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Prep Time45 minutes
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Cook Time15 minutes
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Serv SizeYield 4-6 servings
Refreshing Ceviche, made with salmon, tilapia, shrimp, red onion, cilantro, tangy citrus, creamy avocado, zesty pepperoncinis, and served with crispy, golden-brown chips.
Ingredients
Directions
This delicious and refreshing ceviche recipe is a copycat version insprired by GuadalaHARRY's Bar and Grill, a favorite of mine and my husband. The seafood cooks in the citrus juice in about 30-45 minutes. The salmon will turn opaque fastest, while the shrimp and tilapia take a bit longer. As the citric acid works its magic, the seafood firms up perfectly.
Peel, devein, and remove the tails from the shrimp. If there’s any skin on the fish, remove that as well. Carefully dice the fish and shrimp into 1-inch pieces and place them in a large non-reactive glass or stainless-steel bowl. Add 1 cup of fresh lime juice and 1/2 cup of lemon juice. Salt to taste. Let the shrimp and fish marinate/soak for 30-45 minutes or until they are firm and opaque. Keep them covered in the refrigerator during this time.
While the seafood is in the fridge, cut the tortillas into triangles, fry them in vegetable or canola oil, then let them drain and cool. Add salt to taste.
Dice 1/2 of a red onion and stem and roughly chop 1/3 cup of cilantro. Slice avocados last when ready to serve as they turn brown. Serve with pepperoncinis or pickled peppers.. I prefer to drain some of the liquid before serving, then mix the onion and cilantro with the shrimp and fish.
Assemble ceviche in a large serving bowl with pickled peppers, avocado slices, and serve with plenty of chips and a sprinkle of cilantro. Enjoy!
Conclusion
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