Miguel's Ceviche Recipe

Name: Miguel's Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 jumbo shrimp, shelled, deveined and cut into 1/2-inch chunks; 6 ounces grouper fillet, cut into 1/2-inch chunks; 1 tablespoon peeled, minced ginger; 1 teaspoon peeled, minced garlic; 1 teaspoon salt, plus more to taste; 2 lemons; 2 limes; 2 ears corn, shucked; 12 mussels, scrubbed; 12 clams, shucked, juice reserved; 12 oysters, shucked, juice reserved; Leaves from 1 bunch cilantro, chopped; 3 tablespoons minced red onion; 1 tablespoon minced celery

Servings: persons

8 jumbo shrimp, shelled, deveined and cut into 1/2-inch chunks
6 ounces grouper fillet, cut into 1/2-inch chunks
1 tablespoon peeled, minced ginger
1 teaspoon peeled, minced garlic
1 teaspoon salt, plus more to taste
2 lemons
2 limes
2 ears corn, shucked
12 mussels, scrubbed
12 clams, shucked, juice reserved
12 oysters, shucked, juice reserved
Leaves from 1 bunch cilantro, chopped
3 tablespoons minced red onion
1 tablespoon minced celery

1
In a small, nonreactive bowl, combine the shrimp, grouper, ginger, garlic and 1 teaspoon of salt.
2
Add the juice of 1 lemon and the juice of 1 lime.
3
Toss to coat.
4
Cover and refrigerate for 1 hour.
5
Meanwhile, bring a large pot of salted water to a boil.
6
Add corn and boil for 5 minutes.
7
Cool in a bowl of cold water.
8
Remove, pat dry and use a large knife to cut the kernels from the cob.
9
Discard the cobs and refrigerate the kernels.
10
Place a cup of water in a large saucepan and bring to a boil.
11
Add the mussels, cover the pan and steam until the mussels just open, 2 to 3 minutes.
12
Drain immediately and set aside.
13
When cool enough to handle, remove the mussel meat and refrigerate, discarding the shells and any unopened mussels.
14
Drain excess liquid from the shrimp and grouper and transfer to a large bowl.
15
Add the corn, mussels, clams and oysters with their juice, cilantro, onion and celery.
16
Add juice of the remaining lime and lemon and toss.
17
Season with salt to taste.
18
Divide the mixture among 4 small plates or martini glasses and serve.

276

kcal

Calories

Carbs

Protein

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 14 ingredients. The key ingredients include: 8 jumbo shrimp, shelled, deveined and cut into 1/2-inch chunks, 6 ounces grouper fillet, cut into 1/2-inch chunks, 1 tablespoon peeled, minced ginger, 1 teaspoon peeled, minced garlic, and more.

Yes, Miguel's 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.

That's it — enjoy your meal!

Miguel's Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions