Easy & Zesty Shrimp and Cod Ceviche: Your Perfect Refreshing Summer Recipe
Ceviche is a culinary delight that perfectly embodies the spirit of summer: light, fresh, and bursting with vibrant flavors. This easy-to-make recipe features tender shrimp and flaky cod, ‘cooked’ to perfection in a tangy bath of citrus juices. Each bite offers a delightful balance of zesty lime, lemon, and orange, complemented by the crisp texture of fresh onions and peppers. It’s not just a dish; it’s an experience that transports you straight to a sun-drenched beach, making it an ideal appetizer, light lunch, or dinner for any warm day gathering.
Why This Ceviche Recipe Will Become Your Summer Favorite
Imagine yourself relaxing under the sun, a gentle breeze rustling the leaves, and in your hand, a chilled bowl of this exquisitely refreshing shrimp and cod ceviche. Paired perfectly with a cool Honeydew Margarita, this dish is the epitome of summer indulgence. Here’s why you’ll absolutely fall in love with our Quick and Easy Ceviche recipe:
- Effortless Preparation: This recipe requires absolutely no cooking with heat! The magic happens as the fresh citrus juices gently “cook” the seafood, making it incredibly simple to prepare, even for novice chefs.
- Unmatched Freshness: Utilizing only the freshest ingredients, this ceviche boasts a clean, bright, and invigorating taste that is truly unparalleled. It’s a burst of freshness in every spoonful.
- Healthy and Light: Packed with lean protein from shrimp and cod, and brimming with vitamins from fresh citrus and vegetables, this dish is a guilt-free pleasure. It’s low in calories yet incredibly satisfying, making it an ideal healthy appetizer or a light meal option.
- Perfect for Any Occasion: Whether you’re hosting a backyard BBQ, looking for a refreshing weeknight dinner, or need a show-stopping appetizer for a party, this ceviche is incredibly versatile and always a crowd-pleaser.
- Quick to Assemble: With minimal prep time, you can have this flavorful dish ready to marinate in under 15 minutes, leaving you more time to enjoy your summer activities.
If you’re a fan of vibrant seafood dishes, be sure to explore some of our other favorites like our Shrimp Po Boy Recipe, Bang Bang Shrimp, Shrimp Tacos with Cilantro Lime Slaw, Crispy Beer Battered Fish, Blackened Fish Tacos, and Seared Salmon Salad.
Understanding Ceviche: A Culinary Journey
Ceviche, also known as sebiche or seviche, is a quintessential Peruvian dish, though its variations are celebrated across the Pacific coastal regions of South America. Traditionally served as a vibrant appetizer, it’s a unique culinary preparation where raw, fresh seafood, primarily fish and shrimp, is ‘cooked’ without heat. Instead, the magic happens through a process called denaturation, where the proteins in the seafood are transformed by the acidic properties of fresh citrus juices, most commonly lime, lemon, or sour orange.
This acidic marinade causes the seafood to firm up and become opaque, mimicking the appearance of heat-cooked fish. Beyond the texture, the citrus also infuses the seafood with incredible flavor, creating a dish that is both delicate and bold. Historically, ceviche is thought to have originated in ancient Peru, where indigenous communities used fermented fruit juices and chili peppers to prepare fish. Over centuries, with the arrival of Spanish conquistadors, citrus fruits like limes and lemons were introduced, evolving ceviche into the beloved dish we know today.
The beauty of ceviche lies in its simplicity and the celebration of fresh, high-quality ingredients. It’s a testament to how natural elements can transform raw food into a tender, flavorful, and incredibly refreshing meal, perfect for hot climates and anyone seeking a healthy, light, and delicious culinary adventure.
Essential Ingredients for Perfect Ceviche
Creating exceptional ceviche starts with selecting the finest ingredients. Each component plays a vital role in building the layered flavors and textures that make this dish so irresistible.
- Fish – The foundation of our ceviche is a combination of fresh, peeled, and deveined shrimp and firm, white cod. For any ceviche, the quality and freshness of your seafood are paramount. We highly recommend using only **sushi-grade fish** from a reputable source. This ensures both safety and the best possible texture and flavor. Other excellent choices for firm white fish include snapper, halibut, sea bass, or even scallops. The goal is fresh, firm, and high-quality seafood that can stand up to the acidic marinade.
- Citrus – The star of the marinade! This recipe calls for a powerful trio of freshly squeezed lemon, lime, and orange juice. The lime provides the primary “cooking” acid and sharp tang, lemon adds a brighter, zesty note, and orange juice mellows the acidity with a touch of sweetness, creating a more complex and balanced flavor profile. Always use freshly squeezed juices for the best, most vibrant taste; bottled juices simply won’t deliver the same punch.
- Seasonings and Aromatics – These ingredients are crucial for adding depth, crunch, and a spicy kick to your ceviche.
- Red Onion: Provides a sharp, pungent bite and beautiful color. Dicing it finely allows its flavor to integrate without overpowering.
- Fresh Jalapeño: Adds a fresh, green heat. You can control the spice level by including or removing the seeds and veins.
- Orange Bell Pepper: Contributes a sweet, mild crunch and a pop of color. Red or yellow bell peppers also work wonderfully.
- Fresh Cilantro: Offers a bright, herbaceous, and distinctive flavor that is classic in Peruvian and Mexican cuisine.
- Minced Garlic & Ginger: These aromatics provide a foundational layer of pungent and warm notes, enhancing the overall complexity of the marinade and the seafood.
Optional: Pre-Cooking the Shrimp for Peace of Mind
While traditional ceviche relies solely on citrus to ‘cook’ the seafood, some prefer to lightly cook the shrimp for added food safety or texture preference. If you choose this method, it’s crucial to do it quickly to avoid rubbery shrimp.
To pre-cook your shrimp: bring 2 quarts of water to a rolling boil, add about two teaspoons of salt, then add the peeled and deveined shrimp. Immediately remove the pot from the heat. Let the shrimp sit in the hot water for just 2-3 minutes, or until they turn opaque and pink, indicating they are cooked through. Promptly transfer the cooked shrimp to an ice bath to halt the cooking process and preserve their tender texture. Drain and pat them thoroughly dry. If you pre-cook the shrimp, wait until the final 15 to 30 minutes of the ceviche marinating time to add them to the citrus mixture, ensuring they absorb flavor without becoming tough.
Step-by-Step Guide: How to Make This Irresistible Ceviche Recipe
Making ceviche is a straightforward process, but paying attention to a few key details will ensure a perfect outcome:
- Prepare the Seafood: Begin by dicing your raw shrimp and fresh cod into uniform 1/2-inch cubes. This consistent size is important for even “cooking” by the citrus and a pleasant eating experience. Place the diced seafood into a large, non-reactive bowl (glass or ceramic are ideal, avoid metal that can react with acid).
- Chop the Vegetables: Finely dice all your vegetables – the orange bell pepper, red onion, and jalapeño. Mince your garlic and ginger. Precision in dicing ensures that the flavors are well distributed and that the textures are delicate.
- Prepare the Citrus Juices: Freshly squeeze the lime, lemon, and orange juices into a separate small bowl or measuring cup. This step is critical; pre-bottled juices lack the brightness and potency needed for authentic ceviche.
- Combine Ingredients: Add the diced bell pepper, red onion, jalapeños, chopped cilantro, minced garlic, and ginger into the bowl with the shrimp and fish. Pour the freshly squeezed citrus juices over all the ingredients.
- Mix Thoroughly: Gently mix everything to ensure the seafood and vegetables are fully submerged and coated in the citrus marinade. This uniform coating is essential for the “cooking” process.
- Marinate and Chill: Cover the bowl and refrigerate. The marinating time is where the magic happens. While some recipes suggest as little as 15-30 minutes, we recommend refrigerating for at least 1 hour, and up to 1 1/2 hours. This duration allows the citric acid to thoroughly firm and flavor the seafood without making it tough or chewy. The longer it sits, the more ‘cooked’ the fish will appear. Don’t worry; the powerful acids in the citrus juices are effectively transforming the protein structure of the fish and shrimp, creating a perfectly safe and delicious dish.
- Serve: Once marinated to your desired texture, the ceviche is ready to be served. You can drain off some of the excess liquid (known as “leche de tigre” in Peruvian cuisine, often served separately as a shot) if desired, or serve it as is.
Creative Ways to Serve Your Ceviche
This crisp and refreshing ceviche recipe is truly a versatile dish, perfect for those hot summer days and beyond. Its vibrant flavors make it an excellent standalone appetizer, but it also shines when presented in various creative ways:
- Classic Style: Serve it simply in a chilled bowl with a side of crispy tortilla chips or plantain chips for scooping. The crunch perfectly complements the tender seafood.
- Elevated Appetizer: For an elegant presentation, spoon ceviche into avocado halves, creating a beautiful and flavorful starter.
- On Tostadas: Pile the ceviche onto small, crunchy tostada shells for individual servings, perhaps garnished with a sprinkle of extra cilantro and a drizzle of hot sauce.
- Light Meal: Turn it into a satisfying lunch or dinner by serving it as a topping for a fresh green salad. The ceviche acts as both your protein and dressing, offering a healthy and flavorful meal.
- Party Pleaser: Its vibrant colors and refreshing taste make it a fantastic dish for parties or casual get-togethers. It comes together so fast and is incredibly fresh and delicious, guaranteed to impress your guests.
No matter how you choose to serve it, this ceviche is sure to be a hit. Enjoy!
Expert Tips for the Best Ceviche Every Time
To ensure your ceviche is absolutely perfect, keep these essential tips in mind:
- Prioritize Fresh, High-Quality Seafood: This cannot be stressed enough. Since ceviche involves raw fish, it is crucial to use the freshest, highest-quality sushi-grade fish and shrimp from a trusted source. Remember, citric acid “cooks” the fish by denaturing proteins, but it does not kill bacteria in the same way heat does. Always err on the side of caution with seafood freshness.
- Consistent Cut Size: Be sure to cut the shrimp and fish into uniform bite-size pieces (around 1/2-inch cubes). This increases the surface area exposed to the citrus, allowing for even and efficient “cooking” of the seafood and ensuring a consistent texture throughout the dish.
- Handle Cooked Shrimp Carefully: If you opt to use pre-cooked shrimp, do not add them to the mixture until the last 15-30 minutes of marinating. Over-marinating cooked shrimp in citrus will make them tough, rubbery, and unappetizingly chewy.
- Freshly Squeezed Citrus is Non-Negotiable: Avoid using bottled citrus juices. Their flavor is often flat, less vibrant, and can contain preservatives. Freshly squeezed lime, lemon, and orange juices are fundamental for the bright, tangy flavor and effective “cooking” of the ceviche.
- Mellow the Red Onion: Red onion can have a very strong, sharp flavor. To tone this down, dice the onion and place it in a small bowl, cover with cold water, and let it sit for about 1 to 2 minutes. Drain it very well before adding it to the ceviche mixture. This simple step helps remove some of its pungent bite.
- Watch the Marination Time: While it’s tempting to let the ceviche sit longer for more flavor, over-marinating is a common mistake. If the fish and shrimp are left in the acid for too long, they will become tough and chewy. Stick to the recommended 1 to 1.5 hours for the best texture.
- Chill Thoroughly: Ceviche is best served very cold. Ensure all your ingredients are chilled before mixing, and serve immediately after the marinating time is complete.
Exciting Variations to Customize Your Ceviche
One of the joys of ceviche is its adaptability. Feel free to experiment with different ingredients to create your own signature version:
- Alternative Fish Choices: In place of or in addition to cod, you can use any firm white fish such as red snapper, halibut, tuna (for a darker, richer ceviche), Mahi Mahi, salmon (for a unique color and flavor), or even bay scallops.
- Add More Vegetables: Enhance the crunch and flavor with finely chopped cucumber, a different color of bell pepper (red or yellow for a sweeter note), fresh corn kernels cut directly from the cob, or ripe Roma tomatoes (seeds removed for less moisture).
- Mexican Ceviche Twist: For a more traditional Mexican-style ceviche, add some creamy diced avocado just before serving. The avocado mellows the acidity and adds a wonderful texture.
- Sweet and Crunchy Additions: Introduce some unexpected sweetness and crunch by adding diced jicama or peeled and finely diced apple. These provide a refreshing contrast to the tangy seafood.
- Control the Spice: Adjust the heat level to your preference. If you enjoy a spicier ceviche, leave some or all of the seeds and veins in the jalapeño, or even add a pinch of finely minced serrano pepper for an extra kick. For a milder version, remove all seeds and veins, or omit the jalapeño entirely.
- Pure Shrimp Ceviche: If you prefer to focus solely on shrimp, simply omit the fish and add an additional 1/2 pound of fresh shrimp to the recipe.
- Herbal Infusions: Beyond cilantro, consider adding other fresh herbs like a touch of mint or parsley for different aromatic profiles.
Frequently Asked Questions About Ceviche
Ceviche is best enjoyed fresh, ideally within a few hours of preparation. If you have leftovers, they will keep well for one day stored in an airtight container in the refrigerator. Be sure to drain any excess liquid before storing. However, for optimal taste and safety, we recommend consuming it within 24 hours and discarding any remaining ceviche after that period.
While fresh, sushi-grade seafood is always preferred, you can use high-quality frozen fish or shrimp if thawed properly. Ensure the seafood is completely thawed in the refrigerator overnight, then pat it very dry before dicing and marinating. Rapid thawing methods can compromise texture and flavor. Always choose reputable brands for frozen seafood.
More Delicious Cold Shrimp Recipes
Shrimp Salad Recipe
Easy Cold Shrimp Dip
Spicy Shrimp Sushi Stack
Quick And Easy Ceviche Recipe
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Ingredients
- 1 pound fresh shrimp, cut into 1/2 inch cubes
- 1/2 pound cod, cut into 1/2 inch cubes
- 1 cup fresh squeezed lime juice (about 10 limes)
- 1 cup fresh squeezed lemon juice (about 1-2 lemons)
- 1 cup fresh squeezed orange juice (about 2 oranges)
- 1/4 cup orange bell pepper, diced small (or red)
- 2/3 cup red onion, diced small
- 1 jalapeno – seeds and veins removed diced small
- 1/3 cup cilantro, chopped
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
Instructions
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Dice shrimp and fish into uniform 1/2″ cubes. Place them into a non-reactive bowl (glass or ceramic is ideal).1 pound fresh shrimp, cut into 1/2 inch cubes, 1/2 pound cod, cut into 1/2 inch cubes
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Freshly squeeze the lime, lemon, and orange juices into a large measuring cup; set aside.1 cup fresh squeezed lime juice, 1 cup fresh squeezed lemon juice, 1 cup fresh squeezed orange juice
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Add the diced bell pepper, red onion, jalapeños, chopped cilantro, minced garlic, and ginger to the bowl with the shrimp and fish. Pour the freshly squeezed citrus juices over all ingredients.1/4 cup orange bell pepper, diced small, 2/3 cup red onion, diced small, 1 jalapeno – seeds and veins removed diced small, 1/3 cup cilantro, chopped, 1/2 teaspoon garlic, minced, 1/2 teaspoon ginger, minced
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Mix all ingredients gently to combine, ensuring everything is coated. Cover the bowl and refrigerate for at least 1 1/2 hours to 2 hours.
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Serve immediately after marinating. You may drain some of the excess liquid if desired before serving.
Notes
Cut for Success: Cut the shrimp and fish into uniform bite-size pieces (around 1/2-inch cubes). This consistency ensures even exposure to the citric acid and a perfectly ‘cooked’ texture.
Avoid Over-Marinating: Do not marinate the fish and shrimp for too long. Extended exposure to acid can lead to a tough and chewy texture. Stick to the recommended time for optimal results.
Storing Leftovers: Ceviche is always best served immediately for peak freshness and texture. If you have any leftovers, place them in an airtight container and refrigerate for up to 24 hours. After this period, it’s best to discard any remaining ceviche.