Summer is in full throttle and these refreshing tapas are basically what I’ll be eating all summer long. Ceviche, when made right, is light and bursting with flavor. The key to any ceviche dish is using fresh seafood and adding the perfect amount of citrus! One of the best parts of this tapa is that it is super easy to make and you can make it in such large quantities at once, making it the perfect tapa for any party!
How long should I marinate the ceviche?
Ceviche can cook as fast as thirty minutes to an hour if the pieces are small enough. I recommend making it either the night before or the morning of serving. This way the seafood has enough time to cook and soak up all the flavors of the citrus, onions, cilantro and any other product you add.
What seafood can I use to make ceviche?
My two favorite seafoods to use to make ceviche are shrimp and miniature scallops, but feel free to use anything from this list!
- Shrimp
- Scallops
- Sea bass
- Tilapia
- Mah-Mahi
- Red snapper
- Prawns
- Lobster
- Squid
What should I serve ceviche with?
I personally love serving it with plantain chips but you can also use tortilla chips or even just serve it on its own. Trust me you wont go wrong with any option. Your guests will be equally impressed!
How do you make ceviche?
- Cut your seafood: Whatever seafood you decide to use, cut into bite size cubes and set aside in a bowl.
- Add your citrus: Next, add your lime, lemon, and orange juice and stir to evenly coat the seafood.
- Add your spices, herbs, and vegetables: Finally, add cilantro, diced tomatoes, diced red onions, and diced jalapenos. Finish off with salt, black pepper, and cumin. Stir it all together and allow it to marinate for an hour or longer.
Let me know what you think by rating the recipe and leaving a comment below!
Looking for other seafood dishes? Click here!
Ingredients
- ½ lb of shrimp
- ½ lb of miniature/baby scallops
- 1 cup of lime juice
- ½ cup of orange juice
- ¼ cup of lemon juice
- ⅓ cup of cilantro diced
- ⅓ cup of tomato diced
- ½ cup of red onions diced
- 2 tbsp of jalapenos pitted and diced
- 1 tsp of salt
- ½ tsp of black pepper
- ½ tsp of cumin
Instructions
- Take the tail off the shrimp and cut each shrimp in a half or thirds. Place in a bowl along with the baby scallops.
- Next, add your lime, lemon, and orange juice and stir to evenly coat the seafood.
- Then, add chopped cilantro, diced tomatoes, diced red onions, and diced jalapenos (don’t forget to take the seeds out of the jalapenos).
- Finish off with salt, black pepper, and cumin.
- Stir it all together and allow it to marinate for an hour or longer.
- Serve with either plantain chips, tortilla chips or on it’s own and enjoy!
