Cazadores® Pomegranate Ceviche

recipe photo

The popular Mexican technique for "cooking" fresh raw seafood by tossing it with citrus juice is ideal for serving at a Margarita or Tequila tasting party. This version, which came to us from Cazadores®, adds the seeds and juice of a pomegranate to the traditional mixture. Choose any of the fish varieties below, making sure is as fresh as possible.


  • 1 lb halibut fillet or sea bass fillet or red snapper fillet or cleaned shrimp
  • ½ cup pomegranate juice
  • 6 limes
  • 1 cup of diced fresh tomato
  • ½ cup pomegranate seeds
  • 4 tablespoons chopped cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon oregano
  • 2 jalapeño peppers (or more to suit your taste), chopped
  • 1 tablespoon white vinegar
  • 1 medium onion, finely chopped
  • 2 tablespoons fresh cilantro
  • 1 head of lettuce, chopped (to line serving bowls)
  • avocado (optional)


  • Dice the fish (approximately ½-inch dice), then marinate in lime and pomegranate juice in fridge for at least 6 hours, stirring often.
  • Pour off most of the juice (just leave fish moist). Add remaining ingredients except lettuce, avocado and pomegranate seeds. Do this a few hours before serving, then refrigerate again.
  • Just before serving, toss well and arrange in a bowl lined with the lettuce leaves. Garnish with sliced avocado and fresh pomegranate seeds.
  • Serve family style with corn tostadas or corn tortilla chips. Enjoy!