Delicious Seafood Ceviche Recipe: A Taste of the Exotic

Are you ready to transport your taste buds on a culinary journey? Look no further than this summer seafood ceviche recipe. This dish perfectly captures the vibrant flavors of warm weather with its citrusy zing and light, refreshing texture.

Ceviche has been enjoyed for centuries in Latin America as a delicacy made with fresh raw fish or seafood marinated in citrus juice. It has now become a popular dish all around the world, and for good reason – it’s healthy, easy to make and a perfect addition to any summer menu.

The beauty of this recipe is that it can be customized to suit your preferences – whether you favor shrimp, scallops or squid, or enjoy a mix of different types of fish. The combination of tomatoes, sweet onion, cucumber, green pepper, and fresh cilantro creates a delightful balance of flavors and textures that will leave you wanting more.

With just a handful of simple ingredients including lime juice, garlic, cumin, and capers, you’ll have a stunningly delicious dish in no time. So why not add some zing to your next summer party or dinner with this refreshing and tangy seafood ceviche recipe? Let’s dive in!

Why You’ll Love This Recipe

Summer Seafood Ceviche
Summer Seafood Ceviche

If you’re looking for a fresh and flavorful dish to satisfy your summer cravings, look no further than this delicious seafood ceviche recipe. Packed with bold and zesty flavors, this dish is perfect for any occasion, from a casual backyard barbecue to an elegant dinner party.

Not only is this ceviche recipe incredibly delicious, but it’s also incredibly easy to make. With just a handful of simple ingredients like lime juice, garlic, cilantro, and fresh seafood, you can whip up a delectable summer seafood ceviche that will impress all of your guests.

What’s more, this recipe is incredibly versatile. You can use all kinds of different types of fish or shellfish to make the ceviche, including scallops, squid, shrimp, mahi mahi, halibut and sea bass. And if you’re feeling adventurous, you can even experiment with different types of fruit and vegetables to add a unique twist to the dish.

Overall, if you’re looking for a simple yet delicious recipe that will help you beat the summer heat, this seafood ceviche recipe is the perfect choice. So why not give it a try today? Your taste buds (and your stomach) will thank you!

Ingredient List

“A refreshing and light seafood dish, perfect for a hot summer day.”

Seafood and Fish

  • 1 pound shrimp, raw
  • 1 pound scallops, raw
  • 1 pound squid, raw
  • 1 pound mahi-mahi or halibut or any other white fish, cut into ½ inch cubes

Vegetables and Fruits

  • 5 limes, juiced (about 1 cup of lime juice)
  • 1 cup fresh cilantro, chopped
  • ¾ cup sweet onion, finely chopped
  • ½ green pepper, finely chopped
  • ½ cucumber, finely chopped
  • 2 small tomatoes, seeded and finely chopped
  • 1 can of Rotel Tomatoes
  • Optional: ½ peach or summer melon, diced

Seasonings and Spices

  • 2 garlic cloves, minced
  • 1 tablespoon Accent seasoning (optional)
  • 1 tablespoon capers
  • 2 teaspoons cumin

Liquid Ingredients

  • ¼ cup extra-virgin olive oil
  • Juice of one lemon
  • Salt to taste

The Recipe How-To

“The vibrant colors of this ceviche will brighten up any table.”

Now that we have all the ingredients ready, let’s dive into making our summer seafood ceviche.

Step 1: Prepare Seafood

Begin by washing and cleaning shrimp, scallops, and squid properly, remove the shell and devein the shrimps. Cut them into uniform small pieces of about ½ inch.

Step 2: Add Citrus Juice

In a large mixing bowl, add the seafood mix, pour in the lime juice, lemon juice, and enough orange juice to completely submerge the seafood. Cover the bowl with cling wrap and refrigerate for 15 minutes.

Note: The citrus juice can be sourced from any combination of limes or lemons depending on your preference. You can also add other acidic fruits like grapefruit or pineapple.

Step 3: Add Herbs, Vegetables, and Accent Seasoning

In another bowl, add finely diced fresh cilantro, chopped garlic cloves, a tea-spoon of cumin, thinly sliced red onion, diced fresh tomatoes, and half of Rotel tomatoes. Mix these ingredients together with a whisk until they become consistent.

Add thinly sliced sweet onion, finely diced green pepper or cucumber to the mix as desired. Then combine all this with the seafood mixture along with some capers and a spiced accent seasoning if you’d like.

Step 4: Leave Mixture to Marinate

Gently stir all ingredients together to wash the seafood mix with herbs, vegetables, seasoning and citrus juices. Let it sit in a refrigerator for another period of time; usually between 2-4 hours then taste for salt if needed.

Note: The seafood should turn opaque in color after marinating; avoid overcooking the ceviche by allowing it to sit for too long in citrus juice.

Step 5: Serve and Enjoy

After marinating, drain excess liquid from the seafood and serve with some extra virgin olive oil. You can add other toppings that complement seafood ceviche such as sliced avocado, peach or summer melon.

This summer seafood ceviche recipe is perfect for lunch, light dinner or an appetizer when served with chips or crackers. Anyone who tries it should be able to appreciate the blend of flavors and spices in this Peruvian-inspired delicacy.

Substitutions and Variations

“Fresh ingredients make all the difference in this dish.”

In the world of cooking, experimentation is key to discovering new flavors and textures that tickle your taste buds. With this summer seafood ceviche recipe, you can switch up some of the ingredients to make it perfect for your personal palate.

If you’re not a fan of scallops, squid or shrimp, other types of fish like mahi-mahi or white fish can be used instead. Additionally, lemon juice is a great substitute for lime juice if you’re looking for a slightly tangier flavor. Using red onion instead of sweet onion adds an extra layer of spiciness, while adding Accent seasoning or cumin can add more depth to the dish.

For those who prefer a bit of heat in their meal, Rotel tomatoes and capers are two perfect additions. You can also throw in some diced jalapeños or hot peppers if you want a real kick in each bite. Mixing in some diced cucumber or peach or summer melon will give your ceviche an extra crunch and sweetness that complements perfectly with the seafood mixture.

Finally, as ceviche is a versatile dish, there are several variations one can make by switching up the ingredients used. For instance, shrimp ceviche can be made using raw shrimp instead of pre-cooked shrimp for a more authentic Peruvian flavor. Raw fish ceviche is another variation that uses boneless fish instead of the seafood mix used in this recipe. Prawn ceviche is also quite popular and can be made by replacing the scallops with meaty prawns.

The possibilities are endless when it comes to making substitutions and variations to this summer seafood ceviche recipe. Adding your personalized touch will create something unique that’s perfect for your taste buds- so don’t be afraid to experiment and have fun!

Serving and Pairing

“Make waves at your next summertime party with this stunning ceviche.”

Now that you have created a refreshing and flavorful summer seafood ceviche, it’s time to serve it up in style. For presentation, I recommend using small bowls or cups with some lettuce leaves at the bottom. Place a generous spoonful of the ceviche mix on top of the lettuce and top it off with some sliced avocado for some extra creaminess.

For pairing, this dish pairs well with a crisp white wine such as Sauvignon Blanc or even a light and refreshing beer like Coronita or Pacifico. You can also serve ceviche with some tortilla chips, toasted bread, or crackers for some crunch.

One way to make this meal even more enjoyable is to create a ceviche bar. Arrange different types of fish on ice alongside different ingredients like capers, cucumber slices, tomatoes, and onions so that guests can customize their ceviche just the way they want it.

Finally, don’t forget to add an extra sprinkle of fresh cilantro and a drizzle of your favorite hot sauce to brighten up the flavors even more. Enjoy!

Make-Ahead, Storing and Reheating

“This recipe will transport your taste buds straight to the beach.”

If you’re planning to prepare this Summer Seafood Ceviche Recipe ahead of time, or if you’ve made a big batch, be sure to store it properly in your refrigerator. Since this dish is made from raw seafood that’s cured in citrus juice, it’s important to keep it chilled at all times to avoid spoilage.

To make-ahead, prepare the recipe as indicated and allow it to sit in the citrus juices for about 25 minutes. Once the seafood is cooked through, you can transfer the ceviche into an airtight container and refrigerate it for up to 24 hours. However, do note that the longer you keep it in the refrigerator, the longer the ingredients’ texture changes.

Storing ceviche beyond 24 hours is not recommended as it will continue to “cook,” causing an unfavorable texture and taste. If there are leftovers after serving, immediately transfer them into an airtight container and refrigerate them right away.

Reheating is not advised for this recipe because doing so ruins its overall quality since factors like acid content from the citrus juice could affect its taste and texture.

For best results, only prepare as much Summer Seafood Ceviche as you intend to serve within 24 hours of making it to ensure optimal freshness and flavor.

Tips for Perfect Results

“A citrusy twist gives this ceviche a zesty kick.”

Now that you have all your ingredients prepped, let’s talk about some tips and tricks to getting the perfect summer seafood ceviche!

Tip #1: Don’t Overcook Your Ceviche

The beauty of ceviche is in its freshness and delicate flavor. You do not want to overcook the seafood, or it’ll end up tough and chewy. As a general rule, the seafood will be done when it turns opaque and firms up. For shrimp and small scallops, this will take about 20-30 minutes. Larger scallops, squid, and fish will need closer to 60 minutes. Be sure to keep an eye on your ceviche as it “cooks” and check for the desired texture.

Tip #2: Use Fresh Citrus Juice

The citrus juice is what “cooks” the seafood in ceviche, so you want to make sure it’s fresh. I recommend using a combination of lime and lemon juice for a balanced flavor. Avoid using bottled lime juice if possible.

Tip #3: Choose the Best Fish for Ceviche

When making a seafood ceviche recipe, it’s important to choose the right types of fish. You want something firm that won’t fall apart when mixed with other ingredients. Mahi-mahi, halibut, sea bass, and other white fish are all good options. If using raw shrimp or prawns, make sure they are fresh and cook them slightly before adding them to your mixture.

Tip #4: Let Your Ceviche Sit Before Serving

While you don’t want to overcook your seafood, you do need to let it “cook” in the citrus juice for a bit before serving. Aim for at least 25 minutes at medium room temperature before serving, but it can sit up to an hour if needed.

Tip #5: Experiment with Different Flavors

Once you have the basics of making ceviche down, feel free to experiment with different flavors! Add in some diced peach or summer melon for a sweet kick, or mix together some onion, bell pepper, and capers for a tangy twist. Accent seasoning and cumin are also popular choices. The possibilities are endless!

With these tips in mind, you’re ready to make the perfect summer seafood ceviche recipe. Enjoy!


Now that you know how to make this delicious summer seafood ceviche, you might have a few questions on your mind. In this section, I will answer some frequently asked questions about the recipe and provide additional tips and information to help you make the best ceviche possible. From suggestions for substitutions to advice on the best types of fish to use, these answers will ensure your ceviche turns out perfectly every time. So, let’s dive in!

What types of fish are best for ceviche?

To create a delicious ceviche, it’s recommended to choose a lean white fish that is either firm or semi-firm in texture. Excellent options to consider include bass, grouper, rockfish, and sole. If unsure, don’t hesitate to ask your seafood provider for further ideas.

What are the ingredients for seafood ceviche?

For this recipe, we will be using a variety of fresh ocean fish options such as red snapper, tilapia, Corvina, sea bass, mahi-mahi, halibut, dorado, or shrimp that are easily available. We will also need some essential ingredients like lime juice, red onion, tomato, cucumber, cilantro, jalapeno, salt and pepper to enhance the flavor and taste of the dish.

How long can ceviche sit in lime juice?

When preparing ceviche, it’s important to keep in mind that the marinade contains acids which will preserve the dish for a maximum of two days in the refrigerator. Although it may be tempting to save some for later, it’s not recommended, as the texture will progressively deteriorate due to the breakdown of the protein in the fish caused by the acidic citrus juice.

How long should ceviche sit?

To achieve a desired level of “cook” on your ceviche, let it sit for 15 to 25 minutes to reach medium doneness, or 25 minutes for medium-well. An effective method to determine your preferred level of doneness is to add five fish pieces to the marinade and taste them every five minutes.

Can you overcook ceviche in lime juice?

It is important to be mindful of the preparation when making ceviche. Overdoing the cooking process can lead to the proteins in the dish becoming overcooked and curdling due to the acidity. This can be prevented by ensuring that the acid used is not overly acidic and limiting the amount of time the proteins are in contact with it. Moreover, ceviche can be made using a variety of fish.

Bottom Line

In conclusion, if you are looking for a light, flavorful, and refreshing summer dish, then this Summer Seafood Ceviche recipe is the perfect choice for you. With its combination of fresh seafood, zesty lime juice and spices, and crisp vegetables, it’s a crowd-pleaser that can be served for any occasion.

This recipe is not only easy to make but also highly versatile as it can be adjusted to suit your personal taste preferences from mild to spicy. You can also swap the seafood varieties to your preference and experiment with different types of fish such as sea bass, mahi-mahi, halibut or prawns in order to make it even more interesting.

Lastly, don’t forget to practice food safety by following our tips on how long ceviche should sit and how to store it. Also, if you are feeling bold you can try adding some exotic fruits like peach or summer melon for a unique twist in your dish.

So what are you waiting for? Mix up a bowl of this delicious seafood ceviche with our simple yet detailed instructions infused with some Brazilian and American cuisine influence. Your guests will be amazed by your culinary skills and they will definitely ask you for the recipe. Give it a try and let us know in the comments below how it turned out!

Summer Seafood Ceviche

Summer Seafood Ceviche Recipe

My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer.
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Prep Time 10 mins
Cook Time 4 hrs
Course Appetizer/Side dish
Cuisine Fusion
Calories 122.8 kcal


  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb squid, cleaned and sliced into rings
  • 1/2 lb scallops, quartered if large
  • 1 (10 ounce) can Rotel Tomatoes
  • 2 medium ripe tomatoes, seeded and diced
  • 1/2 large cucumber, peeled and diced
  • 1/2 large green pepper, diced
  • 1/2 medium red sweet onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 3/4 cup lime juice
  • 1/2 teaspoon cumin
  • 1 tablespoon capers, chopped
  • 1/2 cup hot and spicy hot V8
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Accent seasoning (optional)
  • salt & pepper


  • Bring a large pot of salted water to a boil.
  • Fill a large bowl with ice water, set aside.
  • Add shrimp to boiling water, boil until pink then quickly remove and place shrimp in cold water to stop cooking.
  • Put squid into boiling water, count to 5 then remove to cold water.
  • Put scallops into boiling water, cook 1 minute then remove to cold water.
  • Drain seafood and place into a non-metal bowl. Cover seafood with lime juice.
  • Refrigerate one hour.
  • Drain Rotel tomatoes well in colander.
  • In a large glass or plastic bowl, mix together Rotel tomatoes and all other ingredients. Pour seafood, lime juice and all, into the mixture.
  • Refrigerate at least 3 hours.
  • Serve cold.

Add Your Own Notes


Serving: 229gCalories: 122.8kcalCarbohydrates: 8.8gProtein: 16.2gFat: 2.8gSaturated Fat: 0.5gCholesterol: 130.7mgSodium: 340.1mgFiber: 1gSugar: 2.6g
Keyword Brunch, Healthy, Lunch, Mexican, No Shell, Spicy, Squid, Summer
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.