eve. I started late, and the fish was frozen so it wasn't "cooked" in two hours. BUT New Year's Day it was fantastic!! I also added diced mango and papaya from a Dinner Impossible recipe. Too bad my guests didn't get to try it =( It was almost as good as a ceviche I had in Lima, Peru. Loved it!!

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  • on October 30, 2009

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    I've found that serving it in lime halves can make for a bitter taste. I use the lime halves but line each one with a romaine lettuce leaf to keep out the bitterness.

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  • on July 13, 2009

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    Very easy to do. Tastes great. Leaves time for guest and looks nice. I have used your recipes with shrimp also and hollowed out lemon halves for a starter to a dinner. Love all of your recipes. Fab Five had good one also. Love Chopped too.

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  • on June 29, 2009

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    I had several guests tell me they had never had fish ceviche but they all loved it. I used COD because it on sale, next time I will go with Tilapia because Cod is very fishy tasting. I have never had ceviche with such few ingredients but I think the simplicity makes this taste so fresh and clean. I really don't see how anyone can mess this up. I severed it on "tostadas" with Tapatio.

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