Ceviche Recipe – Eats Now

Name: Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 8 oz. Scallops (Finely Diced); 8 oz. Firm Flesh White Fish (Snapper, Dorado, Grouper); 8 oz. Small Shrimp; 1/2 c. Fresh Lime Juice; 1/4 c. Fresh Lemon Juice; 2 Ripe Tomatoes (Diced); 1 Serrano Chili (Minced); 1 Anaheim Chili (Minced); 1 Tbsp Minced Fresh Cilantro; 1/2 c. Finely Chopped Onions; 2 Spring Onions; 2 Tbsp. Olive Oil; 1/2 tsp. Oregano; 1/2 tsp. Salt

Servings: persons

8 oz. Scallops (Finely Diced)
8 oz. Firm Flesh White Fish (Snapper, Dorado, Grouper)
8 oz. Small Shrimp
1/2 c. Fresh Lime Juice
1/4 c. Fresh Lemon Juice
2 Ripe Tomatoes (Diced)
1 Serrano Chili (Minced)
1 Anaheim Chili (Minced)
1 Tbsp Minced Fresh Cilantro
1/2 c. Finely Chopped Onions
2 Spring Onions
2 Tbsp. Olive Oil
1/2 tsp. Oregano
1/2 tsp. Salt

1
1. Dip fish and other seafoods in boiling water and remove any bones/shells.
2
2. Put fish in non-aluminum bowl and cover with lime/lemon
3
juices and allow to stand (refrigerated) for an hour.
4
3. Drain fish/seafood and rinse in cold water.
5
4. Stir together remaining ingredients in a non aluminum
6
bowl and add fish/seafood and refrigerate (covered) for
7
an hour or so. 5. Serve chilled with Tortilla chips or bread.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 8 oz. Scallops (Finely Diced), 8 oz. Firm Flesh White Fish (Snapper, Dorado, Grouper), 8 oz. Small Shrimp, 1/2 c. Fresh Lime Juice, 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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