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Ceviche is a bright and flavorful dish that makes a show stopper appetizer or topping for a salad. Ceviche can be made from shrimp, firm fish or other forms of seafood. It’s healthy and delicious.


Last week we traveled to Florida for a week of rest and relaxation with a dash of friends and family. We had the most amazing time. I envy the fresh ingredients that Floridians have access to year around.

Once home, I was craving the fresh seafood that we had at several of our meals. My husband had worked all day, and I thought a nice relaxing evening with some great appetizers was just the ticket and fresh Ceviche was going to be the main attraction. Not only is it delicious, but it’s healthy too!

John and I love Ceviche. Sometimes I’ll whip up a batch on a warm summer day, and we’ll call that lunch or dinner. Whenever we serve it to friends, they just love it. It looks a lot fancier than what it is.

There are a lot of recipes for Ceviche. One thing that they have in common, is that you use raw seafood which is actually cooked by using a citrus acid. This freaks some people out, but they don’t ever question how delicious it is.

You can use all fish, shrimp, scallops, or even calamari. Make sure you use ingredients that are of a firm consistency. This will prevent your Ceviche from turning mushy before you serve it. You can also adjust the amount you make very easily. My recipe makes quite a bit.


Author: Hostess At Heart
Ceviche is a bright and flavorful dish that makes a show stopper appetizer or topping for a salad. It's healthy and tastes fresh, and delicious!
No ratings yet
Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Salad
Cuisine American
Keyword: Ceviche
Servings: 24


  • 1 to 2 pounds of raw seafood cubed into 1 inch pieces*
  • 1 cup fresh lime juice
  • 1 large avocado diced
  • 1/2 cup red onion minced
  • 1 cup tomato seeded and diced
  • 1/3 cup fresh cilantro chopped
  • 1 jalapeno minced
  • 1/2 teaspoon garlic minced
  • 1/8 teaspoon cayenne or a couple dashes of your favorite hot sauce optional
  • Salt to taste.


  • Place cubed seafood into a large bowl and cover with fresh lime. Refrigerate for 30 minutes while you chop up your remaining ingredients.
  • Remove the seafood from the refrigerator. Do NOT drain the lime juice. Add the remaining ingredients and salt to taste.
  • Serve with tortilla chips.


*I use tilapia and large shrimp. You could use scallops, mahi mahi, calamari, or a combination of all. You want firmer seafood so it doesn’t get mushy. Also you can just combine everything together at once but allow it to sit for 1 to 2 hours.


Serving: 24gCalories: 37kcalCarbohydrates: 2gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 9mgSodium: 11mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 90IUVitamin C: 6mgCalcium: 6mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

For another great seafood appetizer, take a look at my Scallops with Pineapple Salsa.

Recipe Rating

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Salty Sweet Life

Friday 20th of June 2014

This looks marvelous! I'm so glad to hear that you had a great time on your vacation! How'd you like those palazzo pants? I ended up buying a pair and now I'm hooked! I like that you used tilapia for this ceviche. I'm always challenged to figure out what can be done with it, because it's short on flavor--but ceviche sounds like the perfect vehicle for it!


Saturday 21st of June 2014

I agree about the tilapia. It's perfect taking on all of these marinating flavors, but isn't something that I serve as a stand alone. I haven't had the opportunity to wear my palazzo's yet. Still not sure if Nebraska is ready for them. : )


Wednesday 18th of June 2014

It looks delicious and beautiful!


Wednesday 18th of June 2014

Thank you! My husband will eat this as a meal, and it always goes over when entertaining.

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