Appetizer: Mexico – Tabasco, Gulf Coast Mexico – Ceviche Tabasqueño (Tabasco-style Ceviche)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 35 min

Total 1 hr 5 min

Ingredients

- 10 oz (285 g) firm white fish fillets (corvina, red snapper, or grouper), skinless, boneless, cut into 1/2-inch (1 cm) dice  
- 12 oz (340 g) medium shrimp, peeled, deveined, tails removed (about 20–24 shrimp), halved if large  
- 1 1/4 cups (300 ml) fresh lime juice (about 8–10 limes)  
- 2 tbsp (30 ml) fresh orange juice (preferably naranja agria or sweet orange)  
- 2 medium Roma tomatoes, seeded and diced (about 8 oz / 225 g)  
- 1 small white onion, very thinly sliced and soaked 5 minutes, drained (about 5 oz / 140 g)  
- 1/2 cup (75 g) cucumber, peeled and diced  
- 1/2 cup (65 g) jicama, peeled and diced (optional for crunch)  
- 1/2 cup (15 g) fresh cilantro, chopped  
- 2 scallions (green onions), thinly sliced (about 1 oz / 30 g)  
- 1 serrano chile, seeded and finely chopped (or 1 jalapeño if milder) (about 0.35 oz / 10 g)  
- 1 small habanero, minced (optional, very spicy) (about 0.35 oz / 10 g)  
- 1/2 tsp (1 g) dried Mexican oregano, crushed  
- 1/4 tsp (1.5 g) kosher salt, plus more to taste  
- 1/4 tsp (0.5 g) freshly ground black pepper  
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for finishing)  
- 1 ripe avocado, diced (about 6 oz / 170 g)  
- Tortilla chips or tostadas, for serving  
- Lime wedges, for serving

Instructions

Short Description:
A bright coastal Tabasco appetizer of diced white fish and shrimp marinated in lime with a touch of orange, tossed with fresh cilantro, serrano chile, tomato, cucumber and avocado. Served chilled with tostadas or tortilla chips.

Regional Notes:
This Tabasco variation combines local seafood (both shrimp and firm white fish) and balances lime with a small amount of orange juice — a regional touch that softens acidity and adds coastal citrus nuance. Fresh cilantro, Mexican oregano and the option of a small habanero or serrano give it the local herb-and-heat profile distinct from other Mexican coastal ceviches.

1. If using raw shrimp and you prefer a safety blanch: bring a medium pot of water to a rolling boil, add shrimp and cook 30–60 seconds until just pink and opaque; immediately plunge into an ice bath to stop cooking. Drain and pat dry. If you trust citrus "cooking" for shrimp, proceed raw but use very fresh shrimp.  
2. Place the diced fish in a nonreactive bowl and pour 1 cup (240 ml) of the lime juice over it; add the orange juice. Stir gently to submerge the fish. Cover and refrigerate 15–20 minutes, or until the fish turns opaque and firms (fish will be "cooked" by the acid).  
3. While the fish marinates, combine cooked (or raw, if using) shrimp, diced tomatoes, soaked drained onion, cucumber, jicama (if using), scallions, chopped cilantro, serrano (and habanero if using) and Mexican oregano in a separate bowl.  
4. After the fish has turned opaque, drain off about half of the citrus liquid from the fish (reserve a little for flavor). Add the fish to the vegetable–shrimp mixture. Pour remaining 1/4 cup (60 ml) lime juice over the combined ceviche if more acid is desired; stir gently to combine. Taste and season with 1/4 tsp (1.5 g) salt and 1/4 tsp (0.5 g) black pepper, adding more salt or a touch more orange juice to balance if needed.  
5. Refrigerate the combined ceviche 10–15 minutes to marry flavors (do not over-macerate or the seafood will become crumbly). About 5 minutes before serving, fold in the diced avocado gently and drizzle with 1 tbsp (15 ml) extra-virgin olive oil if using. Adjust seasoning.  
6. Serve chilled in small bowls or on tostadas, garnished with extra cilantro and lime wedges alongside tortilla chips or tostadas.