Seafood Ceviche

Seafood ceviche is a refreshing and flavorful dish that originates from Latin American cuisine. It's a perfect appetizer for a summer gathering or a light and healthy meal on its own.

Seafood Ceviche

Ingredients

  • 1 lb fresh white fish, such as sea bass or snapper, cut into small cubes
  • 1/2 lb shrimp, peeled, deveined, and chopped
  • 1 cup fresh lime juice
  • 1 red onion, thinly sliced
  • 1-2 jalapeño peppers, seeded and finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cilantro, chopped
  • Salt and pepper to taste
  • 1 avocado, diced (optional, for serving)
  • Tortilla chips or plantain chips (for serving)

Instructions

  1. In a glass or stainless steel bowl, combine the fish, shrimp, and lime juice. Make sure the seafood is completely submerged in the juice. Cover and refrigerate for 15-20 minutes, or until the fish is opaque and the shrimp is pink and opaque.
  2. Once the seafood is "cooked" in the lime juice, drain off most of the lime juice, leaving just enough to keep the ceviche moist.
  3. Add the red onion, jalapeño peppers, cherry tomatoes, and cilantro to the seafood mixture. Season with salt and pepper, and gently toss to combine.
  4. Refrigerate the ceviche for another 15-20 minutes to allow the flavors to meld.
  5. Serve the ceviche in individual bowls or glasses, garnished with diced avocado if desired. Accompany with tortilla chips or plantain chips.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
150 per serving
Protein
15g
Carbohydrates
10g
Fat
5g

Supplies

Glass or stainless steel bowl Cutting board Sharp knife Citrus juicer Measuring cups and spoons

Tools

Refrigerator

Serving suggestions

Serve the seafood ceviche with a side of crispy tortilla chips or plantain chips for a satisfying crunch.

Tips & tricks

For the best flavor, use the freshest seafood available and allow the ceviche to marinate for at least 15-20 minutes before serving.

Cost

$20