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.


Fish and Shrimp Ceviche


  • 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


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

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