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–+ servings
A terracotta plate filled with seafood ceviche and tortilla chips sitting on a blue and white tablecloth.
Kate Ramos

Citrus Seafood Ceviche Recipe

Tons of citrus, avocado, and serrano chiles make this Seafood Ceviche perfect for a light dinner or an impressive appetizer at your next Mexican-inspired feast.
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Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: ceviche
Cuisine: Mexican
Calories: 172
Ingredients Equipment Method Nutrition Video

Ingredients
  

  • 4 ounces fresh halibut
  • 4 ounces fresh sea scallops about 5 scallops
  • 4 ounces fresh shrimp peeled and devined
  • 4 ounces cooked octopus tentacles
  • 2 serrano chiles stemmed and minced, seeds removed if you'd like it less spicy
  • 1 medium tomato cored and small dice
  • 1/2 cup chopped cilantro
  • 1/4 cup minced red onion
  • 3/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1 teaspoon kosher salt
  • 1 small ripe avocado peeled, pitted and chopped
  • Tortilla chips or baked tostadas for serving

Equipment

Method
 

  1. Cut the fish and seafood. Cut all the fish and seafood into the same-sized pieces. I like to make them about 1/2-inch thick. Place in a large glass bowl.
  2. Add the veggies. Add the tomatoes, cilantro, red onion, lime juice, orange juice, and salt to the bowl with the seafood. Stir well to combine.
  3. Marinate. Push seafood beneath the citrus juice, cover and refrigerate. If you'd like the fish "rare" only marinate for 10-15 minutes. If you'd like it more "well done" let it marinate for 1 hour and up to 4 hours.
  4. Add avocado. Right before serving, stir in the avocado. Taste and add more salt or lime juice if needed.
  5. Serve. Serve cold with tortilla chips or baked tostadas.

Nutrition

Serving: 1gCalories: 172kcalCarbohydrates: 11gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 73mgSodium: 467mgFiber: 3gSugar: 3g

Video

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