How to make Ceviche

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How to make Ceviche
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Gaucho Ceviche (Ceviche del Gaucho)

Gaucho Ceviche

(servings: 4 - 8) (Difficulty: Medium) (Prep Time: 45m) (Cook Time: 1 h) (Ready in: 1:45 h)


  • 1 pound of fresh prawns (cleaned, shelled, deveined and diced)
  • 1 pound of fresh scallops (cleaned, detached from shells, sliced into ringlets)
  • 1 red bell pepper (diced into small cubes)
  • 1 green bell pepper (diced into small cubes)
  • 1 small pear (diced medium sized cubes)
  • 20 key limes (juice)
  • 2 lemons (juice)
  • 1 dash of Tabasco sauce (optional and to taste)
  • 1 tsp. extra virgin olive oil (to taste)
  • 4 scallions (diced small)
  • 1/2 cup of fresh squeezed orange juice
  • 1/2 mango (diced into small cubes)
  • 2 cloves of garlic (finely chopped)
  • 2 Tbsp. fresh cilantro (finely chopped)
  • 1 Tbsp. fresh parsley (finely chopped)
  • 1/2 cup of sweet fruity white wine
  • 1/2 cup of green or white grapes (diced)
  • Salt to taste
  • Black pepper to taste


  • Step 1 - Saute seafood in butter or margarine until cooked. Cool Seafood
  • Step 2 - Place the vegetables and fruit in a seperate bowl
  • Step 3 - In a different bowl, add the seafood, cilantro, garlic and parsley
  • Step 4 - Pour the all of the juices, Tobasco sauce, salt, black pepper and wine into the bowl with the fruit and vegetables
  • Step 5 - Most importantly, taste the fruit and vegetable sauce to make sure that it agrees with your palate. You can add extra ingredients to your taste
  • Step 6 - Mix all of the ingredients together carefully in a large bowl and place in the refrigerator until cold
  • Step 7 - Serve in tall glasses in order to hold the juices



Created - August 28, 2013