Seafood Ceviche
To lighten up entertaining, I love to make a summer Seafood Ceviche for a party! It’s a fresh, healthy appetizer that everyone loves!
With its tender shrimp, flaky white fish, and delicate scallops, this seafood ceviche is both refreshing and satisfying. A bright lime and cilantro dressing brings everything together, while sweet corn, juicy tomatoes, and a hint of jalapeño add the perfect balance of flavor and heat. Finished with a drizzle of olive oil and served chilled, this no-cook dish is a crowd-pleasing appetizer for entertaining.
This is what guests say when you serve this, or bring this to a party. “It’s so refreshing!”
What is a ceviche?
This seafood ceviche is a vibrant, chilled appetizer that combines three types of seafood (bay shrimp, tilapia, and scallops) with sweet corn, Roma tomatoes, fresh cilantro, jalapeños, and briny black olives. The zesty lime juice and olive oil dressing ties it all together for a light, flavorful dish that’s both effortless and impressive.
Why you’ll love this seafood appetizer
- The bright acidity of fresh lime juice pairs beautifully with the mild, sweet flavors of the seafood.
- This quick recipe takes just 15 minutes of active prep and can be made ahead – perfect for entertaining.
- A versatile appetizer that works alongside nearly any main course. Ideal for a casual taco night or a festive holiday spread.
Ingredients needed to make seafood ceviche
- Bay shrimp: Provides sweet, tender bites that are the perfect size for ceviche. Rinse them well before using.
- Tilapia or cod: Baked and shredded, this white fish adds a lovely flaky texture that absorbs the lime marinade beautifully.
- Mini scallops: Cooked and added to the mix, they bring a delicate, buttery sweetness to the dish.
- Cayenne pepper (optional): Adds a subtle warmth without overpowering the seafood. Adjust to your heat preference.
- Salt and pepper: Essential seasonings to enhance all the fresh flavors.
- Lime juice: Freshly squeezed is key as it brightens the seafood and acts as the primary “dressing” for the ceviche.
- Corn kernels: Blanched fresh corn (or canned) adds a pop of sweetness and a satisfying crunch.
- Roma tomatoes: Chopped for juicy, fresh acidity that balances the richness of the seafood.
- Cilantro: Finely chopped, this herb adds a bright, citrusy note that ties the whole dish together.
- Jalapeños: One finely chopped for heat throughout, and one thinly sliced for garnish. Remove seeds if you prefer less spice.
- Black olives: Chopped for a briny, salty contrast that complements the seafood beautifully.
- Olive oil: Drizzled at the end for a smooth, rich finish that rounds out the acidity of the lime.
- Lime wedges: For garnish. Serve these alongside the ceviche for an extra burst of fresh citrus.
How do you make this seafood appetizer
Prep the seafood:
- In a large mixing bowl, combine the rinsed bay shrimp, baked and shredded tilapia, and cooked mini scallops.
- Season generously with salt and pepper and add the cayenne pepper if using.
- Pour the fresh lime juice over the seafood and mix well to coat evenly.
Add the vegetables and herbs:
- Add the corn kernels, chopped Roma tomatoes, finely chopped cilantro, finely chopped jalapeño, and black olives to the bowl.
- Gently fold everything together until evenly combined, being careful not to break up the fish too much.
Finish and chill:
- Drizzle the olive oil over the mixture and give it one last gentle stir.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled in small dishes or half-pint canning jars. Garnish with fresh lime wedges and the sliced jalapeño rounds.
Serving
This seafood ceviche is meant to be served as a chilled seafood appetizer or light starter alongside your main meal.
For pairing ideas, consider serving this ceviche with tortilla chips, toasted baguette slices, or crispy tostadas. It also makes a fantastic topping for Sweet Chili Shrimp Tacos or fish tacos, or a fresh green salad. For a complete spread, pair it with Mexican street corn, Cilantro Lime Rice, or Avocado Salsa. It goes with almost anything!
Sandy’s tips and substitutions:
- Seafood storage: This seafood appetizer can be stored in an airtight container in the fridge for up to 2 days. The seafood will continue to “cook” in the lime juice, so it’s best enjoyed within 24 hours for the freshest texture.
- Make ahead: Prepare the ceviche up to 4 hours in advance and keep it chilled. Wait to add the olive oil and garnishes until just before serving for the brightest flavor and presentation.
- Double the recipe: Easily double this recipe for larger gatherings. Make sure to use a large bowl and give yourself extra chilling time.
- Uniform size matters: Chop the tomatoes, olives, and jalapeño into similarly sized pieces for the best texture and appearance in every bite.
- Taste to test: Taste the ceviche before chilling. If it needs more brightness, add an extra squeeze of lime. If you prefer more heat, stir in additional finely chopped jalapeño.
- Chill thoroughly: Don’t skip the chilling step. It allows the lime juice to gently “cook” the seafood and meld all the flavors together beautifully.
- Garnish just before serving: Add the sliced jalapeños and lime wedges right before serving to keep them fresh and vibrant.
Variations:
- Other types of seafood: Swap the shrimp for cooked crab meat, use halibut instead of tilapia, or add chopped cooked octopus for a more traditional seafood ceviche recipe.
- Extra veggies: Add diced red bell pepper, finely chopped red onion, or diced cucumber for additional crunch and color.
- Citrus twist: Use a mix of lime and lemon juice or add a splash of orange juice for a slightly sweeter, fruitier flavor.
- Herb swap: Replace cilantro with fresh flat-leaf parsley or mint for a different herbaceous note.
- Spice level: For a milder ceviche, omit the cayenne and use only the sliced jalapeño as garnish. For extra heat, add a finely chopped serrano pepper or a dash of hot sauce.
- Serving style: Serve ceviche in half-pint canning jars for a rustic, individual presentation. Or scoop it onto small tostada shells for a crunchy appetizer.
For more seafood-inspired dishes, be sure to check out my Seafood Alfredo, Creamy Seafood Chowder, or Cold Crab Dip.
More refreshing appetizers you may want to try:
Get the Recipe:
Seafood Ceviche Recipe
Ingredients
- 1 pound bay shrimp, rinsed
- 1 pound tilapia or cod, baked and shredded
- ½ pound bay scallops, cooked
- ¼ tsp. cayenne pepper, optional
- Salt and pepper
- ¼ cup lime juice
- 1 cup corn kernels, about 3-4 cobs, blanched or canned corn
- 2 roma tomatoes, chopped
- ½ cup cilantro, finely chopped
- 2 jalapeños, one finely chopped, one finely sliced
- ¼ cup black olives, chopped
- ¼ cup olive oil
- 3-4 lime, for garnish
Equipment
- 12 ½ pint canning jars 9 ounce
Instructions
- Place the three types of seafood in a large mixing bowl.
- Season with salt and pepper and cayenne pepper; add the lime juice and mix well.
- Add the corn, tomatoes, cilantro, chopped jalapeños and black olives, gently mixing together.
- Finish by drizzling olive oil on the mixture, then cover and refrigerate.
- Serve in small dishes or half-pint canning jars. Garnish with lime and the jalapeño slices.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
has anyone tried canning ceviche?
yes quick question can we use octopus or calamari I bought octopus crab and shrimp and thought that I would try that is a combination what do you think
You can use any kind of seafood. I’ve not made it with octopus or calamari though.
I love Ceviche. My mistake is allowing the lime juice to marinate to long b4 serving. What is the minimum/maximum times? Can I use calamari? Is there different times of marinating per seafood?
I’ve never tried calamari. Was it good?
Looks good! Cooking mistaks…..how much time do you have? Just kidding…gosh, I know there have been plenty, but nothing is coming to mind at the moment. I am not one for “experimenting” with my own recipes because I’m always afraid of wasting food if it totally fails.
Looks yummy! Is the shrimp cooked as well or just “cooked” by the lime juice? Can’t wait to make!