Ceviche Recipe

Ceviche Recipe

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Aruba Rocks Ceviche

Bring the islands home with you with a fresh ceviche recipe! | www.lakesidetable.com

You can scoop up ceviche with tortilla chips as a fresh appetizer or serve it in a margarita glass as an entree.  It’s a light, fresh, and healthy dish that’s easy to whip up in a snap. Bring the islands home! | www.lakesidetable.com

  • Author: Madalaine
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Refrigeration
  • Cuisine: Mexican

Ingredients

  • 8 ounces sushi grade white fish (tilapia), raw and cubed
  • 8 ounces sushi grade darker fish (tuna), raw and cubed
  • 8 ounces sushi grade salmon, raw and cubed
  • 8 ounces raw shrimp, peeled and deveined
  • 1 cup fresh lime juice
  • 1 avocado, diced
  • 1/2 cup grapefruit, peel, pith, and membranes removed
  • 1 cup cucumber, peeled and diced
  • 1 small red onion, minced
  • 1/2 cup cilantro, chopped
  • 1 jalapeno, deveined, seeded and minced
  • salt and pepper

Instructions

  1. Combine all the fish and shrimp with the lime juice in a small bowl.
  2. Cover and refrigerate for at least 30 minutes, until the tilapia is white and all the fish and shrimp are opaque.
  3. Gently fold in the remaining ingredients.
  4. Add salt to taste.  I like about a teaspoon.
  5. Mix again gently and serve with tortillas & chips or as a salad in a chilled glass over baby greens.
  6. Enjoy!

Notes

Raw fish should smell clean and fresh.  If your fish ever smell fishy, do not use it.

Check the video out on YouTube: https://youtu.be/GvmUHt2xHUc