Name: Javi's Really Real Mexican Ceviche
Prep time: 30 min
Total time: 90 min
Yield: 12
Ingredients: 4 pounds shrimp; 1 pound scallops; 6 large limes, juiced; 1 large lemon, juiced; 1 small white onion, chopped; 1 cucumber, peeled and chopped; 1 large tomato, coarsely chopped; 1 jalapeno pepper, chopped; 1 serrano pepper, chopped; 1 bunch cilantro; 1 tablespoon olive oil; 1 tablespoon kosher salt; ground black pepper to taste

Javi's Really Real Mexican Ceviche Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeo pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
Ground black pepper to taste

Directions

Step 1: In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Let the seafood marinate in the citrus juices for a few minutes.

Step 2: Add in the chopped onion, cucumber, tomato, jalapeo, serrano, cilantro, olive oil, salt, and black pepper. Mix everything together gently to combine the flavors.

Step 3: Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the mixture to chill for about 1 hour, or until the shrimp and scallops become opaque.

Step 4: Once the ceviche is ready, serve chilled with tortilla chips or on a bed of lettuce for a refreshing, light meal.

Nutrition Facts

Per serving (1/12th of recipe):

Calories: 204
Total Fat: 3g (4% Daily Value)
Saturated Fat: 1g (3% Daily Value)
Cholesterol: 253mg (84% Daily Value)
Sodium: 859mg (37% Daily Value)
Total Carbohydrate: 11g (4% Daily Value)
Dietary Fiber: 3g (9% Daily Value)
Total Sugars: 2g
Protein: 35g (70% Daily Value)
Vitamin C: 30mg (34% Daily Value)
Calcium: 93mg (7% Daily Value)
Iron: 5mg (29% Daily Value)
Potassium: 534mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Diane Mitchell

03/19/2025 10:59:10 AM

I've made this recipe multiple times and the end result is always delicious. However, following the directions exactly as written can be a struggle as it may not result in cooked fish in 6-8 hours. To improve this, I recommend cutting the fish into small pieces and mixing them in a large bowl. Then, divide the fish into two or three shallow glass dishes and pour lemon and lime juice over the pieces. Allow the fish to sit until it turns pink. Next, add salt, pepper, onion, jalapeno, serrano, cilantro, and olive oil to each dish. Let it marinate until the fish is cooked. Drain excess liquid from each dish and transfer everything back to a large glass bowl (using glass is important as metal can affect the reaction of citrus with fish). Stir in cucumber and tomato, then serve immediately. The final dish always receives great reviews!

Melissa Carter

08/27/2024 07:58:33 AM

Substituted halibut for scallops and included popcorn shrimp for extra portion. The dish turned out just right and was absolutely delightful!

Deborah Moore

08/06/2023 08:35:27 PM

This is not your typical Mexican cuisine... This is authentically, incredibly real Mexican food.

Jessica Williams

01/27/2024 09:51:23 AM

This recipe was fantastic! I decided to make a quarter of the original amount because ceviche tastes best on the day it's made. I chopped the shrimp into small pieces and they turned a beautiful pink color. I believe that poaching the shrimp would change the dish too much, as ceviche should be prepared using the traditional method.