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Ceviche Recipe

Preparation 30 mins 2017-03-28T00:30:00+00:00
Cook Time 6 hours 2017-03-28T06:00:00+00:00
Serves Serves 4 to 6     adjust servings


  • 2 lb seafood (shrimp, bay scallops, catfish or other firm-fleshed white fish, etc), cleaned and chopped into small pieces.
  • 1 large red grapefruit, zested and juiced
  • 4-6 limes, zested and juiced
  • 1/2 red onion, diced
  • 1 ripe tomato, seeded and diced
  • 1 ripe avocado, pitted and diced
  • 1 jalapeño pepper, seeded and diced
  • 3 garlic cloves, thinly sliced
  • 1 handful cilantro leaves, chopped
  • Sea salt, to taste


  1. Place the citrus zest and juice in a gallon-sized zip top bag or a large glass bowl.
  2. Add the seafood to the juice, zip the bag to remove most of the air, and place in the fridge.
  3. Wait. Seriously, you need to wait at LEAST 4 hours, preferably 6+ for the citrus to do it’s magic. You can turn the bag every hour or two to insure even “cooking”.
  4. Combine all the veg into another bowl and add a few pinches of salt.
  5. After the seafood has completed its “cooking”, pour it all (juice too!!) into the bowl with the veg and stir. For best flavor, let this tasty union co-mingle for another 30 minutes or so before eating…if you can wait that long!