Abalone Ceviche Recipe

Serves/Makes: 16 appetizer servings


  • 1 pound abalone steaks
  • 6 tablespoons fresh lime juice
  • 2 tablespoons safflower oil
  • 1/4 cup green chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • 3 drops Tabasco sauce
  • 1 lime, thinly sliced
  • Fresh coriander sprigs
How to cook Abalone Ceviche:
  • Pound abalone lightly, then slice into thin strips about 1 inch wide and 1 1/2 inches long. Place in a small glass bowl.
  • Mix together lime juice, oil, chili sauce, salt, pepper, garlic, sugar and Tabasco sauce. Pour this mixture over abalone and mix well. Cover and chill about 4 hours or overnight.
  • At serving time, spoon into an abalone shell or scallop shells and garnish with lime and coriander sprigs.
  • Serve the Abalone Ceviche cold.


The Abalone Ceviche recipe easy to cook and so good!


Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Abalone Ceviche serves/makes: 16 appetizer servings

The Abalone Ceviche recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Abalone (more Abalone recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)

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