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
Scale
- 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.
Find it online: https://www.framedcooks.com/easy-classic-seafood-ceviche/