Ceviche, oh what a delight! The mere mention of this zesty dish can set taste buds tingling and mouths watering. But it’s not just about the taste; the very word “Ceviche” rolls off the tongue like a playful melody—SEV-EEE-CHAY. It’s a culinary experience and a linguistic joy all in one.

What makes Ceviche truly exceptional is its simplicity and the magic that happens when fresh fish meets citrus juices. Imagine the freshest seafood you can find, bathing in a tangy concoction of lime or lemon juice. Infusing it with a burst of flavor and a subtle hint of tartness. If you’ve ever relished the delicate flavors of sashimi. Consider Ceviche as its vibrant and equally delectable cousin from the sea.

Originating in the coastal regions of Peru, Ceviche has transcended borders and become a global sensation. It’s more than just a dish; it’s a celebration of the ocean’s bounty. While traditionally made with fish, the beauty of Ceviche lies in its versatility. You can choose from an array of seafood options. From tender white fish to succulent shrimp, scallops, lobster, or even the richness of cooked mussels and clams. The possibilities are as vast as the ocean itself.

For those conscientious about sustainability, Ceviche offers an opportunity to engage with your local fishmonger. They can guide you to the freshest, sustainable options available . Ensuring that your culinary adventure is not only delicious but also environmentally responsible.

As you prepare Ceviche, you’re crafting more than just a meal; you’re creating a symphony of flavors that dance on your palate. It’s a summer seafood salsa that embodies the essence of sunshine and sea breeze, a dish that refreshes and invigorates, leaving you craving another bite of its irresistible allure. So, the next time you’re seeking a taste of the sea, remember the word that’s as fun to say as it is to savor—Ceviche!

Ceviche in a glass


Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Course Appetizer, Brunch, Lunch, Salad
Cuisine American, North American
Servings 2
Calories 168 kcal


  • 1/4 lb Scallops (Chopped)
  • 1/2 lb Shrimp (Blanched & Chopped)
  • 1 Lemon Juice (From 1 lemon)
  • 1 Lime Juice (From 1 lime)
  • 1 Orange Juice (From 1 Orange)
  • 1/4 cup Red Onion (Diced)
  • 1 Jalapeño (Small Jalapeño diced.)
  • 1/2 Red Pepper (Diced)
  • 1 Mango (Diced)
  • 1 handful Cilantro (Chopped, can substitute mint or tarragon.)
  • 1 handful Parsley (Chopped)
  • 1 tsp Kosher Salt (Optional)


  • After chopping and dicing all ingredients, mix in bowl together and add juice from fruit.
  • Add kosher salt and herbs.
  • Let ceviche set in fridge, covered for 1/2 hour.
  • Can add a bit more fresh herbs before serving.
  • Option is to serve with pita chips.


Look for seafood that is in season; suggestions to alternate could be, fluke, haddock, cod, raw lobster meat, snapper, and/or bar clams.
It’s the perfect Summer Seafood Salsa!


Calories: 168kcal | Carbohydrates: 10g | Protein: 30g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 196mg | Sodium: 1524mg | Potassium: 578mg | Fiber: 1g | Sugar: 4g | Vitamin A: 462IU | Vitamin C: 38mg | Calcium: 93mg | Iron: 1mg


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