Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Seviche has over the past decade or longer become very much a part of America’s culinary culture. It is also sometimes spelled ceviche, and the name derives from the Spanish word cebollo, which means onions. I believe chopped onion was essential to the original preparation. There are countless versions of this fish-marinated-in-lime-juice preparation. This is the one that I prefer.


  • 1 pound skinless, boneless fillets of fish, such as bluefish, red snapper, mackerel, or seafood, such as bay scallops
  • 7 tablespoons lime juice
  • 1 cup peeled, seeded, cubed, and drained ripe tomatoes
  • 4 or more canned serrano chilies, drained and chopped
  • ½ cup finely chopped red onion
  • 1 tablespoon olive oil
  • 2 teaspoons finely chopped fresh coriander
  • ½ teaspoon crumbled dried oregano
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ cup diced avocado
  • ¼ cup finely diced heart of celery
  • ¼ cup ketchup
  • Grated rind of 1 lime


  1. Cut the fish into ½-inch cubes. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
  2. Add the remaining ingredients and chill until ready to serve.