Ceviche, a vibrant and refreshing seafood dish, stands out as the ultimate light and zesty treat, especially perfect for warm summer days. This no-cook wonder bursts with tangy citrus flavors, beautifully complemented by a satisfying crunch from crisp onions and peppers. Its simplicity in preparation belies a sophisticated flavor profile that transports your taste buds straight to the sun-drenched coasts of Latin America.
Why This Easy Ceviche Recipe Will Become Your Summer Favorite
Imagine unwinding on a balmy afternoon, perhaps poolside or in a shady garden nook, with a bowl of exquisitely cool and invigorating ceviche in one hand and a crisp, chilled beverage like a Honeydew Margarita in the other. This Shrimp and Cod Ceviche recipe is not just simple to prepare; it promises one of the freshest, most vibrant tasting dishes you’ll ever encounter.
There are countless reasons why this particular ceviche recipe will quickly earn a spot in your culinary repertoire:
- Effortless Preparation – No Cooking Required! Yes, you read that right. The magic of ceviche lies in the transformative power of citrus, which “cooks” the seafood without any heat. This means less time sweating over a hot stove and more time enjoying your meal, making it an ideal choice for busy weeknights or relaxed weekend gatherings.
- Unbelievably Fresh and Flavorful: The combination of succulent shrimp, delicate cod, and an array of crisp vegetables bathed in a vibrant citrus marinade creates an explosion of fresh, tangy, and slightly spicy notes with every bite. It’s a dish that truly awakens the palate.
- A Healthy, Low-Calorie Indulgence: Packed with lean protein from the seafood and essential vitamins from the fresh produce, ceviche is an incredibly healthy option. It’s naturally low in calories and fat, making it a perfect appetizer for those watching their intake or an incredibly satisfying light lunch or dinner.
- Perfect for Any Occasion: Whether you’re hosting a casual backyard barbecue, a sophisticated dinner party, or simply seeking a quick and healthy meal for yourself, ceviche fits the bill. Its vibrant presentation and refreshing taste always impress.
- Versatile and Customizable: This recipe provides a fantastic foundation, but ceviche is incredibly adaptable. You can easily adjust the spice level, add different vegetables, or experiment with various types of fish to suit your personal preferences.
If you enjoy exploring the vast world of seafood, we encourage you to try some of our other cherished seafood recipes, such as our hearty Shrimp Po Boy Recipe, the ever-popular Bang Bang Shrimp, the flavorful Shrimp Tacos with Cilantro Lime Slaw, classic Crispy Beer Battered Fish, tantalizing Blackened Fish Tacos, and the elegant Seared Salmon Salad.
Key Ingredients for the Perfect Ceviche
The beauty of ceviche lies in its reliance on a handful of high-quality, fresh ingredients. Here’s a closer look at what you’ll need to create this culinary masterpiece:
- Fresh Fish & Shrimp – This recipe specifically calls for fresh shrimp, peeled and deveined, and fresh cod. The absolute most crucial aspect of making ceviche is using only the freshest, highest-quality, **sushi-grade** fish from a trusted source. Since there’s no heat applied in the cooking process, the quality and freshness of your seafood are paramount for both safety and flavor. Sushi-grade implies that the fish has been handled and stored in a way that makes it safe for raw consumption.
- Vibrant Citrus Juices – The soul of ceviche is its citrus marinade, often referred to as “leche de tigre” (tiger’s milk). We utilize a powerful trio of freshly squeezed lemon, lime, and orange juice. The lime juice provides the primary acidic “cooking” agent and a sharp tang. Lemon juice adds a bright, slightly different acidity, while orange juice brings a subtle sweetness and balance, rounding out the complex flavors of the marinade. Bottled juices simply won’t deliver the same vibrant, fresh taste.
- Aromatic Seasonings & Fresh Produce – These ingredients provide texture, flavor, and a delightful aromatic complexity:
- Red Onion: Finely diced red onion adds a sharp, pungent bite and beautiful color. Soaking it briefly in water can mellow its intensity if preferred.
- Fresh Jalapeño: For a touch of heat, a finely diced jalapeño is essential. Remove the seeds and veins for a milder spice level; leave some in if you prefer more kick.
- Orange Bell Pepper: Diced bell pepper (orange is lovely for color, but red or yellow works too) contributes a sweet, crisp crunch and a pop of color.
- Fresh Cilantro: Chopped fresh cilantro is indispensable for its bright, herbaceous flavor, which is a signature note in Latin American cuisine.
- Minced Garlic: A small amount of freshly minced garlic adds a foundational savory depth.
- Minced Ginger: Fresh ginger, finely minced, introduces a warm, slightly spicy, and aromatic zing that elevates the overall profile.
What Exactly is Ceviche? A Culinary Journey
Ceviche (also known as sebiche, seviche, or cebiche) is a traditional Latin American seafood dish, with its origins most commonly attributed to Peru. It is typically served as an appetizer, a vibrant and refreshing prelude to a meal, but can also make a fantastic light main course.
The essence of ceviche lies in its unique preparation method: raw, fresh seafood – usually fish, shrimp, or a combination – is “cooked” by marinating it in highly acidic citrus juices, most commonly lime. This acidic marinade, often referred to as “leche de tigre” (tiger’s milk), causes a chemical process known as denaturation. The acid from the citrus juice chemically alters the proteins in the seafood, much like heat would, causing the fish and shrimp to firm up and turn opaque, changing their texture and appearance from raw to cooked.
While Peru is widely recognized as the birthplace of ceviche, variations of this dish are popular throughout the Pacific coastal regions of South and Central America, including Ecuador, Colombia, Chile, Mexico, and Central American countries, each with their own unique regional touches and ingredient combinations. Regardless of its specific origin, ceviche consistently delivers an exhilarating blend of fresh, zesty, and often spicy flavors, making it a beloved dish across the globe.
Pre-Cooking the Shrimp (Optional for Food Safety or Texture Preference)
While traditional ceviche relies on citrus to “cook” the seafood, some people prefer to pre-cook the shrimp for added food safety assurance or for a different texture. If you fall into this category, it’s a simple process that won’t compromise the deliciousness of your ceviche. Here’s how to do it:
- Bring approximately 2 quarts of water to a rolling boil in a medium pot. Add about two teaspoons of salt to the water for flavor.
- Add the peeled and deveined shrimp to the boiling water. Immediately remove the pot from the heat.
- Let the shrimp sit in the hot water for just 2-3 minutes. This short period is enough for them to cook through and turn opaque, indicating they are done. Be careful not to overcook them, or they will become rubbery.
- Once cooked, immediately transfer the shrimp to an ice bath (a bowl of ice water). This stops the cooking process instantly and helps maintain their tender texture.
- Drain the shrimp thoroughly and pat them dry. Ensure they are completely cool before dicing.
- If you choose this method, you will want to incorporate the pre-cooked shrimp into your ceviche mixture only during the last 15 to 30 minutes of the overall marinating time. This prevents them from becoming tough or overly “cooked” by the acid.
How to Make This Quick and Easy Ceviche Recipe
Crafting fresh, flavorful ceviche is an incredibly straightforward process, requiring minimal effort for maximum reward. Follow these simple steps to bring this vibrant dish to life:
- Prepare the Seafood: Begin by dicing your fresh, sushi-grade raw shrimp and cod into uniform 1/2-inch cubes. Uniformity is key here, as it ensures that the seafood “cooks” evenly in the citrus marinade. Place the diced seafood into a non-reactive bowl. A glass, ceramic, or plastic bowl is ideal, as metallic bowls can react with the acid and impart an undesirable metallic taste to your ceviche.
- Chop the Vegetables: Next, prepare all your chosen vegetables. Finely dice the red onion, orange bell pepper, and deseeded jalapeño (adjusting the spice level by removing or leaving some seeds). Chop the fresh cilantro and mince both the garlic and ginger. The goal is small, consistent pieces for an even distribution of flavor and texture.
- Juice the Citrus: Squeeze the fresh lime, lemon, and orange juices into a separate small bowl or measuring cup. Using freshly squeezed juice is paramount; it’s the heart of the ceviche and provides the vibrant, tangy flavor that bottled juices simply cannot replicate.
- Combine Ingredients: Add the diced bell pepper, red onion, jalapeños, chopped cilantro, minced garlic, and ginger to the large bowl containing your diced shrimp and fish. Gently pour the freshly squeezed citrus juices over all the seafood and vegetables.
- Mix and Marinate: Using a non-metallic spoon or spatula, gently mix all the ingredients together, ensuring the seafood is thoroughly coated with the citrus marinade. Cover the bowl tightly with plastic wrap and refrigerate. The marinating time is crucial:
- For optimal texture and flavor, marinate for 1 hour to 1 1/2 hours. This duration allows the citrus acid to “cook” the seafood perfectly, making it firm and opaque without turning it tough.
- Some recipes suggest shorter times (30 minutes, or even 15 minutes), while others allow for longer. This is often a matter of personal preference regarding texture and comfort with “raw” seafood. However, going beyond 1.5 to 2 hours can lead to the shrimp becoming overly firm and chewy.
- Observe the Transformation: Don’t worry if the seafood looks raw when you start. As it marinates, you’ll witness the magical transformation as the citrus acid denatures the proteins. The shrimp will turn pink, and the fish will become solid white and opaque, just as if it had been cooked with heat.
Once marinated to your liking, drain any excess liquid if desired, and prepare to serve this exquisite dish.
How to Serve and Enjoy Your Delicious Ceviche
This crisp and refreshing ceviche recipe is truly a delight, especially perfect for those hot summer days when you crave something light yet satisfying. Its versatility makes it suitable for various serving styles, making it an excellent choice for any occasion.
Here are some popular and creative ways to serve your homemade ceviche:
- Classic Accompaniments: The most common way to enjoy ceviche is alongside crunchy tortilla chips or savory plantain chips. These provide a perfect textural contrast to the tender seafood and tangy marinade, allowing you to scoop up generous portions of the mixture.
- Elegant Appetizer: Serve ceviche in individual martini glasses, small bowls, or even hollowed-out avocado halves for a stunning and sophisticated appetizer presentation. Garnish with a lime wedge and a sprig of fresh cilantro.
- Light Lunch or Dinner: Transform ceviche into a healthy and fulfilling main course. Spoon it over crisp tostadas for a delightful crunch, or serve it atop a bed of mixed greens for a refreshing and vibrant salad. It also works wonderfully in lettuce cups for a low-carb option.
- Party Platter Essential: This dish is an absolute crowd-pleaser for parties, potlucks, and get-togethers. It comes together so fast and its fresh, delicious flavors are always a hit. Prepare a large batch and set it out with plenty of chips and spoons for guests to enjoy.
- Creative Twists: Experiment with serving ceviche in mini phyllo cups, as a topping for grilled fish tacos, or even as part of a vibrant seafood platter with other cold delights.
No matter how you choose to serve it, this shrimp and cod ceviche is a guaranteed winner, offering a burst of fresh flavor that’s both invigorating and deeply satisfying. Enjoy every tangy, zesty bite!
Expert Tips for Crafting Perfect Ceviche Every Time
Achieving outstanding ceviche is easy when you follow a few key guidelines. These tips will help ensure your dish is both delicious and safe to enjoy:
- Prioritize Freshness and Trustworthy Sourcing: This is the golden rule of ceviche. Because the citric acid “cooks” the fish through denaturation, not by killing bacteria with heat, it is absolutely paramount to use only the freshest, highest-quality, **sushi-grade** fish and shrimp from a reputable fishmonger. Discuss your intentions with your fish supplier to ensure you’re getting suitable seafood for raw consumption. Never use frozen fish that has not been specifically prepared for raw consumption.
- Cut Seafood into Uniform, Bite-Sized Pieces: Aim for approximately 1/2-inch cubes for both the shrimp and fish. This consistency is crucial as it maximizes the surface area of the seafood exposed to the citrus acid, allowing it to “cook” evenly and thoroughly. Larger or inconsistently sized pieces may result in unevenly denatured seafood.
- If Using Cooked Shrimp, Time It Right: If you opt to pre-cook your shrimp for food safety or textural preference, do not add them to the marinade until the last 15-30 minutes of the total marinating time. Adding them too early will cause the cooked shrimp to become tough, rubbery, and chewy due to prolonged exposure to the acid.
- Always Use Freshly Squeezed Citrus Juices: This cannot be stressed enough. Bottled or pre-packaged citrus juices contain preservatives and lack the vibrant, bright, and authentic tangy flavor essential for exceptional ceviche. Take the extra step to squeeze fresh limes, lemons, and oranges – the difference is monumental.
- Mellow the Red Onion’s Pungency: Red onion adds fantastic crunch and flavor, but its strong, sharp taste can sometimes be overwhelming. To temper its intensity, dice the red onion and place it in a small bowl. Cover it with cold water and let it sit for about 1 to 2 minutes. Drain it very well before adding it to your ceviche mixture. This quick soak significantly reduces its harshness while maintaining its crisp texture.
- Monitor Marinating Time Carefully: While the citrus acid “cooks” the seafood, there’s a delicate balance. Do not marinate the fish and shrimp for too long. Over-marinating (typically beyond 2 hours, depending on the fish type and acid strength) will cause the seafood to become overly firm, rubbery, and unpleasantly chewy. Aim for that perfect sweet spot where it’s opaque and firm yet still tender.
Exciting Ceviche Variations to Explore
Ceviche is a wonderfully adaptable dish, offering endless possibilities for customization based on your preferences and what fresh ingredients are available. Once you’ve mastered the basic technique, feel free to experiment with these delicious variations:
- Alternative Seafood Choices: While shrimp and cod are fantastic, you can substitute or add other firm white fish. Excellent options include snapper, halibut, mahi-mahi, sea bass, or even scallops. For a richer flavor, sushi-grade tuna or salmon can also be used, though they will retain a slightly different texture than white fish. For an all-shrimp ceviche, simply omit the cod and add an additional 1/2 pound of fresh shrimp.
- Expand Your Vegetable Palette: Beyond bell peppers and onions, a variety of finely chopped vegetables can enhance your ceviche:
- Cucumber: Adds a cool, refreshing crunch.
- Fresh Corn: Sweet kernels from fresh corn on the cob provide a lovely burst of sweetness.
- Roma Tomatoes: Diced Roma tomatoes (seeds removed) add a subtle sweetness and juicy texture.
- Avocado: Diced avocado is a classic addition for Mexican-style ceviche, lending a creamy texture and rich, buttery flavor that beautifully balances the acidity.
- Jicama: Peeled and diced jicama offers a sweet, nutty, and exceptionally crisp texture.
- Mango or Pineapple: For a tropical twist, add finely diced fresh mango or pineapple. Their sweetness pairs wonderfully with the tangy marinade.
- Adjust the Spice Level: Tailor your ceviche to your preferred level of heat. For a spicier kick, leave some or all of the seeds and veins in the jalapeño before dicing, or add more jalapeño. For an even bolder heat, consider a bit of finely diced serrano pepper. For milder palates, use less jalapeño or omit it entirely.
- Add a Touch of Sweetness or Fruitiness: Experiment with a tiny splash of orange juice (as in this recipe), or even a squeeze of grapefruit for a different citrus note. Some recipes incorporate a small amount of diced apple for an unexpected sweet crunch.
- Explore Regional Influences:
- Mexican Ceviche: Often includes avocado, diced tomato, and is served with tostadas or chips.
- Ecuadorean Ceviche: Can sometimes feature a bit of tomato sauce or ketchup for a sweeter, saucier texture, and is often served with popcorn or toasted corn.
- Peruvian Ceviche: Typically features sweet potato, toasted corn (cancha), and is often garnished with fresh lettuce.
Frequently Asked Questions About Ceviche
Ceviche is truly at its peak when served immediately after the marinating time is complete. The flavors are freshest, and the texture of the seafood is optimal. If you happen to have leftovers, they will keep well for about one day when stored in an airtight container in the refrigerator. However, beyond 24 hours, the texture of the seafood can degrade, becoming too firm and chewy, and the overall freshness diminishes significantly. For the best experience, it’s recommended to discard any ceviche after 24 hours.
Yes, ceviche can be very safe to eat, provided you adhere to strict guidelines regarding seafood freshness and handling. The most critical factor is using high-quality, “sushi-grade” or “sashimi-grade” fish and shrimp from a trusted, reputable source. This ensures the seafood has been handled and stored to minimize parasitic and bacterial risks. The acid in the citrus marinade denatures proteins, making the seafood firm and opaque like cooking with heat, but it does not kill all bacteria or parasites in the same way high heat does. Therefore, sourcing the freshest possible seafood is non-negotiable for safety.
Always use a non-reactive bowl for marinating ceviche. Materials like glass, ceramic, or plastic are ideal. Avoid metallic bowls (especially aluminum or cast iron), as the acidity of the citrus juices can react with the metal, potentially leaching undesirable flavors into your ceviche and even causing discoloration.
It is generally not recommended to freeze ceviche. Freezing and then thawing ceviche will significantly alter the delicate texture of the seafood, making it mushy and unappetizing. The fresh, crisp quality that defines excellent ceviche will be lost. This dish is truly best enjoyed fresh.
“Leche de tigre,” which translates to “tiger’s milk,” is the Spanish term for the citrus-based marinade that cures the seafood in ceviche. It’s typically composed of lime juice, chili peppers, sliced onion, salt, and sometimes garlic or ginger. This vibrant, milky liquid is not only essential for “cooking” the fish but is also highly prized for its intense flavor, often served as a shot on its own or used to “re-energize” one after a night out. In Peru, it’s considered a potent and delicious hangover cure!
More Delightful Cold Shrimp Recipes
Shrimp Salad Recipe
Easy Cold Shrimp Dip
Spicy Shrimp Sushi Stack
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Quick And Easy Ceviche Recipe
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Ingredients
- 1 pound fresh shrimp, cut into 1/2 inch cubes
- 1/2 pound cod, cut into 1/2 inch cubes
- 1 cup fresh squeezed lime juice (about 10 limes)
- 1 cup fresh squeezed lemon juice (about 1-2 lemons)
- 1 cup fresh squeezed orange juice (about 2 oranges)
- 1/4 cup orange bell pepper, diced small (or red)
- 2/3 cup red onion, diced small
- 1 jalapeno – seeds and veins removed diced small
- 1/3 cup cilantro, chopped
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
Instructions
- Dice shrimp and fish into 1/2″ cubes, place them into a non-reactive bowl.1 pound fresh shrimp, cut into 1/2 inch cubes, 1/2 pound cod, cut into 1/2 inch cubes
- Squeeze the citrus juices into a large measuring cup, set aside.1 cup fresh squeezed lime juice, 1 cup fresh squeezed lemon juice, 1 cup fresh squeezed orange juice
- Add the bell pepper, red onion, jalapenos, cilantro, garlic, and ginger into bowl with the shrimp and fish. Pour the squeezed lime, lemon, and orange juices.1/4 cup orange bell pepper, diced small, 2/3 cup red onion, diced small, 1 jalapeno – seeds and veins removed diced small, 1/3 cup cilantro, chopped, 1/2 teaspoon garlic, minced, 1/2 teaspoon ginger, minced
- Mix all ingredients and refrigerate for at least 1 1/2 hour to 2 hours.
- Serve. You can drain the mixture if desired.
Notes
Cut the shrimp and fish into bite-size pieces. This increases the surface area of the fish, which makes it easier for the citric acid to “cook” the fish.
Do not marinate the fish and shrimp for too long. They will become tough and chewy.
Storing – Ceviche is best served immediately. But if you have leftovers place them in an airtight container and refrigerate for up to 24 hours.