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.

Ceviche

ceviche ingredients in a glass bowl next to the marinade ingredients in a measuring cup

What is ceviche?

It’s a Peruvian dish 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.

Ingredients Needed for Ceviche

  • Fresh raw shrimp – Peeled and deveined. I use medium or large-size shrimp, whichever one is on sale at the time.
  • Fresh raw cod – Or any lean white fish such as sea bass, mahi mahi, or halibut.
  • Fresh lime juice, lemon juice, and orange juice – The seafood will “cook” in the citrus juices.
  • Orange bell pepper – Or any color bell pepper you prefer.
  • Red onion, fresh jalapeno, and fresh cilantro – Feel free to add more or less to your preferred taste.
  • Garlic and fresh ginger root

How to Make Ceviche Recipe

Dice the raw shrimp and fresh fish into 1/2โ€ณ 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 shrimp and fish.

Ceviche - Easy, fresh, tangy and light shrimp and cod ceviche. Perfect for summer!

See the shrimp is pink and the fish is solid white!

Enjoy this perfect crisp and refreshing ceviche recipe during those hot summer days! Serve the ceviche with tortilla chips or just straight up.

This is a perfect dish to serve at parties or get-togethers. It comes together so fast and is so fresh and delicious. Enjoy!

How Long Does Ceviche Last?

It will keep well for 1 day stored in the refrigerator.

More Delicious Recipes

Quick And Easy Ceviche Recipe

This quick and easy ceviche recipe with shrimp and cod is fresh and tangy. Perfect for summer!
4.47 from 15 votes
Print Pin Rate
Course: Fish, Salad
Cuisine: Mexican, Spanish
Keyword: ceviche, easy, fish, fresh, shrimp, tangy
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Calories: 232kcal
Author: Don’t Sweat The 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.

Nutrition

Calories: 232kcal | Carbohydrates: 19g | Protein: 35g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 310mg | Sodium: 916mg | Potassium: 641mg | Fiber: 1g | Sugar: 9g | Vitamin A: 596IU | Vitamin C: 96mg | Calcium: 199mg | Iron: 3mg

Share With Your Friends And Family!

22 Comments

  1. 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 Helen5 stars

  2. 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!5 stars

  3. 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!

  4. 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.5 stars

  5. OMG this looks amazing!! I think it is perfect for summer!! Along side your Mojito…lol!! ๐Ÿ™‚ I am featuring your Ceviche this week. Thanks for sharing on My 2 Favorite Things on Thursday! Pinned!

  6. 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 Helen5 stars

  7. My fiancรฉ 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!5 stars

    1. 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!

  8. 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?4 stars

    1. 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!

Leave a Reply

Your email address will not be published.