Ceviche Fish and or Shrimp
Dive into the vibrant flavors of the tropics with this irresistible Ceviche Fish and/or Shrimp recipe! Featuring fresh white fish, tender shrimp, and a zesty citrus marinade of lime and lemon juice, this no-cook dish shines with its bold, refreshing taste and ease of preparation. Enhanced with crisp cucumber, juicy roma tomatoes, fiery jalapeño, creamy avocado, and aromatic cilantro, this ceviche is a symphony of textures and flavors in every bite. Ready in under an hour, it’s the perfect appetizer or light meal for warm-weather dining. Serve it chilled with crunchy tortilla chips or atop tostadas for an authentic and satisfying seafood experience that will transport your taste buds straight to the coastline.
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Recipe Information
Ingredients
- 0.5 lb fresh white fish (such as tilapia, snapper, or cod), diced
- 0.5 lb raw shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 cup fresh lime juice (about 8–10 limes)
- 0.25 cup fresh lemon juice (about 2–3 lemons)
- 0.5 cup red onion, finely diced
- 1 cup roma tomatoes, diced
- 1 cup cucumber, peeled, seeded, and diced
- 1 jalapeño pepper, finely minced (or to taste)
- 0.25 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 tsp salt
- 0.25 tsp black pepper
- 1 bag tortilla chips or tostadas (optional, for serving)
Instructions
In a large non-reactive bowl (glass or stainless steel), combine the diced fish and chopped shrimp.
Pour the lime juice and lemon juice over the seafood. Ensure the seafood is fully submerged in the citrus juice, as this will cook it. Cover the bowl with plastic wrap and refrigerate for 30–45 minutes, stirring halfway through to ensure even 'cooking'. The seafood should turn opaque when ready.
While the seafood marinates, prepare the vegetables. Dice the red onion, roma tomatoes, cucumber, jalapeño, and avocado. Chop the cilantro finely.
After the seafood is fully 'cooked' in the citrus, drain off about half of the liquid, leaving some for flavor and moisture.
Add the red onion, tomatoes, cucumber, jalapeño, and cilantro to the bowl with the seafood. Stir gently to combine.
Season the ceviche with salt and black pepper to taste.
Just before serving, gently fold in the diced avocado to prevent it from getting mushy.
Serve chilled with tortilla chips or on tostadas for a deliciously refreshing dish!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 160% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 22.0 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 473 mg | 36% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
