Tropical Ceviche Maya Style
Recipe type: appetizer, Main
Cuisine: Mexican
Please refer to the blog post for tips about ingredient substitutions and techniques.
  • 1 cup boiled octopus meat, cut in small rounds.
  • 1 cup cooked, peeled small shrimp
  • ½ pound fresh, sashimi quality grouper (or sea-bass) filet
  • ½ cup freshly squeezed lime juice
  • ½ cup fresh passion fruit pulp (or bottled juice)
  • 2 cups mango (about 12 ounces), peeled and cut into small cubes
  • 1 small purple onion, cut in very small pieces (1/4 inch)
  • 1 small cucumber, peeled, seeded and cut in small cubes
  • The pulp of 1 young coconut OR ½ cup coconut cream
  • 1 cascabel chile fresh or dried
  • 1 fresh habanero chile
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh mint, chopped
  • salt and freshly ground black pepper to taste
  1. Mix the lime juice, the passion fruit pulp in a non reactive (non-metal) bowl.
  2. Clean the habanero chile from seeds and chop in small pieces, you can add as much as you like to the bowl, checking for spiciness.
  3. Remove seeds from the cascabel chile and grind to a powder, add to the bowl.
  4. Cut the fish in small cubes and submerge in the bowl, making sure it is covered with the juices.
  5. After about 2 hours add the shrimp and the octopus, let marinate another hour.
  6. Now you can either drain the fish, for a drier ceviche of leave all the juices for a wetter version.
  7. Open the young coconut, drain and save the water for drinking, scoop out the soft pulp.
  8. Cut the pulp in small pieces.
  9. Now you can add the chopped onion, cucumber, mango, the chopped cilantro and mint to the ceviche.
  10. Add the coconut pulp or the coconut cream and stir well.
  11. Add salt and fresh black pepper to taste.
  12. Garnish with fresh cilantro leaves and serve immediately!
Recipe by The Nourished Caveman at