Gordon’s Easy Ceviche Recipe

Meet Gordon. He’s my cousin, is certified to fly drones, learned how to make superb ceviche by Googling a recipe, and good news for the single ladies… he is single, too. He lives in Charleston, WV and is here on vacation with us in Hilton Head.

Heeey, Gordon

This ceviche with a smooth sauvignon blanc like Stag’s Leap Wine Cellars Aveta is the best vacation happy hour I can imagine.

The quick version uses cooked shrimp. The longer version takes about 3 hours and uses raw fish – we choose whatever is local and fresh since we’re on the South Carolina coast!

Gordon’s Ceviche Recipe


  • 2 limes
  • 1 lemon
  • ½ orange (dealer’s choice – not essential)
  • jalepeno – the more the better, in my opinion!
  • red onion – about 1/4 cup
  • cooked shrimp (or a tough fish, like shark or red snapper, raw)
  • tomato – about 1/2 cup
  • cilantro – to taste

What to do

  • Chop up the jalepegno, onion, tomato and fish, and cilantro – obviously, add lots of jalapeño if you love spicy ceviche!
  • Juice the lemon and lime
  • Marinate at least 3 hours if using raw fish, the citrus cooks the fish!

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