Jul 14 2026
Restaurants›Limones Restaurant›Ceviche Sampler Recipe

Ceviche Sampler Recipe

Inspired by Limones Restaurant
Time1h
Serves4

Ceviche Verde: tuna + papaya + avocado + pickled onion + lemon-evoo. Ceviche del Mercado: fish of the day + lime juice + guacamole + red onion. Octopus-Shrimp Ceviche + cocktail sauce + cucumbers + cilantro + avocado + habanero onions. Heirloom Blue Corn Masa Sope + octopus + chorizo + garbanzo-mint mash + celery-serrano salsa.

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Ingredients

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Ceviche Verde

Ceviche del Mercado

Octopus-Shrimp Ceviche

Heirloom Blue Corn Masa Sope

Method

Ceviche Verde

  1. 1

    Prepare the Ceviche Verde

    In a bowl, combine the diced tuna, papaya, avocado, and pickled onion. Add lemon juice and extra virgin olive oil. Mix gently and let marinate for 15 minutes.

Ceviche del Mercado

  1. 2

    Prepare the Ceviche del Mercado

    In another bowl, mix the diced fish of the day with lime juice, guacamole, and red onion. Let it marinate for 10 minutes before serving.

Octopus-Shrimp Ceviche

  1. 3

    Prepare the Octopus-Shrimp Ceviche

    Combine diced cooked octopus and shrimp in a bowl. Add cocktail sauce, diced cucumbers, cilantro, diced avocado, and habanero onions. Mix well and refrigerate for 10 minutes.

Heirloom Blue Corn Masa Sope

  1. 4

    Prepare the Heirloom Blue Corn Masa Sope

    Form blue corn masa into small discs and cook on a hot skillet until lightly browned. Top each sope with a mix of cooked octopus, crumbled chorizo, garbanzo-mint mash, and drizzle with serrano salsa.

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