Shrimp and Fish Ceviche

There are a million ways to both create and serve ceviche. You can use just shrimp, a combo of shrimp and an assortment of white fish. Scallops can be added…in fact just about any creature plucked from the ocean can become ceviche fodder.

Then when it comes time to serve, it can be an appetizer, a fun and fancy communal dip for a party or watching the big game. Or, as I like to do, serve the mixture as a main course, perhaps with a small side salad or, better still over the salad itself.

Shrimps should be small, and chopped into fork-sized pieces. As for the fish – any white, flaky whitefish will do. Think tilapia, rockfish, sole, halibut or cod. Sturdier fish (like swordfish) or fatties fish (like salmon) won’t yield the same luscious texture when “cooked” only by citrus. So go small, thin(ner) whites.


1lb whitefish (rockfish, tilapia, cod, swai, etc)
1lb raw shrimp, peeled, tails off
Juice of several limes
Juice of one orange
1/2 finely chopped white onion

Chop the seafood into small, bite sized pieces and place with onion into a wide Tupperware container. Cover fish completely with the citrus. Drizzle with pepper, cover and refrigerate for at least one hour, stirring several times.

In a separate bowl combine:

2 medium tomatoes, seeded and finely chopped
Large handful of cilantro, chopped
1 jalapeño, seeded and finely diced
1 small cucumber, finely chopped
6 green olives, chopped
1 T olive oil
2 T white wine vinegar
1t Worcestershire
Garlic salt and pepper

Test the fish after a good hour to make sure the fish is white in the middle. If so, it’s ready to go, but no rush, it can still sit longer.

Drain some of the juice from the fish and combine with the tomato mixture. Cover and let that sit for another 30 minutes to let flavors meld.

1 Avocado, chopped

When ready, serve as an appetizer topped with the avocado and sturdy chips to scoop up the ceviche. Or serve the mixture at the table in a martini glass for a classy presentation.

As a main course, serve a heaping pile of ceviche on a plate with a side of sturdy chips. Or serve atop crisp, cut romaine leaves as a tangy summer salad. Even then, a couple chips should be nearby to scoop up any excess.

Summer never tasted so refreshing.