La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Easy Fish and Shrimp Ceviche

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Easy fish and shrimp ceviche! It truly is easy to prepare a delicious ceviche when you have fresh ingredients. This post is going to be be short and sweet(not really sweet), but you get the idea. I will confess that I use alot of frozen seafood for my recipes because of where I live. Let’s just say the the fresh seafood is not abundant! So, when I do come across fresh seafood, especially fish, my thoughts immediately go to ceviche. One of my favorite and inexpensive varieties of fish is catfish. I especially enjoy blackened catfish! But why not in ceviche? It was absolutelty delicious. No complaints here! If you are not crazy about the idea of eating seafood cooked in lime juice, just check out my notes in the recipe for an easy solution to that. 

Easy Fish and Shrimp Ceviche

Ceviche doesn't get any easier than this! The key to a tasty ceviche is fresh seafood!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 Servings

Ingredients

Ingredients

  • 1 pound catfish sliced into 1/2 pieces
  • 10-12 jumbo shrimp butterflied
  • 12 large limes
  • 3 roma tomatoes diced
  • 1/2 medium red onion sliced into very thin strips
  • 3 chile serrano minced
  • cilantro to taste
  • salt and pepper
  • avocado
  • Mexican-stle hot sauce valentina, tapatio
  • Tostadas chips or saltines

Instructions

Directions

  • Combine the fish and shrimp in a glass bowl. Add the juice of 6 limes, enough to cover the seafood. Cover and refrigerate for 45 minutes to 1 hour. Fish and shrimp should be opaque when ready.
  • Drain and discard the juice from the seafood. This is optional. Mix in the juice of the remaining limes. Add the remaining ingredients in the order listed. Taste for salt. Garnish with avocado and a Mexican-style hot sauce, Serve with tostadas, chips or saltines. 

Notes

If you don't like the thought of raw seafood, that ok. All you have to do it poach the fish and shrimp in some boiling salt water for 3-4 minutes. Transfer it immediately to some ice water and let it cool before mixing it with the remaining ingredients. If you prepare it this way, you will just add lime juice once and not have to drain it. 
The shrimp and fish I used for this ceviche was thicker, so it takes a little longer to cook. If you prefer you can slice all the seafood thin and the ceviche will be ready to eat in 15 minutes. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

Reader Interactions

Comments

    • Sonia

      Suzie, absolutely you can. Just find a good quality shrimp. Defrost and clean it well, making sure you rinse in really cold water before using it.

      Reply

    • Sonia

      Brenda,

      For me it’s just a personal choice to drain it and add fresh juice. Many places will actually drain it and serve it in shot glasses. And some other restaurants drain it to serve a more dry ceviche that is dressed with a little oil. If you want to leave it it, that’s ok too.

      Reply

  4. Dagmar E K Maliszewski

    Fantastic recipe!!!! Made it 4 times already and friends are asking for more!!! Added scallops to it though. Instead of cerano chille I used jalapenio. Yum Yum Yum

    Reply

    • Sonia

      Hi Dagmar! I am sooo happy you enjoyed the recipe! I appreciate you taking the time to leave me a comment. Thank you!

      Reply

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