Cilantro Seafood Ceviche
Bright, refreshing, and bursting with zesty flavor, Cilantro Seafood Ceviche is the ultimate crowd-pleaser for lovers of fresh seafood. This no-cook recipe combines tender shrimp, scallops, and white fish, "cooked" to perfection in a vibrant blend of lime and lemon juice. Tossed with crisp cucumber, juicy Roma tomatoes, creamy avocado, and a kick of jalapeño, every bite is a celebration of textures and bold flavors. The chopped cilantro adds an herby freshness that ties everything together beautifully. Ready in just 30 minutes of prep time, this gluten-free dish makes an impressive appetizer or light meal, especially when served with tortilla chips or crunchy tostadas. Whether you're hosting a summer gathering or craving something bright and healthy, this seafood ceviche is your new go-to recipe for a taste of the tropics!
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Recipe Information
Ingredients
- 1 lb shrimp, peeled and deveined
- 0.5 lb scallops, quartered
- 0.5 lb white fish (such as tilapia or cod), cubed
- 6 limes, juiced
- 2 lemons, juiced
- 1 medium red onion, finely diced
- 3 Roma tomatoes, finely diced
- 1 jalapeño, finely minced (seeds removed for less heat, optional)
- 1 cup cilantro leaves, chopped
- 1 medium cucumber, peeled, seeded, and finely diced
- 1 large avocado, diced
- 1 tsp salt
- 0.5 tsp black pepper
- tortilla chips or tostadas (for serving, optional)
Instructions
Step 1: Prepare the seafood by cutting the scallops into quarters and cubing the white fish into small, bite-sized pieces.
Step 2: Add the shrimp, scallops, and white fish to a large glass or non-reactive bowl.
Step 3: Pour the freshly squeezed lime and lemon juice over the seafood. Ensure the seafood is fully submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, or until the seafood becomes opaque and is fully 'cooked' by the acid.
Step 4: While the seafood marinates, prepare the vegetables. Finely dice the red onion, tomatoes, cucumber, and jalapeño. Chop the cilantro and dice the avocado.
Step 5: Once the seafood is ready, carefully drain off about half of the citrus juice, leaving enough to coat the ingredients but not make the ceviche overly soupy.
Step 6: Gently fold in the red onion, tomatoes, jalapeño, cucumber, cilantro, and avocado. Season with salt and black pepper to taste.
Step 7: Serve immediately with tortilla chips or atop tostadas for a crisp and flavorful complement. Enjoy!
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 4412 mg | 192% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 28.5 g | ||
| Protein | 212.3 g | 425% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 581 mg | 45% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 6021 mg | 128% | |
*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.
