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An individual serving of ceviche with a plantain toston stuck on the back sits behind a bowl of lemons and limes and a larger bowl of ceviche.
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5 from 1 vote

Pescado y Camarones Ceviche, Grouper and Shrimp Ceviche

Bright and zesty, Ceviche de Pescado, Camarones y Jaibas blends grouper, shrimp, and crab in citrus for the perfect appetizer or light meal.
Prep Time10 minutes
Cook Time1 day
0 minutes
Total Time1 day 10 minutes
Course: Antojitos, fish and seafood, Salad, side dishes
Cuisine: Caribbean, latin, Mexican, Puerto Rican
Cooking Technique: curing, knife skills, marinating
Servings: 8 servings
Calories: 197kcal
Author: Zoé Forestier

Equipment

Ingredients

  • 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: 4oz | Calories: 197kcal | Carbohydrates: 7g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 357mg | Potassium: 547mg | Fiber: 2g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 1mg
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