Fish and Shrimp Ceviche

Great with just about any type of fish, shrimp and/or scallops. Stuff it inside a flour tortilla with some creamy coleslaw or add some avocado and tomato for a refreshing dip. Ceviche also makes a perfect first-course appetizer.

Do make certain that the fish is either fresh or was properly frozen and thawed. Nothing worse than stinky fish. OK, there are a few things worse, but bad fish isn’t good.

Print Recipe

Fish and Shrimp Ceviche

Ingredients

• 2 cups fresh fish fillets cut into 1 – 2 inch chunks
• 1 cup peeled and deveined shrimp
• 1/3 cup fresh lime juice
• 1/3 cup fresh lemon juice
• 1/3 cup red onion minced
• 1 jalapeño pepper seeded and minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon each ground coriander ground cumin
• pinch or two cayenne pepper
• 2 tablespoons fresh cilantro basil or parsley leaves, minced

Instructions

• Combine all ingredients and toss gently. Cover and refrigerate in a non-metallic bowl for 6 hours, turning occasionally.