THE RECIPE JOURNAL · Appetizer
Eric and Debi Present: Seafood Ceviche
If you’re craving a fresh and zesty dish, this seafood ceviche is the perfect choice. Packed with bright flavors and tender seafood, it’s a simple recipe that brings a taste of the coast right to your table.
FROM THE KITCHEN • Eric and Debi Present: Seafood Ceviche
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the halibut, shrimp, scallops, lemon juice, and grapefruit juice in a glass bowl. Cover it up and pop it in the fridge for at least 6 hours, or until the halibut turns opaque.
02
Step 2
While that’s chilling, combine the bell pepper, jalapeno, onion, olives, ginger, sugar, salt, and tomato paste in another bowl. Stir everything together well so the tomato paste is fully blended in and there are no lumps.
03
Step 3
Once the seafood is ready, drain off the juices and add it to the veggie mixture along with the tomatoes. Give everything a gentle stir to combine all the flavors evenly.
04
Step 4
Let it sit in the fridge for at least 15 minutes before serving to let the flavors meld together beautifully. Enjoy!
Why you’ll love it
This dish is fresh, light, and full of vibrant flavors. The combination of citrus and seafood creates a perfect balance that is both refreshing and satisfying. It’s easy to prepare and makes a great appetizer or light meal.
How to serve
Serve chilled with crispy tortilla chips or on a bed of lettuce. Adding slices of avocado or a sprinkle of fresh cilantro can enhance the presentation and flavor. This ceviche pairs well with a cold white wine or a light beer.
Storage & leftovers
Keep leftovers in an airtight container in the refrigerator. Consume within 24 hours for the best quality and safety, as the seafood continues to cure in the citrus juice and may become overly firm or sour over time.
