Ceviche Verde is a delicious variety of this fresh dish so well known in the Mexican Beaches. I tried this one for the first time in Manzanillo many years ago and I was surprised because I had only tried the typical Acapulqueño ceviche with a pico de gallo. Upon returning to my house I decided to “replicate” that delicious dish and this is the result. Packed with green herbs that complement each other perfectly, this dish is of general taste. It also has the versatility that can be done with any seasonal fish making this a very accessible dish. Everyone will love it so prepare more than you think you need as they will ask you to take away !!


2 Kgs of fish cut into 1 cm squares

Lemon juice the necessary

½ cup olive oil

½ cup chopped onion

½ cup chopped basil

½ cup chopped parsley

½ cup chopped cilantro

½ cup chopped peppermint

200 gms of boneless green olives

1 to 2 chopped serrano peppers

salt and pepper to taste

1 Spoon of Chicken Powder Consomme

3 to 4 Avocados

You can use any white fish you get: red snapper, sea bass, dogfish, tilapia, etc.

I like to use yellow lemon juice because it is less strong than green and ceviche is less acidic. I also do it with green lemon but sometimes to remove the acid from the fish, after draining the lemon, I rinse it with water to remove the sour.


The fish is covered with lemon juice and left to soak for several hours. I could last from 3 hours to overnight.

The lemon is drained and the other ingredients (except the avocado) are added, mixing until everything is well integrated. Season with consommé, salt and pepper.

Add the avocado and stir gently.

It is served with corn toast or crackers.