Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche

Ceviche de Pescado y Camarones, Grouper and Shrimp Ceviche, is a citrus-marinated seafood salad, perfect as an appetizer or a light main course.

In this Ceviche de Pescado y Camarones, the fish and shrimp are cured overnight in lemon and lime juice, while cucumber, tomatoes, onions, and herbs add fresh, crisp flavor. This ceviche is perfect for make-ahead family gatherings or as a light meal on hot summer days.

How to Serve Ceviche

Serve ceviche in individual cups or a big bowl. Add a crispy chip to scoop it up! Check out these ideas for serving:

• Tostones: Most restaurants serve ceviche with chips, but in Puerto Rico—and at my house—we love it with tostones: crispy, smashed green plantains fried to perfection.
• Empanadillas: Seafood-stuffed empanadillas are a perfect match. Beef empanadillas work too if you're craving something heartier.
• Bacalaitos: Crispy salted cod fritters bring even more Puerto Rican flavor to the table and stay true to the seafood theme without stealing the spotlight.

Why you'll love this recipe

• Fresh and vibrant: Every bite is packed with bright citrus, crisp veggies, and tender seafood.
• Easy to make: Cut the seafood, marinate overnight, then toss in crispy veggies and fresh herbs right before serving.
• Perfect for gatherings: Make it ahead and let it chill until you’re ready to serve—zero stress, all flavor.
• Customizable: Swap in your favorite fish or seafood depending on what’s fresh or what you love.
• Light but satisfying: It's refreshing enough for hot days but still hearty enough to fill you up.

Ingredient Notes

1. 16/21 Shrimp
2. Grouper Bites or Chunks
3. Onions
4. Garlic
5. Cilantro
6. Olive Oil

7. Lime Juice
8. Lemon Juice
9. Avocado (optional- honestly, I forgot to use it)
10. Plum Tomatoes
11. Red Onion
12. Cucumber

• Grouper: I use grouper chunks or bites for this recipe because the fish was already cleaned and diced, but any white fish will work for this application. I cut the fish further into smaller bite-sized pieces, so it would be scoopable with a chip or a toston.
• Shrimp: 16/21 shrimp (16 to 21 shrimps per pound) are a standard size for this recipe. Because of their size, the chunks of shrimp tend to be meatier.
• Citrus: Lemon, Lime, and zest are the main flavor agents of this recipe and the means of cooking the seafood.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

• White Fish: Snapper (red snapper is classic), halibut, sea bass, mahi-mahi, or corvina all work great. Avoid fattier fish like mackerel or salmon—their high fat content prevents the citrus from curing the fish properly, leading to a mushy texture and strong, fishy flavor.
• Citrus Variations: For a twist, swap some of the lime or lemon juice with sour orange (naranja agria) for a deeper, more traditional flavor. Grapefruit can add a mild, slightly sweet note, but it’s best paired with lime or lemon to keep the acidity high enough to cure the seafood.
• Scallops: Thinly sliced scallops are another great option for ceviche, bringing a delicate, slightly sweet flavor.
• Crab: Crab adds sweetness to this dish. Look for lump crab.
• Vegetables and Fruits: Crisp vegetables and tropical fruits add extra dimension to your ceviche. Try avocado for creaminess, mango or pineapple for a sweet tropical twist (added just before serving), jalapeños or serranos for heat, radishes for a peppery crunch, and corn kernels for a touch of sweetness without making the dish sugary.
• Fresh Herbs: Fresh parsley, basil, chives, or tarragon can switch up the flavor profile nicely. Mint adds a bright, cooling note, much like in a mojito.

How to make Pescado, Camarones, y Jaiba Ceviche

Here are the step-by-step instructions to make this ceviche.

1. Phase 1: Prep the Seafood. Clean the shrimp and cut them into bite-size pieces. For a tutorial on how to clean shrimp, check out my Shrimp and Butternut Squash Bisque recipe.
2. Cut the grouper chunks into smaller pieces. Clean out any bones that might be in the flesh; however, these pieces come pretty clean. Add fish to shrimp bowl.
3. Add diced onions to the fish and shrimp . . .
4. And chopped garlic.

5. Phase 2: Build the marinade. Add lime juice. I am starting with smaller quantities and adjusting later as the recipe develops.
6. Add lemon juice, . . .
7. And Olive oil.
8. We need more liquid, but I still have one more ingredient to add.

9. Phase 2: Building the marinade. Season with cumin, and also add salt and pepper to taste.
10. Adjust your liquids. I increased the lime and lemon juice.
11. There should be enough liquid to cover the seafood. Cover with a lid—I love these bowls because of their tight-fitting lids—and refrigerate overnight or for 24 hours.
12. The shrimp and the fish should look opaque and cured.

13. Phase 3: Assembling the Ceviche. Drain the ceviche. I would say reserve the liquid, but I have not found another recipe in which I could use it. So, until then, discard the liquid.
14. Dice into bite-sized pieces cucumber, tomato, red onions, and cilantro. Option to use avocado in this recipe, it blends well with the rest of the ingredients.
15. Season your salad. Add a dash of paprika for color.
16. Zest a whole lemon and incorporate.

17. Phase 3: Assembling the Ceviche. Zest a whole lime and incorporate.

10. Phase 3: Assembling the Ceviche: Mix and adjust seasoning as needed. Serve with Chips or Tostones.

Expert Tips

• Cut the seafood small enough to easily pick up with a spoon or chip.
• Make the marinade separately so you can adjust the seasoning before adding it to the seafood.
• If mixing everything in one bowl, season lightly at first, then adjust once the seafood has marinated.
• Dice the vegetables small so they’re easy to scoop and their flavors blend better into the ceviche.

Recipe FAQs

More Fish and Seafood Recipes

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📖 Recipe

Pescado y Camarones Ceviche, Grouper and Shrimp Ceviche

Zoé Forestier

Bright and zesty, Ceviche de Pescado, Camarones y Jaibas blends grouper, shrimp, and crab in citrus for the perfect appetizer or light meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 day d

0 minutes mins

Total Time 1 day d 10 minutes mins

Course Antojitos, fish and seafood, Salad, side dishes

Cuisine Caribbean, latin, Mexican, Puerto Rican

Servings 8 servings

Calories 197 kcal

Equipment

• ▢
  Mixing Bowls
• ▢
  Zester
• ▢
  Chef Knife
• ▢
  Colander
• ▢
  Goblet Glasses

Ingredients

  

1x2x3x

• ▢ 1 pound grouper cleaned, skinned, deboned, and diced
• ▢ 1 pound 16/21 shrimp cleaned, deveined, and diced
• ▢ 1 yellow onion peeled, and small diced
• ▢ 2 garlic cloves chopped
• ▢ 2 oz olive oil extra virgin
• ▢ ¼ cup lime juice
• ▢ ½ cup lemon juice
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon paprika
• ▢ 2 plum tomatoes pulp removed and small diced
• ▢ ½ red onion peeled and fine diced
• ▢ ½ cucumber optional to peel, and small diced
• ▢ 1 oz cilantro finely chopped
• ▢ ½ avocado optional, small diced

Instructions

 

• Phase 1: Prep the Seafood. Clean the shrimp and cut them into bite-size pieces. For a tutorial on how to clean shrimp, check out my Shrimp and Butternut Squash Bisque recipe.
• Cut the grouper chunks into smaller pieces. Clean out any bones that might be in the flesh; however, precut pieces come pretty clean. Add fish to the shrimp bowl.
• Add diced onions to the fish and shrimp, and chopped garlic.
• Phase 2: Build the marinade. Add lime juice. I am starting with smaller quantities and adjusting later as the recipe develops.
• Add lemon juice and olive oil. Adjust the liquid if needed. There should be enough liquid to cover the seafood.
• Season with cumin, salt, and pepper to taste. Cover with a lid—I love these bowls because of their tight-fitting lids—and refrigerate overnight or for 24 hours. The shrimp and the fish should look opaque and cured.
• Phase 3: Assembling the Ceviche. Drain the ceviche.
• Dice cucumber, tomato, red onions, and cilantro into bite-sized pieces. Avocado is an option in this recipe; it blends well with the rest of the ingredients.
• Season your salad. Add a dash of paprika for color.
• Zest a whole lemon and lime and incorporate.
• Mix and adjust seasoning as needed. Serve with Chips or Tostones in small bowls or small glass goblets.

Notes

How to Serve Ceviche

Serve ceviche in individual cups or a big bowl. Add a crispy chip to scoop it up! Check out these ideas for serving:

• • Tostones: Most restaurants serve ceviche with chips, but in Puerto Rico—and at my house—we love it with tostones: crispy, smashed green plantains fried to perfection.

• • Empanadillas: Seafood-stuffed empanadillas are a perfect match, but beef empanadillas work well if you're craving something heartier.

• • Bacalaitos: Crispy salted cod fritters bring even more Puerto Rican flavor and stay true to the seafood theme without stealing the spotlight.

 

Top Tip for Grouper, Shrimp, and Crab Ceviche

For best flavor and texture, allow the ceviche to marinate for at least 24 hours before serving.

 

Expert Tips

• Cut the seafood small enough to easily pick up with a spoon or chip.
• Make the marinade separately to adjust the seasoning before adding it to the seafood.
• If mixing everything in one bowl, season lightly, then adjust once the seafood has marinated.
• Dice the vegetables small so they’re easy to scoop and their flavors blend better into the ceviche.

Nutrition

Serving: 4ozCalories: 197kcalCarbohydrates: 7gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 92mgSodium: 357mgPotassium: 547mgFiber: 2gSugar: 2gVitamin A: 715IUVitamin C: 15mgCalcium: 65mgIron: 1mg

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