Year ‘Round Ceviche

Year 'Round Ceviche

Year ‘Round Ceviche

Year ‘Round Ceviche

How many of you LOVE ceviche but are hesitant to actually delve in and make a heavenly batch of this tasty goodness???  I may be going against the grain of some of you ceviche experts but I am here to say this is nothing but GOOD!!!!!!  I want to give you a recipe that is fearless and delicious.  Several years ago, I invested in a vacuum sealer not realizing how much it would pay off.  We live on the Mississippi Coast and having two son’s and a husband that love to fish, I am sometimes overwhelmed with fresh fish.  I started vacuum sealing and freezing fresh fish.  I realized that a frozen fresh catch can taste like its fresh out of the water.  Having said all of this…  I am using a vacuumed sealed cod from my local grocery store,,, Product of the USA…. Make sure you are not buying imported seafood.  My shrimp and scallops are a product of USA and flash frozen at my local seafood market.  These products are available to me year round so I can make a tasty batch of this summertime treat any time I want.  I hope you find this to be a refreshing recipe!!!


Aprox 20 Medium shrimp, peeled and sliced in half

12 -15 sea scallops, quartered

3 fillets of wild caught cod, or other firm white fish, i.e. redfish – cubed

*if using the frozen seafood, just lay them out in a single layer on a baking sheet and let them thaw in the fridge.


Juice of one large naval orange ( Mine was VERY juicy…  If yours isn’t juicy, you may want to use two).

Juice of 10 Limes *note*  as sometimes limes can be “dry” If this is the case, Nuke them for 15 seconds per 2 limes.  This helps get the juices flowing.

Juice of  8 large lemons

2 TBS organic Apple Cider Vinegar..  I use Braggs with mother.


I med. purple onion, small diced

2 chili peppers, seeded, veined, and chopped small

1 whole pod of garlic, chopped

3 green onions, chopped

15 – 20 grape tomatoes, 1/8th’d

1/2 cup chopped fresh cilantro, plus more for garnish


1 tsp. kosher salt, plus another hefty pinch

1 tsp. coarse ground black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. chili powder


Lemon or lime

1 avocado, sliced AND diced

Sea salt


Corn tortilla chips


In a large non reactive bowl ( I use stainless steel), Mix all seafood, juices, veggies, and seasonings.  Mix well and make sure there is enough liquid in the bowl to cover all of the seafood.  If it isn’t covered, you’ll get uncooked seafood so if this is the case add some more citrus of your choice.  Mix well and cover with plastic wrap.  Refrigerate and stir every hour for about 4 hours.  The citrus will “cook” the seafood.  When ready to serve, wet the rim of a glass with the lemon or lime and dip the rim in the sea salt. I just pour some salt on a plate and twist the glass around in the salt until well coated.  Fill the glass with some ceviche, top with a bit of diced avocado and fresh chopped cilantro,  garnish with lime/ lemon/avocado wedges.  Serve along side with some tortilla chips and a cold glass of chardonnay and you are good to go!!!


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