Quick and Easy Ceviche Recipe
Ceviche is easy, fresh, and the perfect light summer treat! It’s packed full of tangy citrus flavor with bits of crunch from onion and peppers.
You can make it as mild or spicy as you like. If you like a spicy ceviche recipe, leave the seeds and veins in the jalapeno or add more.
Now picture yourself chilling in the shade with a bowl of cool and refreshing ceviche in one hand and a Honeydew Margarita in the other.
Fresh shrimp ceviche and an icy margarita sound like a pretty good day to me.
Why You’ll Love This
Ceviche is simple to make and one of the freshest tasting dishes you have ever tasted!
Key Ingredients
- Fish – This recipe uses fresh shrimp peeled and deveined and fresh cod. It is highly recommended that you only use sushi-grade fish for ceviche.
- Citrus – We are using freshly squeezed lemon, lime, and orange juice.
- Seasonings – Red onion, fresh jalapeno, orange bell pepper, fresh cilantro, minced garlic, and ginger.
Variations
- You can use snapper, halibut, tuna, Mahi Mahi, salmon, or seabass in place of the cod.
- You can add in finely chopped cucumber, choose any color bell pepper, or Roma tomatoes.
What is ceviche?
It’s a Peruvian dish (Peruvian ceviche) usually served as an appetizer. It’s made with raw fresh shrimp and fish, that’s marinated in fresh citrus juices. The acidic citrus cures the shrimp and fish causing them to become firm and opaque while absorbing flavor.
How to Make Ceviche Recipe
Dice the raw shrimp and fresh fish into 1/2″ cubes.
Dice all vegetables into small pieces.
Squeeze the fresh lime juice, lemon juice, and orange juice into a small bowl or measuring cup.
Place the shrimp, fish, bell pepper, red onion, jalapenos, cilantro, garlic, and ginger into a large bowl.
Pour the fresh-squeezed juices over the raw seafood and vegetables, and mix to combine.
Refrigerate for 1 1/2 hours to 2 hours. Some recipes only marinate the raw fish for 30 minutes, some even 15 minutes. I tend to think this is a personal preference.
If you let it sit too long you can overcook the shrimp. Too little and some people are afraid of raw fish. I tend to go for at least 1 hour but up to an hour and a half.
Don’t worry, the citrus cooks the fish and shrimp.
See the shrimp is pink and the fish is solid white!
How to Serve Ceviche
Enjoy this perfect crisp and refreshing ceviche recipe during those hot summer days! Serve the ceviche with tortilla chips or just straight up. Serve as an appetizer or a salad.
This is a perfect dish to serve at parties or get-togethers. It comes together so fast and is so fresh and delicious. Enjoy!
It will keep well for 1 day stored in an air-tight container in the refrigerator. But after 24 hours I would discard the ceviche.
More Shrimp Recipes
- Shrimp and Broccoli Stir Fry
- Shrimp Salad Recipe
- Spicy Shrimp Sushi Stack
- Cilantro Lime Slaw Shrimp Tacos
- Shrimp and Sausage Gumbo
Quick And Easy Ceviche Recipe
Ingredients
- 1 pound fresh shrimp, cut into 1/2 inch cubes
- 1/2 pound cod, cut into 1/2 inch cubes
- 1 cup fresh squeezed lime juice (about 10 limes)
- 1 cup fresh squeezed lemon juice (about 1-2 lemons)
- 1 cup fresh squeezed orange juice (about 2 oranges)
- 1/4 cup orange bell pepper, diced small (or red)
- 2/3 cup red onion, diced small
- 1 jalapeno – seeds and veins removed diced small
- 1/3 cup cilantro, chopped
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
Instructions
- Dice shrimp and fish into 1/2″ cubes.
- Dice all vegetables into small pieces, squeeze lime, lemon, and orange juices.
- Mix all ingredients and refrigerate for at least 1 1/2 hour to 2 hours.
- Serve.
I love ceviche- it’s so light and refreshing- perfect for summer! I can’t wait to taste yours!
Me too, Jessy! Thank you for coming by!
sounds mighty tasty and I would consider this awesome summer food
come see us at https://shopannies.blogspot.com
Thank you, Angie! I will definitely stop by. 🙂
I love Ceviche and this looks like a great recipe, just delicious. I really appreciate you sharing with us at Full Plate Thursday and hope you have a great weekend!
Come Back Soon,
Miz Helen
Thanks, Miz Helen!
I have never made ceviche, when I was younger I thought that the seafood wasn’t cooked through and I wouldn’t even try it. Now I love it. I have no idea why I’ve never made it, it’s right up my tastebud’s alley! I’ve pinned, stumbled and yummed, I am determined to try this, it looks gorgeous!
Thank you, Nikki! It’s so easy you will wonder why you never made it before. 😉
Oh wow, this looks great! I didn’t get a chance to make it yet, but I am featuring it as one of my additional features at You Link It, We Make It this week! Thanks for the awesome recipe and hope to see you back at the party tomorrow!
I’m fascinated by how the citrus cooks Ceviche. I’ve always been a little nervous about eating it, but once I taste it, I love it! Your recipe looks delicious. Thank you for sharing with us at the Hearth and Soul Hop.
OMG this looks amazing!! I think it is perfect for summer!! Along side your Mojito…lol!! 🙂 I am featuring your Ceviche this week. Thanks for sharing on My 2 Favorite Things on Thursday! Pinned!
Congratulations!
Your recipe was featured on Full Plate Thursday this week. Hope you enjoy your new Red Plate and have a great week!
Come Back Soon!
Miz Helen
My fiancé and I just tried this recipe for the first time and loved it! We used rockfish (instead of cod) and substituted half of the oj with Silver Tequila! Nice twist!! Thanks for the awesome recipe!
We are so happy you loved the recipe. It’s one of our fav’s too. Stephanie, thank you so much for coming by to tell us!
Hi Leigh,
This is the second time i try this recipe and for some reason the ceviche keeps coming out super bitter :(. What am i doing wrong? I substituted the cod and shrimp for corvina and flounder. Any suggestions on how to fix it?
Hey, Ana. Make sure you aren’t squeezing the citrus fruit too much. See this article https://lifehacker.com/stop-trying-to-squeeze-out-all-the-lime-juice-over-squ-1737604623. I hope this helps. Thanks so much for coming by!
Would juicing the citrus work or would that make it too bitter?
Hi, Sarah. The citrus is to be juiced when making this recipe. Thanks so much for coming by!
How long can we prepare it in advance?
Hi, Lucie! Ceviche is really not a make-ahead type dish. You can do all the prep work ahead, like juicing the citrus and chopping the ingredients. Then toss the ingredients with the citrus juices about 1 1/2 to 2 hours before serving. Thank you so much for coming by!