Seafood Ceviche Recipe
Seafood ceviche with fresh lime and cilantro is a bright, refreshing appetizer. Featuring bay shrimp, flaky tilapia, tender scallops, sweet corn, juicy tomatoes, and a zesty citrus dressing, it's a no-cook crowd-pleaser. Makes about 10 1/2 pint servings
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.
Nutrition Facts
Calories: 146kcal, Carbohydrates: 9g, Protein: 22g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 103mg, Sodium: 701mg, Potassium: 474mg, Fiber: 2g, Sugar: 2g, Vitamin A: 509IU, Vitamin C: 13mg, Calcium: 59mg, Iron: 1mg