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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.
Seafood Ceviche FAQ
Lime juice changes the proteins in fish through a process called denaturation, which makes the fish look opaque and feel firm, similar to cooking with heat. However, it does not kill all bacteria or parasites the way heat would. For safety, use very fresh or sushi-grade seafood, and when in doubt, buy frozen fish that’s been processed to eliminate parasites.
For the best texture and flavor, allow 6 total hours of marinating in the refrigerator. This ensures the fish, shrimp, and scallops absorb the citrus and turn tender. Longer marination (overnight) may make the seafood too firm.
Yes! Salmon works well as long as it’s very fresh and ideally sushi-grade. Cut it into small, even pieces so it “cooks” evenly in the lime juice.
Absolutely. It’s rich in lean protein and omega-3s from fish and shellfish, and it’s paired with vegetables like tomato, onion, and avocado. It also fits beautifully in the Mediterranean Diet.
Advance Prep & Storage
- Make ahead: Ceviche needs at least 6 hours to marinate, so it’s a natural make-ahead recipe. You can prepare it in the morning for dinner or the day before serving.
- Storage: Store tightly covered in the refrigerator for up to 24 hours. After that, the seafood can become too firm and the lime flavor overpowering.
- Leftovers tip: If you want to stretch leftovers, serve them spooned over a grain or a fresh salad.
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Healthy Coquilles St Jacques (Bay Scallops with Mushrooms)
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.
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!
Can you marinate over night?
Hi Andy!
You can definitely marinate overnight, it just becomes more firm in texture, but still delicious. I frequently keep leftovers for a couple of days and they’re just as good as the first day!
Enjoy!
I made this for the first time and it was a huge hit! Thanks for your recipe!
Thanks JV! I’m glad you liked it. Hope you try some other recipes!