Snapper and Shrimp Ceviche Classico Recipe

Ceviche is one of my favorite types of food. It makes for a great party appetizer, dinner addition, or high protein lunch. Ceviches are notoriously easy to make and normally take one day to marinade. This ceviche recipe combines fish and shrimp with lime, onion, avocado, cilantro and chiles to create a delicious seafood concoction. Although this may not be the most traditional recipe, I think it’s about as close as you’ll come to classic ceviche in your kitchen.

Snapper and Shrimp Ceviche Classico

Classico Ceviche Recipe | Not My Mama's Recipes

Ceviche Classico Recipe

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Snapper and Shrimp Ceviche Classico Recipe
Classic ceviche recipe with snapper, shrimp, and vegetables.
Classico Ceviche Recipe | Not My Mama's Recipes
Course Appetizer
Cuisine Hispanic
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Appetizer
Cuisine Hispanic
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Classico Ceviche Recipe | Not My Mama's Recipes
Instructions
  1. In a large bowl, combine the fish, lime juice, shrimp and onion. Use enough juice to cover the seafood so it floats freely within the bowl; too little juice will not cook the seafood properly. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain.
  2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and oil. Stir in the fish, shrimp and season with salt, usually about 1/2 teaspoon (use up to 1 teaspoon if preferred). Add the orange juice. Cover and refrigerate.
  3. Before serving, add diced avocado. If the avocado is added before refrigeration, it will brown quickly which is why we add it last.
Recipe Notes

The lime juice's acidity will "cook" the seafood which is why you need to assure there is ample juice in the bowl.

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Article Categories:
Seafood · shrimp · snapper

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