Homemade ceviche

Recipe by Norma Orozco

This summer we give you a homemade ceviche recipe. This is planned for 4 portions or people and the preparation time is about 20 minutes long.


  • 250 g (0.5 lb) of raw fish (diced)
  • Juice of 3-5 limes (to taste)
  • 1 medium octopus (cooked and diced)
  • 1 mango (diced)
  • 1/2 medium onion (filleted)
  • 1 tomato (diced)
  • Coriander to taste (finely chopped)
  • Grain salt (to taste)
  • Pepper (to taste)


  • 12 asparagus
  • Olive oil
  • 1 italian lettuce

A little extra

  • Baked corn crackers
  • Hot sauce


  • Begin by putting the diced fish cubes in the lime juice for at least half an hour.
  • Pour a little olive oil in a pan and fry the asparagus in low fire for 5 minutes. Add salt and pepper to taste.
  • Place the rest of the ingredients in another container and mix them until they’re integrated.
  • After the half hour, incorporate the fish.


Put some of the ceviche in the center of your plate and add some lettuce leaves with 4 asparagus.

You can enjoy now your homemade ceviche with a couple of cold beers or your preferred white wine.

 Bon Appétit!


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