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Ceviche in a green cub with a lime and chip garnish.
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4.47 from 15 votes

Quick And Easy Ceviche Recipe

This quick and easy ceviche recipe with shrimp and cod is fresh and tangy. Perfect for summer!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Fish, Salad
Cuisine: Mexican, Spanish
Keyword: ceviche, easy, fish, fresh, shrimp
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, 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.

Notes

Citric acid will not kill bacteria the way heat does, so it’s very important to use fresh fish from a trusted source.
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.
Do not marinate the fish and shrimp for too long. They will become tough and chewy.
Storing - Ceviche is best served immediately. But if you have leftovers place them in an airtight container and refrigerate for up to 24 hours.

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