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.
Servings: 8
Calories: 116kcal
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.
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
Calories: 116kcal | Total Carbohydrate: 3g | Protein: 22g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 503mg | Potassium: 374mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 175IU | Vitamin C: 16.3mg | Calcium: 34mg | Iron: 1mg