Ceviche is the one dish where cooking is optional and acid does the work instead. Shrimp and mixed seafood cured in citrus juice with red onion, cilantro, jalapeño, and tomato. The lime juice denatures the proteins over about twenty minutes — you end up with something firm, bright, and cold. Perfect for August when turning on the stove feels like a personal offense.
The fish must be very fresh. This is not a recipe that forgives day-old seafood. Red snapper, pollock, or mahi-mahi work. The shrimp should be raw, peeled, cleaned, and diced the same size as the fish. Quarter-inch cubes so everything marinates at the same rate.
Tips for Making Shrimp and Seafood Ceviche
Cut everything the same size
Quarter-inch cubes for the shrimp, fish, tomatoes, and cucumber. Uniform pieces look better and marinate evenly.
Smaller pieces cure faster. Quarter-inch cubes need about thirty minutes. Larger pieces need longer.
Use the freshest seafood you can find
Ask your fishmonger what came in today. Smell it. Fresh seafood smells like the ocean, not like fish. If it smells off, do not use it for ceviche.
Peel and clean the shrimp well. Remove the vein. Any impurities are more noticeable in a raw preparation.
Shrimp and Seafood Ceviche
- Total Time: 50 minutes
- Yield: Serves 4
Description
A refreshing and zesty ceviche featuring shrimp and fresh seafood, perfect for a light and flavorful meal.
Ingredients
- 1/2 lb (225g) raw shrimp, peeled and diced into 1/4-inch cubes
- 1/2 lb (225g) raw white fish (red snapper, mahi-mahi, or pollock), diced into 1/4-inch cubes
- 2 medium tomatoes, diced into 1/4-inch cubes
- 1 cucumber, peeled and diced into 1/4-inch cubes
- 1/4 cup fresh cilantro, chopped
- Juice of 6-8 limes
- 1 jalapeño, seeded and minced
- Salt to taste
Instructions
- Dice the shrimp and seafood into 1/4” cubes.
- Dice the tomatoes and cucumber into 1/4” cubes.
- Combine all ingredients in a bowl.
- Mix well and let marinate for at least 30 minutes before serving.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3
- Sodium: 300
- Fat: 5
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
Frequently Asked Questions
Is the seafood safe to eat raw?
The citrus acid denatures the proteins similarly to cooking, but it does not kill all bacteria. Use sushi-grade or very fresh seafood. If you are uncomfortable with raw seafood, briefly poach the shrimp before dicing.
How long should it marinate?
At least thirty minutes. The seafood should be opaque and firm when ready. Do not marinate for more than two hours or the texture becomes rubbery.
What should I serve this with?
Tortilla chips, tostadas, or on lettuce leaves. A cold beer alongside. The ceviche is light and works as an appetiser or a light main course.
