Mixed Seafood Ceviche

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:

Easy baked shrimp

Veracruz-Style Fish

Cilantro lime cabbage slaw

Mediterranean seafood stew

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5 from 2 votes

Mixed seafood ceviche

Mixed seafood ceviche. A no-cook recipe great for a hot summer day. A real fiesta in your mouth! Serve as appetizer or main course.

Prep Time30 minutes mins

Cook Time0 minutes mins

Resting Time6 hours hrs

Total Time6 hours hrs 30 minutes mins

Servings: 8

Author: Veronique Eichler

Cook ModePrevent your screen from going dark

Equipment

• Cutting board
• 8" chef's knife
• Glass mixing bowls
• Mixing spatula

Ingredients

US CustomaryMetric

• 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 4 hours, stirring occasionally.
• 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.

Notes

You can make variations of this dish by omitting the scallops, shrimp, or using just one type of seafood. I personally like the combination of the three which makes it more interesting.

Nutrition

Nutrition Facts

Mixed seafood ceviche

Amount per Serving

Calories

116

% Daily Value*

Total Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Cholesterol

 

82

mg

27

%

Sodium

 

503

mg

22

%

Total Carbohydrate

 

3

g

1

%

Dietary Fiber

 

1

g

4

%

Total Sugars

 

1

g

1

%

Protein

 

22

g

44

%

Vitamin A

 

175

IU

4

%

Vitamin C

 

16.3

mg

20

%

Calcium

 

34

mg

3

%

Iron

 

1

mg

6

%

Potassium

 

374

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.