Easy Fish and Shrimp Ceviche

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



  • 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



  • 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. 


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.