Cod and Shrimp Ceviche

Cod and Shrimp Ceviche

Get ready for some onion breath! I normally hate raw red onions, but I’m totes ok with it in ceviche. I decided to make ceviche because it’s low on oil and pretty darn healthy. It’s high in protein and omega-3 from the fish. Especially with the start of the new year, everyone is trying to eat healthier and lose some weight. I figured it would suit our 2015 resolutions to try to at least get us eating better in the first month of the year.


Any fresh white ocean fish will work in this recipe. I make the ceviche the same night I buy the fish. Just a reminder, ceviche fish is “cooked” in the citrus juices and not actually cooked with heat, therefore make sure it’s fresh fish! I don’t want anyone getting sick!

Cod and Shrimp Ceviche



  • ¾ pound fresh cod (or other white fish), cut into ½ inch pieces
  • ½ cup small shrimp (I just used thawed frozen ones without tails, shells, or heads)
  • 2 limes, juiced
  • ½ orange, juiced
  • 1 lemon, juiced
  • 1 tablespoon of zest from limes, orange, and lemon
  • ½ red onion, finely diced
  • 1 jalapeño, seeds removed and finely sliced
  • 1 tomato, seeded and diced
  • 1 avocado, pitted and diced
  • 1 clove garlic, minced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • Fleur de sel (finishing salt) – optional
  • Extra lemon wedges – optional



  1. Place fish and shrimp in a large zip-lock bag with all the zest and juices. Place bag in refrigerator to marinate contents for at least 3 hours (maximum up to 6 hours). Rotate bag to ensure fish is evenly marinated at least 2-3 times.
  2. Drain the liquid from the fish.
  3. Gently mix all ingredients together in a large bowl. Cover and return to refrigerator for an additional 30 minutes.
  4. Optional: sprinkle some fleur de sel right before serving and serve with a side of lemon wedges.

It’s really not all that hard to make a good ceviche. You just need to be patient enough to make sure the fish is marinated well and the fish soaks up all the flavors. Some serving suggestions include served with tortilla chips or wrapped inside a tortilla as a taco. Ceviche is best consumed 24 hours after it’s been put together. So try not to make too much at once.


Feel free to change up the seafood in this recipe. You can try this out with octopus and different types of fish. You can also make this by adding some diced cucumbers or with corn if you wish. The possibilities are endless!

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