Monthly Archives: August 2016


Baja Ceviche

This Baja Ceviche, featuring sustainable fish and shrimp, is one of the most popular appetizers
at the restaurants. At Border Grill, we are committed to serving seafood that is sustainably
sourced, meaning that it has been fished or farmed in ways that have less impact on the
environment. When purchasing seafood, our chefs in the restaurants make sure to always
buy seafood that is in season, local whenever possible, and recommended by Monterey Bay
Aquarium’s Seafood Watch Program. For more current info about sustainable seafood and the
Monterey Bay Aquarium Seafood Watch program, go to  or download the app.

Serves 4

1 pound skinless, boneless sustainable fish*, finely diced
1 pound domestic, wild-caught jumbo shrimp*, cleaned and finely diced
1 cup freshly squeezed lime juice
1/2 red onion, finely diced
1/2 to 1 jalapeno, stem and seeds removed, finely diced
1/2 bunch cilantro, finely chopped
2 Roma tomatoes, finely diced
2 medium carrots, peeled and finely diced
Salt, to taste
Vegetable or canola oil, for frying
4 6-inch corn tortillas
1 bunch cilantro
Juice of 1 lime
Salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
Sliced California avocado, for garnish


In a large bowl, combine halibut and shrimp and enough lime juice to cover.  Allow to marinate for 20 minutes.  Drain, reserving 1/2 cup of lime juice.

Combine seafood with remaining ingredients and reserved lime juice, to taste, and stir gently to combine.  Chill thoroughly.

Meanwhile, pour oil to a depth of 1/2 inch in a small pan for frying.  Fry the tortillas on both sides until crisp and drain on paper towels.

To a food processor, add cilantro, lime juice, salt, and pepper.  Pulse until cilantro is very finely chopped and a paste begins to form.  Add mayonnaise and combine thoroughly.

To serve, spread a thin layer of cilantro mayonnaise on each crispy corn tortilla.  Top with seafood ceviche mixture and garnish with avocado.


*According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, Pacific halibut is a “Best” choice and domestic, wild-caught shrimp is a “Best” or “Good” choice .

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