Mexican Ceviche Salad Recipe

For YEARS, I have intended to post this Mexican Ceviche Salad recipe – I only make it once a year or so, usually in the summer, so I guess I always make it and then forget about it for another year! The flavors are so fresh and delicious, almost everybody loves it. I say almost because it’s full of seafood and tomatoes, which my picky kids have not yet realized are palatable. The vat of it that I made at Father’s Day was gone almost instantly. 

Mexican Ceviche Salad Recipe


Here’s what you need:

Mexican Ceviche Salad


  • 5 to 6 roma tomatoes, diced
  • 1/2 purple onion, minced
  • 1 bunch cilantro, coarsely chopped
  • 3 serrano chiles, seeded and finely diced
  • 2 cucumbers, peeled and diced
  • 1 large package imitation crabmeat
  • 1 medium package cooked salad shrimp
  • 3 avocados, diced
  • Juice from 5 limes
  • Salt and Pepper


  1. Combine all ingredients in large bowl and refrigerate for 2 hours before serving.
  2. Ladle into bowls and top with ice cold Spicy V8 or Clamato, if desired.
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I hope you enjoy it as much as we do! This is one of my favorites to prepare for a crowd, especially if we have a bunch of chips and guac, homemade salsa, and steamed tamales on the side. Bliss!

Looking for an easy homemade salsa? I have the bomb recipe right here: Restaurant-Style Salsa.

Mexican Ceviche Salad Recipe


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