From Food & Wine

Chef Allen Susser prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. "Dice the fish into uniform pieces, so they cook evenly in the citrus juice," he advises.

Red Snapper Ceviche

From Food & Wine

A refreshing starter or light main course, Sang Yoon's Thai take on a Latin American classic is a perfect balance of crunchy, tender, sweet, hot, and tart.

Thai Ceviche with Coconut

From Atkins - Phase 3

This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Red Snapper Ceviche with Tangerine

From Parents

This recipe makes a fabulous appetizer, but try it for lunch too.

Shrimp Ceviche

From Midwest Living

Serve the chilled seafood and fresh vegetable mixture in martini glasses for this appetizer. It's great for any summer party.

Shrimp and Tilapia Ceviche with Green and Red Peppers

From Fitness

Citrus, mango, and mint add a fresh flavor to the the scallops in this hearty appetizer. Or you could increase the portion and make it a meal.

Tropical Seviche