This Shrimp Ceviche Recipe brings together three types of fresh seafood and lets citrus juice do most of the work. Shrimp, scallops and sea bass are cut into thin, even pieces, coated thoroughly in freshly squeezed lemon and lime juice, then chilled for two hours until the flesh turns opaque and firms up. There is no cooking involved, which means the quality of the seafood matters more than usual. Once the seafood is ready, a short rest with red onion, chilli and olive oil adds just enough sharpness and heat before the dish goes to the table.
About the Recipe
The recipe uses three different seafood items together, each cut to a similar size so they cure evenly in the citrus juice. Scallops are sliced horizontally into two or three pieces, shrimp are peeled and deveined, and sea bass fillets are cut in thin slices across the grain. Rolling the lemon and lime firmly on the counter before cutting helps extract more juice. The seafood needs a full two hours in the fridge, but should not sit longer or it becomes too soft. The onion, chilli and olive oil go in only after the seafood is transferred out of the marinade.
Why You Will Love This Recipe
The biggest appeal here is that there is no stove involved at all. Once the seafood is prepped and coated in citrus juice, the fridge handles everything. The two-hour window is enough time to firm the flesh without overcooking it, which is a balance that is genuinely difficult to achieve with direct heat. The combination of scallop, shrimp and sea bass also means each spoonful has a slightly different texture. The finishing step of adding olive oil, onion and chilli at room temperature just before plating keeps the flavours distinct rather than muddled together.
Cooking Tips
The most common beginner mistake is leaving the seafood in the citrus juice for too long. Two hours is the maximum. Beyond that, the texture turns mushy and the flavour goes flat. Use a nonmetallic bowl for the marinade, as metal can react with the acid and affect the taste. Cut all three seafood items to a similar thickness so they firm up at the same rate. Do not add the onion and chilli while the seafood is still marinating, as they will overpower the delicate flavour of the fish.
Top Tips
- Keep the chilling time to exactly two hours. Even thirty minutes over can make the seafood noticeably soft.
- Roll the lemon and lime firmly on the counter before cutting to get the most juice from each fruit.
- Use a slotted spoon to transfer the seafood so excess citrus liquid is left behind before adding the olive oil and onion.
- Cut the sea bass across the grain rather than along it so the slices hold together when stirred.
- Seed the red chilli before chopping to keep the heat level manageable, especially if serving to guests unfamiliar with the dish.
- Serve immediately after the five-minute rest at room temperature. This dish does not hold well once plated.
Serving and Storing Suggestions
Spoon the ceviche onto individual plates with salad greens and lemon wedges alongside. Freshly cracked black pepper at the table works better than adding it during prep. This dish must be served immediately after the final rest period. It does not store well once assembled, as the onion softens and the seafood continues to break down in the residual acid. If you need to prepare ahead, keep the marinated seafood in the fridge and add the onion, chilli and olive oil only just before serving.
Similar Recipes
- Shrimp Salad with Creamy Dressing
- Grilled Shrimp and Rice Noodle Salad
- Pineapple Seafood Soup
- Sweet Chilli Crab Cakes
Nutrient Benefits
Shrimp, scallops and sea bass are all lean sources of protein. Sea bass and scallops also provide useful amounts of phosphorus and selenium. Olive oil contributes unsaturated fats. Lemon and lime juice supply vitamin C. Because the seafood is not cooked with heat, there is minimal fat added beyond the three tablespoons of olive oil used for finishing, which keeps the overall calorie count relatively modest for a seafood dish of this portion size.
Shrimp Ceviche
Ingredients
- 8 Fresh Scallops
- 16 , large Shrimp in Shells
- 2 , about 150 gms each, skinned Sea Bass Fillets
- 1 , large Lemon
- 1 , thinly sliced Red Onion
- 1 Lime
- 1/2 , seeded and finely chopped Red Chilli
- 3 tblsp Extra Virgin Olive Oil
- Salad Greens
- Lemon Wedges
- Pepper
Instructions
- If the scallops are in shells, use a small knife to pry the shells open, then rinse under cold running water.
- Cut the scallops and coral free from the shells.
- Slice the flesh into 2 to 3 horizontal slices each.
- Place in a nonmetallic bowl with the corals.
- Remove the heads and peel the shrimp.
- Using a small sharp knife, devein them and add to the scallops.
- Cut the sea bass fillet into thin slices across the grain and add to the bowl of seafood.
- Firmly roll the lemon and lime backward and forward on a counter to help release the juice.
- Cut the lemon in half and squeeze the juice over the fish.
- Repeat with the lime.
- Gently stir to coat the seafood well in the citrus juices, then cover with the plastic wrap, and chill in the fridge for 2 hours or until the seafood becomes opaque, but do not let stand for longer otherwise the seafood will be too soft.
- Using a slotted spoon, transfer the seafood to another bowl.
- Add the onion, chilli and olive oil.
- Stir gently.
- Set aside at room temperature for about 5 minutes.
- Spoon the seafood onto individual serving plates.
- Serve immediately with salad greens, lemon wedges and black pepper.
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Frequently Asked Questions
Does the citrus juice fully cook the seafood or is it still raw?
The acid in the lemon and lime juice changes the texture and appearance of the seafood so that it looks and feels cooked, turning opaque and firming up. However, it is not the same as applying heat. The seafood is not exposed to high temperatures at any point, so it is important to use very fresh seafood from a reliable source. If you are concerned about food safety, speak to your fishmonger about suitability for this preparation.
Can I use only shrimp and skip the scallops and sea bass?
You can, though the dish is designed around three different textures working together. If you use only shrimp, reduce the total marinating time slightly and check for opacity at the 90-minute mark, as smaller or thinner pieces may firm up faster than a mixed batch of seafood.
What does rolling the lemon and lime on the counter actually do?
Pressing and rolling the fruit firmly on a hard surface before cutting loosens the internal membranes and makes it easier to squeeze out more juice. It is a practical step rather than a decorative one, and it makes a noticeable difference when the fruit is not very ripe.
Why does the recipe say to use a nonmetallic bowl?
Acidic ingredients like lemon and lime juice can react with certain metals, particularly aluminium and low-grade stainless steel. This can affect both the flavour of the seafood and the appearance of the marinade. A glass, ceramic or food-grade plastic bowl avoids this problem entirely.
Can I prepare any part of this recipe in advance?
You can peel and devein the shrimp, slice the scallops and sea bass, and squeeze the citrus juice a short time ahead. However, once the seafood goes into the juice, the two-hour clock starts and the dish needs to be served soon after. Do not add the onion, chilli and olive oil until you are ready to plate, as these will continue to affect the texture and flavour if left to sit.
