These ceviche recipes will be the highlight of your summer!
Ceviche is the seafood appetizer I can never resist. It’s fresh, succulent, and tastes like an ocean paradise on a plate.
With origins in Peru and Ecuador, ceviche is now vast and widespread, varying from region to region.
And you know what that means? There are more sensational recipes to try.
There’s ceviche with shrimp, scallop, lobster, tuna, and more. Not just that, but each one of these ceviches has a different way to make it.
The one thing they all have in common is they’re each fresh, healthy, tasty, and a seafood lover’s dream. Grab some citrus fruits and let’s make ceviche!
Shrimp is one of the most beloved shellfish for a reason. It’s too scrumptious to pass up!
Whether you’ve made ceviche before or you’re a newbie, this shrimp ceviche is a great place to start.
It’s very easy to make and doesn’t take too long.
It’s full of juicy shrimp cooked in three types of citrus. You’ll know they’re done cooking when they go from translucent to pink.
Be sure to devein and rinse your shrimp prior to mixing everything. This dish is meant to be as fresh as can be!
When it comes to easy scallop recipes, this one is virtually effortless.
Mix tender scallops in lemon and lime, then toss in a handful of cilantro and red chili to make it pop.
Go easy on the extra fixings, though. This dish is all about plush, bay scallops.
You can also use larger sea scallops, but you’ll want to chop them up to get the perfect bite.
Show me a bowl of ceviche and I instantly start salivating.
This one is like a cross between poke and ceviche, which are two of the best things on the planet!
It’s full of cubes of sushi-grade ahi tuna, red onion, cilantro, and avocado. For the pepper, this one goes with jalapeno, but serrano works as well.
This ceviche is so good, you might have a hard time sharing. I know I do!
Talk about tropical euphoria! I can hear the ocean waves just looking at this vibrant bowl.
This ceviche seriously has it all. It’s sweet, succulent, fresh, and so easy to create.
While the shrimp is cooking, chop all your other ingredients. You’ll want to slice them the same size so you get the perfect bite.
You can serve this with chips, but I can honestly eat it with a fork.
Not only is this Sonora style, but it’s restaurant-quality without the high price.
This shrimp ceviche is glowing with an abundance of veggies in a sea of citrus and Clamato juice.
If you want this spicy, you can leave in some chili pepper seeds or go with a hotter pepper. I opt for serrano when I’m feeling spicy.
However, you might want to go with jalapeno if you’re serving this to a crowd that’s not big on heat.
Oh, and to make a meal out of it, serve this up on crunchy tostadas.
Whitefish like tilapia also make a smashing ceviche!
This one is Peruvian-style, which uses a combination of fresh orange juice and lime. You’ll also notice there are no tomatoes here.
It’s all about the fish and the citrus with just a few minor fresh ingredients to spruce it up. Jalapeno, red onion, and cilantro to be exact.
It’s exceptionally fresh and clean tasting, making it a refreshing choice for a hot summer day.
Whether you’re using mahi mahi or sea bass, this is a good general ceviche recipe for any semi-firm to firm white fish.
It’s got classic ceviche fixings like avocado, tomatoes, cilantro, and red onion.
For cooking the fish, you want to make sure you use enough lime juice to coat it fully.
Remember, the longer you let the fish marinate in the lime juice, the longer it cooks. So this one is best eaten as soon as the fish turns opaque.
That way, it’s fresh as can be and the fish doesn’t start to take on an unpleasant, chalky texture.
Just because you’re vegan doesn’t mean you can’t enjoy ceviche too!
While this isn’t quite the same as the real stuff, it’s still ridiculously tasty.
Instead of fish, you’ll pair hearts of palm with traditional ceviche ingredients like cilantro, lime, and red onion.
Hearts of palm mildly tastes like artichoke hearts with a more delicate, meaty texture. This makes it a fantastic substitute for fish.
This is also a great alternative for those who aren’t too keen on the idea of eating raw fish cooked in citrus.
Crab ceviche is a rare treat I don’t get to eat nearly enough. But when I do, I love making it the way this recipe does.
It’s full of juicy Dungeness crab, fresh veggies, spicy serrano pepper, and two types of citrus.
With a recipe this good, you never need an excuse to eat it.
But if you do, I say call up your pals, make a pitcher of margaritas, and kick back.
Food this good is best enjoyed on a warm summer day with good company and great tunes.
Love lobster? This ceviche has your name on it!
Langostino is Spanish for little lobster, and this ceviche is overflowing with them.
Succulent, sweet lobster is swimming in lime with fresh accompaniments like cilantro and red onion.
Unlike many of the other ceviches, this one has a hint of garlic and is very big on lime.
If it’s too much for your liking, you can pour some out once the lobster is fully cooked.
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