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.
Why You’ll Love This
Picture yourself chilling in the shade with a bowl of cool and refreshing ceviche in one hand and a Honeydew Margarita in the other.
Shrimp and Cod Ceviche is simple to make and one of the freshest tasting dishes you have ever tasted!
No cooking is required!
It’s a great healthy low calorie appetizer and a perfect light lunch or dinner.
Some of our other favorite seafood recipes are our Shrimp Po Boy Recipe, Bang Bang Shrimp, Shrimp Tacos with Cilantro Lime Slaw, Crispy Beer Battered Fish, Blackened Fish Tacos, and Seared Salmon Salad.
- 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.
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.
It’s also called ceviche, sebiche, or seviche.
It’s a popular dish in the Pacific coastal regions of South America.
Pre Cooking the Shrimp (if desired)
If you prefer to cook the shrimp for food safety, bring 2 quarts of water to a boil, add about two teaspoons of salt, add the shrimp, and immediately remove the pot from the heat.
Let the shrimp sit for 2-3 minutes until cooked through and opaque.
Immediately place them in an ice bath to stop the cooking. Drain and dry them well. You will want to wait until the last 15 to 30 minutes of marinating time.
How to Make Ceviche Recipe
Dice the raw shrimp and fresh fish into 1/2″ cubes and place them in a non-reactive bowl.
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.
Cover and refrigerate for 1 hour or up to 1 1/2 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.
Drain and serve as desired.
How to Serve Ceviche
Enjoy this perfect crisp and refreshing ceviche recipe during those hot summer days! Serve the ceviche with tortilla chips or plantain chips. Serve as an appetizer or a salad.
You can serve it in avocado halves, on tostadas, or on top of 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!
- Use fresh fish and shrimp from a trusted source. Citric acid will not kill bacteria the way heat does, so it’s very important to use fresh fish.
- Be sure to cut the shrimp and fish into bite-size pieces. This increases the surface area of the fish, which makes it easier for the citric acid to “cook” the fish.
- If you choose to use cooked shrimp, do not add them until the last 15 minutes of marinating. You don’t want to overcook the shrimp. They will become tough and chewy.
- Use freshly squeezed citrus juices. Prepared citrus juices will lack that fresh tangy flavor.
- To tone down the strong flavor of the red onion, dice it, place it in a small bowl, cover it with water, and let sit for about 1 to 2 minutes. Drain well.
- Do not marinate the fish too long. The fish and shrimp will become tough and chewy.
- You can use any firm white fish such as snapper, halibut, tuna, Mahi Mahi, salmon, sea bass, or even scallops in place of the cod.
- You can add in finely chopped cucumber, choose any color bell pepper, fresh corn on the cob, or Roma tomatoes.
- Add some diced avocado for Mexican ceviche.
- Try adding some diced jicama or peeled and diced apple.
- 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.
- Want to make shrimp ceviche? Omit the fish and add an additional 1/2 pound of shrimp.
It will keep well for one day stored in an air-tight container in the refrigerator. Be sure to drain it before storing it. But after 24 hours, I would discard the ceviche.
More Cold Shrimp Recipes
Quick And Easy Ceviche Recipe
- 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
- Dice shrimp and fish into 1/2" cubes, place them into a non-reactive bowl.1 pound fresh shrimp, cut into 1/2 inch cubes, 1/2 pound cod, cut into 1/2 inch cubes
- Squeeze the citrus juices into a large measuring cup, set aside.1 cup fresh squeezed lime juice, 1 cup fresh squeezed lemon juice, 1 cup fresh squeezed orange juice
- Add the bell pepper, red onion, jalapenos, cilantro, garlic, and ginger into bowl with the shrimp and fish. Pour the squeezed lime, lemon, and orange juices.1/4 cup orange bell pepper, diced small, 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
- Mix all ingredients and refrigerate for at least 1 1/2 hour to 2 hours.
- Serve. You can drain the mixture if desired.