How to Make Ceviche | Seafood Recipe | Allrecipes.com

fresh fish

🥗Healthier: sustainable seafood

💰Cheaper: canned fish

Canned fish is often more affordable and has a longer shelf life.

lime juice

💰Cheaper: lemon juice

Lemon juice is a more budget-friendly alternative.

Juice 3 large limes and half a large lemon.

Chop half a small white onion.

Peel half a cucumber and chop it coarsely.

Chop 1 small tomato.

Wearing gloves, mince half a small jalapeño pepper and half a small serrano pepper (remove seeds for less heat).

Chop half a bunch of cilantro.

Rinse and drain half a pound of bay scallops, discarding the small muscle attached to the side.

Remove the tails from 2 lbs of shrimp.

Place the shrimp and scallops in a large glass bowl.

Add the lemon and lime juice to the seafood and toss thoroughly.

Add the chopped onions, cucumber, tomato, jalapeño, serrano peppers, and cilantro to the bowl.

Add 1/2 tbsp of olive oil, 1/2 tbsp of kosher salt, and ground black pepper to taste.

Toss everything together until well coated in the citrus juices and oil.

Cover the bowl tightly and refrigerate for at least 1 hour until the seafood is opaque.

Serve the ceviche cold in margarita glasses with corn chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens