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Ceviche al Estilo Sabino (Sabino's Ceviche)

No ceviche is complete without freshly made or at least really good store-bought tostadas (crispy corn tortillas), so be sure and seek these out as well. We use the El Milagro brand which has just the right taste and texture.
Course Appetizer, Main Course
Cuisine Mexican
Keyword raw, seafood
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Author The Cowgirl Gourmet gives the credit to Sabino for this recipe


  • 1 lb. fresh white fish (red snapper, halibut, etc.) scallops, shrimp or octopus, chopped
  • 1/3 cup white onion finely diced
  • 1/2 cup cilantro chopped
  • 1 serrano or jalapeno pepper or to taste,┬ádeseeded, deveined and finely diced
  • 1/4 cup good quality green olives sliced or diced
  • 1/4 cup capers
  • 2 teaspoons extra virgin olive oil
  • 2 limes juiced
  • Salt and pepper to taste
  • 1 avocado sliced for garnish


  1. Carefully chop the fish into bite-size pieces.

  2. In a big bowl, add the chopped onion, cilantro, jalapeno or serrano pepper, green olives and capers. Stir to combine and then add the chopped fish and lime juice. Mix thoroughly again and let sit for one minute. This is when the lime juice will "cook" the fish.

  3. Finish it off by drizzling 2 teaspoons extra virgin olive oil and adding salt and freshly ground black pepper to taste.

  4. Taste the ceviche and add more evoo, lime juice and salt and/or pepper, if desired and to achieve the proper balance of flavors.

  5. Ideally, the fish and vegetables soak up the oil and lime juice so there is little left in the bowl. You do not want a soupy mess.

  6. For best results, serve immediately with a few slices of fresh avocado and crispy tostadas. Add a bowl of homemade salsa and guacamole and a cold adult beverage and you've got a perfect dinner for a hot summer night.