Seafood Ceviche

Published On 06/17/2025

Seafood ceviche is a bright, fresh dish made from raw seafood that is marinated in citrus juice. It is simple, tasty, and doesn’t need any cooking on the stove or oven. You only need a few ingredients, and you can make it in less than an hour. This dish is popular in countries near the ocean like Peru, Mexico, and Ecuador. In this guide, you’ll learn how to make seafood ceviche at home using a very easy ceviche recipe, plus tips, variations like tomato ceviche, and answers to common questions. This version is written in easy-to-understand language, so anyone can follow it.

What Is Seafood Ceviche?

Seafood ceviche is a dish made from raw seafood that is marinated in lime or lemon juice. The acid from the juice changes the texture of the seafood. It becomes firm and white, almost like it was cooked with heat, even though no stove or oven is used.

People usually mix the marinated seafood with onions, tomatoes, cilantro, chili peppers, and sometimes avocado. You can serve it cold in a bowl, on a tostada, with crackers, or as a topping on salad. This dish is refreshing, light, and full of flavor. It’s great for summer or for anyone who wants a meal that feels clean and fresh.

Seafood Options for Ceviche

You can use many types of seafood in seafood ceviche. The most popular ones include:

Shrimp – Easy to use and firm in texture
Tilapia – Mild white fish, good for beginners
Snapper – Slightly firmer and flavorful
Scallops – Sweet and tender
Octopus – Used more often in Latin American countries
Crab – Fresh or imitation crab can work
Canned tuna – Good for a quick and budget-friendly version

Choose the seafood you like best. The key is to cut it small and marinate it fully.

Why Seafood Ceviche Is So Popular

Here are the reasons why so many people love seafood ceviche:

No cooking needed: You don’t need a stove or oven, just a fridge and a knife.
Very fast to make: Many versions can be ready in 30 to 60 minutes.
Healthy and low-calorie: Most ingredients are natural and low in fat.
Great flavor: Lime juice, seafood, onions, and herbs create a tangy and tasty mix.
Easy to change: You can use many kinds of seafood or add your favorite vegetables.

Even beginners can follow a simple ceviche recipe and make something that tastes great.

Step-by-Step Easy Ceviche Recipe

This is a very easy ceviche recipe using shrimp and white fish. It’s a great place to start if you are new to ceviche.

Ingredients:

1/2 pound shrimp (peeled and chopped)
1/2 pound white fish like tilapia or snapper (cut into small cubes)
1 cup fresh lime juice (from about 8–10 limes)
1/2 red onion, sliced thin
1 medium tomato, chopped
1/2 cup fresh cilantro, chopped
1 small chili pepper, chopped (optional)
Salt and pepper to taste

Instructions:

Cut seafood into small pieces: Chop the shrimp and fish into small, even cubes. This helps the lime juice soak through faster and more evenly.
Marinate in lime juice: Put the seafood in a glass bowl and cover it fully with lime juice. Mix it gently. Let it sit in the fridge for 30 to 60 minutes. The seafood will turn white and feel firm.
Add vegetables and herbs: After marinating, gently mix in chopped onions, tomato, cilantro, and chili pepper.
Season with salt and pepper: Taste and add a little salt and pepper. Add more lime juice if needed.
Chill and serve: Place the bowl back in the fridge for another 15 minutes to help the flavors mix. Serve cold with chips, tostadas, or in a lettuce cup.

This easy ceviche recipe is perfect for parties, snacks, or light dinners.

How to Serve Seafood Ceviche

There are many fun ways to enjoy seafood ceviche:

In a bowl with tortilla chips
On top of a crispy tostada
In a lettuce wrap
With crackers or flatbread
In small cups as party appetizers

You can also serve it with slices of avocado, corn, or sweet potato on the side, like they do in Peru.

Is Seafood Ceviche Safe to Eat?

Many people are unsure if it’s okay to eat raw seafood. Lime or lemon juice does help kill some bacteria. It also changes the seafood so it looks and feels cooked. However, the juice doesn’t kill all types of bacteria or parasites. For most healthy adults, seafood ceviche made with very fresh fish is safe to eat. If you feel unsure, you can use cooked shrimp or lightly boil the fish for 1–2 minutes before marinating.

Different Kinds of Seafood Ceviche Recipes

If you’re a fan of fresh flavors and light meals, seafood ceviche is the perfect dish for you. It’s easy to make, healthy, and can be customized with your favorite seafood and veggies. Below are detailed recipes for different kinds of seafood ceviche, each with its own unique twist.

Classic Shrimp Ceviche Recipe

One of the most popular versions of seafood ceviche is made with shrimp because it’s soft, tasty, and easy to work with. To make this, start by using 1 cup of cooked shrimp that has been peeled and cut into small pieces. Place the shrimp in a bowl and add the juice of 3 limes. The lime juice will give it a firm texture without any heat. Next, add 1 small diced tomato, half a finely chopped red onion, a small amount of minced jalapeño or chili pepper (optional), and a handful of fresh cilantro. Season with salt to taste. Mix everything well so all the ingredients combine nicely. Cover the bowl and place it in the fridge for 20–30 minutes to let the flavors develop. When ready to serve, enjoy on its own, with avocado slices, or alongside some warm tortilla chips for a satisfying meal.

Mixed Seafood Ceviche Recipe

For this version, gather ½ cup of raw white fish like tilapia or snapper, cut into cubes, along with ½ cup of raw scallops sliced thinly and ½ cup of raw shrimp that have been peeled and deveined. In a large bowl, place all the seafood pieces and pour over the juice of 4 limes — enough to fully cover the seafood. Then, add 1 cup of diced cucumber for freshness, ½ cup of chopped tomato, ¼ cup of finely chopped red onion, a handful of fresh cilantro leaves, and season with salt and pepper. Gently stir everything together so the seafood doesn’t break apart. Cover the bowl and refrigerate for 25–30 minutes. Once the seafood looks firm and slightly opaque, it’s ready to eat. Serve cold either in a bowl or spooned into lettuce cups for a refreshing bite.

Tomato Ceviche Recipe

Tomato ceviche is a colorful and juicy version that brings a sweet and tangy flavor to the table. This recipe works best with cooked shrimp or white fish, about 1 cup cubed. Start by placing the seafood in a mixing bowl and adding the juice of 2 limes. Stir well to coat all the pieces. Add 2 ripe tomatoes that have been chopped or blended for a smoother texture. Include ¼ cup of finely chopped red onion, a small amount of minced chili if you like some spice, a handful of chopped cilantro, and season with salt and pepper. Mix everything together gently. Cover the bowl and place it in the fridge for 20–30 minutes so the flavors can blend. Just before serving, top with slices of fresh avocado if desired.

White Fish Ceviche Recipe

White fish ceviche is a classic Peruvian-style dish that highlights the clean, natural taste of high-quality fish. Use about 1 cup of fresh white fish like sea bass or cod, cut into small cubes. Place the fish in a glass bowl and pour over the juice of 3 limes. Let the acid start working on the fish while you prepare the other ingredients. Add 1 small diced tomato, ¼ cup of finely chopped red onion, a small amount of minced chili pepper (optional), a handful of fresh cilantro, and season with salt and pepper. Stir everything together gently. Cover and chill for 25–30 minutes. After marinating, the fish should look firm and slightly white, just like it was lightly cooked. Serve this with boiled corn kernels and slices of sweet potato on the side — they pair perfectly with the citrusy seafood.

Scallop Ceviche Recipe

Scallop ceviche has a smooth, buttery texture that makes it feel extra special. For this recipe, use about 1 cup of fresh raw scallops that have been sliced into thin pieces. Place them in a bowl and pour over the juice of 3 limes. While they sit, prepare your other ingredients: dice ½ red bell pepper, ½ avocado, and ¼ cup of red onion. Add these to the bowl along with a handful of chopped cilantro. Season with salt and pepper. Stir carefully to avoid breaking up the delicate scallops. Cover and refrigerate for 25–30 minutes. Once chilled and ready, serve this elegant seafood ceviche in a chilled bowl or on top of crisp lettuce wraps for a beautiful and tasty dish.

These seafood ceviche recipes show how versatile and flavorful this dish can be. Whether you like shrimp, mixed seafood, or white fish, there’s a version here for everyone. All you need is fresh ingredients and a few minutes to make something truly delicious.

frequently asked questions

What is the easiest seafood to use in a simple ceviche recipe?

The easiest seafood to use is shrimp. It is firm, easy to cut, and changes color clearly when marinated. White fish like tilapia or snapper are also great because they have a mild flavor and soft texture.

How long should I marinate seafood in an easy ceviche recipe?

Marinate the seafood for 30 to 60 minutes. Smaller pieces take less time. When the seafood is white and firm, it is ready. Letting it sit too long can make it chewy or rubbery.

Can I make tomato ceviche ahead of time?

Yes, you can make tomato ceviche 1–2 hours ahead. Keep it in the fridge and serve it cold. It is best eaten the same day. If it sits too long, the tomatoes and onions may become too soft.

Is ceviche safe to eat if the seafood is raw?

Seafood ceviche is safe to eat if made with fresh seafood and marinated properly. Lime juice helps make it safe, but it’s not as strong as heat. If you’re pregnant, older, or have health concerns, use cooked seafood instead.

Conclusion

Seafood ceviche is simple, fast, and full of flavor. You don’t need to be a pro chef or own fancy tools. Just buy fresh ingredients, squeeze some limes, and mix it all together. In under an hour, you have a dish that feels like a vacation on your plate.

Try a classic seafood ceviche recipe or mix it up as you like. Use shrimp, fish, scallops, or even canned tuna. Once you learn the basics, you can make your own version any time.