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Seafood Ceviche

Prep 15 min
Total 1 hr 15 min
Ingredients 12
Servings 4

Romina Tibytt During Hispanic Heritage Month at my house we love preparing Hispanic recipes to pass down different traditions and teach our kids, who were born in the United States, about our riquísima culture. Among the not-to-be missed dishes that have achieved international recognition, is the Peruvian delicacy ceviche (raw fish or seafood, marinated in citrus juices), which everyone should try at least once in their life. Today I am sharing a seafood ceviche recipe just in time for Hispanic Heritage Month. Although there are different varieties of ceviche, this particular kind is my favorite. I hope you enjoy! MORE + LESS -

Ingredients

lb shrimp, peeled and deveined

lb seafood mix (oysters, octopus, mussels, clams, etc.), cleaned

Juice from 1 large lemon

Juice from 3 large limes

small, purple onion, chopped

cucumber, peeled and chopped

large tomato, chopped

green chili pepper, chopped (optional)

handful cilantro, fresh and chopped

tablespoons olive oil

teaspoons salt

Freshly ground pepper, to taste

Directions

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1

In a large, glass bowl, mix the shrimp and fruits of the sea with the lemon and lime juice.
2

Add the onion, cucumber, tomato, chili peppers, cilantro, olive oil, salt and pepper.
3

Cover the bowl of ceviche with plastic wrap and refrigerate for at least 1 hour, or until the shrimp and the different fruits of the sea are opaque and cooked in the citric juices.

Expert Tips

You can make your ceviche with only one type of seafood or fish.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Romina Tibytt During Hispanic Heritage Month at my house we love preparing Hispanic recipes to pass down different traditions and teach our kids, who were born in the United States, about our riquísima culture. Among the not-to-be missed dishes that have achieved international recognition, is the Peruvian delicacy ceviche (raw fish or seafood, marinated in citrus juices), which everyone should try at least once in their life. Today I am sharing a seafood ceviche recipe just in time for Hispanic Heritage Month. Although there are different varieties of ceviche, this particular kind is my favorite. I hope you enjoy!