Ceviche De Gringo Recipe

Name: Ceviche De Gringo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb bay scallops (if sea 1/4 them) or 12 lb sea scallops (if sea 1/4 them); 12 lb shrimp, uncooked; 1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.); aromatics & spices; 12 bunch cilantro, if your not sure add less then add more if needed; 1 red onion, washed with lime and 1 tsp. salt soak 10 min. then rinse juice; 2 -3 serrano peppers or 2 -3 jalapenos or 1 habanero pepper, seeded; 1 -2 tomatoes; 1 -2 celery rib; 1 -2 garlic clove; 8 -10 limes, juice of (squeeze all the juice); 3 tablespoons olive oil; salt & pepper; avocado, if you like them i think they are gross cut them the same size as the seafood (optional); ½ cup corn, off the cob (optional); 12 lb cooked octopus (optional); 12 lb squid, uncooked (optional)

Servings: persons

12 lb bay scallops (if sea 1/4 them) or 12 lb sea scallops (if sea 1/4 them)
12 lb shrimp, uncooked
1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.)
aromatics & spices
12 bunch cilantro, if your not sure add less then add more if needed
1 red onion, washed with lime and 1 tsp. salt soak 10 min. then rinse juice
2 -3 serrano peppers or 2 -3 jalapenos or 1 habanero pepper, seeded
1 -2 tomatoes
1 -2 celery rib
1 -2 garlic clove
8 -10 limes, juice of (squeeze all the juice)
3 tablespoons olive oil
salt & pepper
avocado, if you like them i think they are gross cut them the same size as the seafood (optional)
½ cup corn, off the cob (optional)
12 lb cooked octopus (optional)
12 lb squid, uncooked (optional)

1
Seafood should be cut up the same size to ensure even cooking around 1/4 to 1/2 inch pieces.
2
Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro.
3
Combine all ingredients in a casserole dish preferable a glass one.
4
The lime juice should just about cover the mixture and place in the refrigerator for 1 1/2 to 2 hours.
5
(Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.
6
).
7
Serve with corn/tostada chips, crackers and once again Im not saying this because I am one or fried banana/plantain chips and an ice cold beer.
8
And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning.
9
(Hangover Helper).

1673

kcal

Calories

Fat

Carbs

338

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 12 lb bay scallops (if sea 1/4 them) or 12 lb sea scallops (if sea 1/4 them), 12 lb shrimp, uncooked, 1 lb firm white fish fillet, and i'm not saying this because i'm a gringo (snapper or grouper is best or if your poor tilapia, mahi, or shark.), aromatics & spices, and more.

Yes, Ceviche De Gringo 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.

That's it — enjoy your meal!

Ceviche De Gringo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions