Fresh Seafood Ceviche is a classic South American dish made with shrimp, scallops, fish, tomatoes, jalapeno, avocado and a citrus marinade
This fresh seafood Appetizer is a classic Central and South American recipe that is perfect for summer! If you want the same citrusy, fresh flavors without fish, try my Shrimp Ceviche.
Sabrina’s Ceviche Recipe
Ceviche is a light and tasty appetizer made with sea bass, scallops, shrimp, garlic, onion, avocado, citrus juice, tomatoes, & cilantro. It’s perfect for a party, game day, or a delicious and healthy snack. The fresh seafood, citrus, marinade, and vegetable blend taste amazing with crunchy, dried tostada rounds. You can also scoop like salsa with tortilla chips, Pita Chips, or plantain chips.
Recipe Card
Ingredients
- 1 pound sea bass , cut into 1/2" chunks
- 1/2 pound scallops , cut into 1/2" chunks
- 1/2 pound shrimp , cut into 1/2" chunks
- 1 cup lime juice
- 1/2 cup lemon juice
- 2 roma tomatoes , seeded and cut into 1/2" chunks
- 1 jalapeno , deseeded and minced
- 1/2 white onion , minced
- 2 cloves garlic , minced
- 1 avocado
- 1/4 cup cilantro , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Add the sea bass, scallops and shrimp to a large glass bowl.
- Add in the lime juice and lemon juice and stir to coat.
- Let sit for 10 minutes.
- Add in the tomatoes, jalapeno, onion, garlic, salt and pepper; stirring well.
- Cover and refrigerate for 20 minutes until the shrimp is pink.
- Dice the avocado into chunks when you remove the mixture from the fridge.
- Add in avocado and cilantro, stir and serve on dried tostada rounds.
Notes
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of contents
About This Recipe
Authentic Ceviche first originated in what is now Peru. However, the fresh fish appetizer is popular all over South and Central America, with many countries developing their own version. This particular dish was inspired by a delicious recipe I enjoyed in Punta Arenas, Chile.
Key Ingredients
- Seafood: Different kinds of Ceviche use various kinds of fish. For this version, I use sea bass (though you could use another white fish), scallops, and shrimp. You will love the varied texture and flavor that this combination of raw fish provides to the recipe.
- Acid marinade: The lime and lemon juice in the marinade does more than just provide amazing flavor. The acid in the citrus juice denatures the proteins in the fish. As this happens, the shrimp will become pink and opaque, and all the seafood ingredients will become much more firm.
- Vegetables: Add tomatoes, jalapenos, onion, and garlic for more texture and flavors to blend with the seafood.
- Avocado: Wait to dice and add the avocado until right before serving. The avocado would become browned and mushy after sitting through the marinade process. So, it’s much better to put it in fresh right before enjoying.
How to Make
Time needed: 40 minutes
- Prep time
To prepare the ingredients for this recipe, cut the sea bass, scallops, and shrimp into 1/2-inch chunks.
- Combine
Add the prepped sea bass, scallops, and shrimp to a large glass bowl. Then add the fresh lime juice and lemon juice. Stir to coat the seafood in the citrus juice mixture. Let it marinate for 10 minutes.
- Vegetable add-ins
While the seafood is marinating, you can dice the fresh vegetables. Add the diced tomatoes, jalapeno, onion, garlic, kosher salt, and black pepper. Then stir well to combine.
- Refrigerate
Cover the bowl in plastic wrap and refrigerate for 20 minutes until the shrimp is pink.
- Add avocado
After refrigerating, slice the fresh avocado into chunks. Then, add the diced avocado to the bowl and finish with cilantro leaves. Serve with tostada rounds.
How to Store
- Serve: Don’t leave your prepared ceviche at room temperature for more than a couple of hours.
- Store: To keep leftovers, cover the dish in plastic wrap or aluminum foil. This seafood dish can stay good in the fridge for about 2 days.
- Freeze: I would not recommend freezing ceviche. The raw fish and vegetables will lose their texture and flavor when it thaws.
Variations
- Peppers: You can add different kinds of peppers. Bell peppers, green peppers, or chili peppers all make delicious additions to the recipe.
- Vegetables: There are a variety of other vegetables that you can mix into the seafood dish, like English cucumber, carrot, mushroom, corn, green onion, or celery.
- Ceviche de Camaron: Instead of using a variety of seafood ingredients, you can make Ceviche de Camaron which is the same but only using shrimp.
- Ceviche Tico: This Costa Rican version of the classic appetizer gives it a bright and flavorful twist. Combine 1 pound of diced white fish (sea bass or cod are good options), 1 small red onion, 1 red bell pepper, a small piece of grated ginger root, 1 bunch of fresh cilantro, and 1 cup of fresh lime juice.
Related Recipes
More Delicious Seafood Appetizers
