Colt 45 Ceviche

servings: 3-4
Prep Time: 20 Min
Chill Time: 16 Hr 0 Min

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  • 15 limes
  • 1 lb mahi mahi, cubed
  • 1/2 lb large shrimp, boiled and peeled
  • 1-2 large onions
  • 2 large tomatoes
  • 3 Hatch chile, chopped
  • 2 tbsp cilantro, chopped
  • 20 capers, drained, crushed and finely chopped


Slice limes in half. Squeeze juice into a large nonmetallic container using a strainer to capture the seeds. Cut fish and shrimp into 1/2-inch cubes. Add to lime juice and refrigerate for two hours. Make sure lime juice covers fish.

Meanwhile, chop remaining ingredients coarsely. Capers and herbs are chopped fine. After marinating two hours, add remaining ingredients, mix thoroughly, and cover. Return mixture to fridge overnight. Stir once.

Additional Tips

Pair with tortilla chips and Corona or whatever floats your boat.

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