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A no-cook recipe great for a hot summer day. Marinated in lime juice, the fish takes on a smooth and tender texture, combined with a bit of crunch from the onion, a bit of heat from the jalapenos, a bit of coolness from the tomatoes, and a bit of creaminess from the avocado…This mixed seafood ceviche is a real fiesta in your mouth!
What seafood to choose
This mixed seafood ceviche recipe calls for a mix of scallops, shrimp and white fish. Cod will work well, but I often use tilapia since it’s cheap and readily available. Any kind of mild tasting semi-firm white fish is fine though: sea bass, grouper, flounder, snapper…
If you live near a coast and know your fish monger by first name, by all means buy fresh. Where I live, frozen fish is my first choice as it guarantees freshness!
Variations and substitutions
This recipe is flexible and allows for variations.
- If you prefer, you can exclude scallops, shrimp, or choose to use just one kind of seafood. My personal preference is to use a trio of seafood for added complexity.
- As for tomatoes, while Roma tomatoes are traditional, I like to use cherry tomatoes as they have more flavor where I live and add a slight sweetness to the dish that balances the acidity of the lime. Feel free to substitute them with any other flavorful, in-season tomato variety.
- If you’re looking for a spicier kick, swap the serrano peppers with jalapenos.
How to serve mixed seafood ceviche
Serve as appetizer (with plantain, sweet potato chips or corn tortillas for example) or as a main course with a side of cilantro rice or grilled corn.
Other recipes you might like:
Mixed seafood ceviche
Ingredients
- 1 1/2 pounds White fish cod, tilapia or other
- 1/4 pound Scallops
- 1/4 pound Shrimp peeled and deveined
- 3/4 cup Lime juice enough to cover the fish
- 1/2 ea Red onion chopped (about 1/2 cup)
- 2 tbsp Jalapeno pepper chopped (about 1 large)
- 1 cup Cherry tomatoes halved
- 1 ea Avocado cubed
- 1/4 cup Cilantro chopped
- 1 tsp Salt
- Freshly ground black pepper
Instructions
- Rinse and pat dry the fish, shrimp and scallops. Cut all in very small pieces (about 1/4 inch). Place in a glass bowl. Cover with lime juice and 1/2 tsp salt. Make sure the fish is completely covered, if needed add more lime juice.
- Cover and refrigerate for a minimum of 4 hours, stirring occasionally. The fish and shrimp should turn from translucent to opaque. If there are still translucent spots, particularly in the center, it may need additional marination time.
- Add jalapeno and onion and refrigerate for another 2 hours.
- When ready to serve, add tomatoes, avocado, cilantro and 1/2 tsp salt.
- Garnish with lime wedges and serve.
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Do you drain the lime juice after soaking all of the ingredients or just eat it with all the juice that it was marinated/cured in?
Hi Erik! I usually serve it with a slotted spoon so that most of the juice gets drains out but not all. Any leftovers can remain in the marinade. They can keep that way a couple of days in an airtight container. Enjoy!
Delicious rendition of a classic South American dish. Wonderful mix of seafood with a fresh and vibrant taste!