This recipe for easy classic seafood ceviche pairs seafood with a light lime dressing and fresh veggies for a light supper treat!
GUYS, WE DID IT.
We packed up our beloved New Jersey home, gave it a good cleaning and a million kisses, and turned it over to its sweet new family.
We camped out at my mama’s sweet new house for a few days in between the packing and the closing, and my mama and my little sis figured out a socially distanced “see you soon” (BECAUSE OBVIOUSLY THIS IS NOT GOODBYE) shindig complete with all the social distancing needed.
The Southern husband and I had quarantined ourselves for enough time that I could do this without worrying about germies.
From surprise Zoom calls to surprise friends showing up with lobster rolls and everything in between, this has been one of the most emotional months of my life.
My mama moved from her home of 50 years into her sweet new place.
We lost our beloved Dixie dog.
And even though we are over the moon about the thought of moving in and with our sweet daughter and son-in-law into the Carolina Dream House, it all felt very far away, until this week when it wasn’t.
I won’t tell you that our 8 hour car ride South didn’t feature more than a few tissues, I am reminding myself that my Northern family and friends are still just as precious and there for me as they were last week.
In a weird way, this crazy virus helped to prepare me for being physically distanced from my dear ones, and showed me the need to stay that much more in touch.
So my nearest and dearest, get ready for an even more constant river of emails and phone calls and texts and FaceTimes, sprinkled in with regular in person visits because this girl can TOTALLY handle an 8 hour car ride. PIECE OF CAKE.
Meantime, I now get to start cooking for my two kiddos as well as for the Southern husband, and I think this cool, healthy and totally easy classic ceviche is a great place to kick things off!
Here’s how you make easy classic ceviche!
Ceviche is a Peruvian dish that basically involves “cooking” tender seafood filets in citrus juice. The acid in the juice cooks the seafood without using any heat.
I like using snapper for ceviche because it is the Southern husband’s fave, but you can use any tender boneless filet – tilapia, bass, cod will all work.
I also like to supplement my ceviche with a little traditionally cooked shrimp, just to give it a little extra substance.
You want to put some chopped shallot, lime juice, red pepper and a generous pinch of salt into a glass bowl (Pyrex works great) and stir. Add some cubed snapper and parsley and stir again.
Now cover it all up and let it lounge around in the fridge for about 4-6 hours. Somewhere in that time, cook up some shrimp until just done and cool them in an an ice bath.
When you are ready to serve, mix the shrimp, cucumber, cherry tomatoes and olive oil into the snapper mixture. Give it a taste and add salt and freshly ground pepper as needed.
Pour it all into a pretty bowl, garnish with more parsley and serve!
This works great as an appetizer with some tortilla chips, and I also love pouring it over coconut rice for a fabulous supper supper.
And speaking of fabulous summer suppers, here was what was waiting for me at the end of that car ride…
…a beautiful taco chicken salad prepared by one of the best people I know.
Deep breaths, deep breaths, and love from North Carolina,
Kate xoxo
Easy Classic Seafood Ceviche
This recipe for easy classic seafood ceviche pairs seafood with a light lime dressing and fresh veggies for a light supper treat!
- Prep Time: 5 hours (includes chilling time)
- Cook Time: 2 minutes
- Total Time: 5 hours 2 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Peruvian
- Diet: Low Calorie
Ingredients
- 1 shallot, peeled and sliced thinly
- ½ cup fresh lime juice (from 4–6 limes)
- 1 medium red pepper, seeded and chopped
- Pinch of sea salt
- ½ pound red snapper filet, skin cut off and diced into ½ inch pieces (see note)
- ½ cup chopped fresh parsley
- ½ pound small to medium shrimp, peeled and deveined
- ½ cucumber, chopped (you can peel it or leave the peel on)
- 1 cup quartered cherry tomatoes
- 1 tablespoon olive oil
Instructions
- Put the shallot, lime juice, red pepper and a generous pinch of salt into a glass bowl (Pyrex works great) and stir. Add the cubed snapper and the parsley and stir again. Cover and refrigerate for for 4-6 hours (see note).
- Bring a medium pot of water to boil and add the shrimp. Cook until just done, about 2 minutes, and then scoop the shrimp out and put them in an ice bath to cool them off. Drain and put them in the fridge until the snapper mixture is ready.
- When you are ready to serve, mix the shrimp, cucumber, cherry tomatoes and olive oil into the snapper mixture. Give it a taste and add salt and freshly ground pepper as needed. Pour it all into a pretty bowl, garnish with more parsley and serve!
Notes
Buy the snapper on the same day you plan to make the ceviche so it is as fresh as possible.
You want your snapper mixture to sit for at least 4 hours so the lime juice will “cook” it – you can tell it is done when the fish turns opaque – but don’t leave it much more than 6 hours or the snapper might get a little tough.
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