Ceviche Recipe – Eats Now

Name: Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb seafood, sushi grade (shrimp, scallops, whitefish); 1 1/2 cups fresh lime juice; 2 pickled jalapeno peppers, minced; 1 onion, chopped; 1 tomatoes, skinned, cubed; 6 tablespoons olive oil; 2 tablespoons white wine vinegar; 1/4 teaspoon oregano; 1/2 teaspoon fresh pepper, ground; 1/2 teaspoon salt; 12 lime wedges

Servings: persons

1 lb seafood, sushi grade (shrimp, scallops, whitefish)
1 1/2 cups fresh lime juice
2 pickled jalapeno peppers, minced
1 onion, chopped
1 tomatoes, skinned, cubed
6 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon oregano
1/2 teaspoon fresh pepper, ground
1/2 teaspoon salt
12 lime wedges

1
Clean and rinse fish. Pat dry with clean cloth.
2
Remove skin and bones. Shred.
3
Shell and devein any seafood that would require it. Place all seafood in casserole dish.
4
Cover in lime juice. Refrigerate 2 hours.
5
Stir. Refrigerate 2 hours.
6
Drain lime juice.
7
Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours.
8
Bring to room temp before serving (about 15 minutes).
9
Garnish with lime wedges.
10
Variation: Use lemon instead of lime juice.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb seafood, sushi grade (shrimp, scallops, whitefish), 1 1/2 cups fresh lime juice, 2 pickled jalapeno peppers, minced, 1 onion, chopped, and more.

Yes, Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche

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