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Restaurants›Herbsaint›Louisiana Shrimp And Fish Ceviche Recipe

Louisiana Shrimp And Fish Ceviche Recipe

Inspired by Herbsaint

Time2h 30m

Serves4

Cucumbers and Pepitas

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Ingredients

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Ceviche Ingredients

1 pound Large shrimp, peeled and deveined

1 pound White fish fillets (e.g., tilapia or snapper), diced

1 cup ReaLime juice

1 medium Red onion, finely chopped

2 medium Tomatoes, diced

1 cup Cilantro, chopped

1 large Cucumber, diced

1 medium Jalapeño, finely chopped (seeds removed for less heat)

1 to taste Celtic sea salt

1 cup Pepitas (pumpkin seeds), toasted

Method

Preparation Directions

1

Marinate the Seafood

In a large bowl, combine the shrimp and diced fish with lime juice. Ensure that the seafood is fully submerged in the lime juice. Cover and refrigerate for about 2 hours or until the shrimp turn pink and the fish is opaque.

2

Prepare the Vegetables

While the seafood is marinating, chop the red onion, tomatoes, cilantro, cucumber, and jalapeño. Set aside.

3

Combine Ingredients

Once the seafood is ready, drain excess lime juice (if desired). Add the chopped vegetables and cilantro to the bowl with the marinated seafood. Season with salt to taste and mix gently to combine.

4

Serve

Spoon the ceviche into serving bowls and top with toasted pepitas for added crunch. Serve chilled.