Seafood Ceviche Recipe

Name: Nobu - Caesars New Orleans Seafood Ceviche Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz firm white fish (sea bass, halibut, or snapper), sushi/sashimi-grade, trimmed and cut into 1/2-inch dice; 6 oz raw shrimp, peeled, deveined, tails removed, cut into 1/2-inch pieces; 4 oz scallops, small, cleaned and cut into 1/2-inch pieces; 1 cup fresh lime juice (about 6–8 limes), strained; 2 tbsp fresh lemon juice (about 1 lemon), strained; 2 tbsp orange juice (fresh preferred), strained; 1 tsp sea salt; 1 tsp granulated sugar; 1 small red onion, very thinly sliced (soaked briefly in cold water to soften bite); 1 cup roma tomato, seeds removed, finely diced; 1 cup cucumber, peeled if desired, seeded and small-diced; 1 cup fresh cilantro leaves, chopped; 1 whole jalapeño, seeds removed for mild or left in for heat, finely minced; 1 clove garlic, minced; 1 tsp extra-virgin olive oil (optional, for richness); 1 tsp ground black pepper; 1 whole avocado, diced (optional for serving); 12 pieces tortilla chips or tostadas, for serving

Inspired by Nobu - Caesars New Orleans

Time45m

Serves4

Make Seafood Ceviche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

12 oz firm white fish (sea bass, halibut, or snapper), sushi/sashimi-grade, trimmed and cut into 1/2-inch dice

6 oz raw shrimp, peeled, deveined, tails removed, cut into 1/2-inch pieces

4 oz scallops, small, cleaned and cut into 1/2-inch pieces

Citrus Marinade

1 cup fresh lime juice (about 6–8 limes), strained

2 tbsp fresh lemon juice (about 1 lemon), strained

2 tbsp orange juice (fresh preferred), strained

1 tsp sea salt

1 tsp granulated sugar

Vegetables & Aromatics

1 small red onion, very thinly sliced (soaked briefly in cold water to soften bite)

1 cup roma tomato, seeds removed, finely diced

1 cup cucumber, peeled if desired, seeded and small-diced

1 cup fresh cilantro leaves, chopped

1 whole jalapeño, seeds removed for mild or left in for heat, finely minced

1 clove Garlic, minced

Finishing & Serving

1 tsp extra-virgin olive oil (optional, for richness)

1 tsp ground black pepper

1 whole avocado, diced (optional for serving)

12 pieces tortilla chips or tostadas, for serving

Method

Seafood Preparation

Trim and dice

Pat the fish, shrimp, and scallops dry with paper towels. Trim away any connective tissue. Cut each protein into uniform 1/2-inch dice so they cure evenly.

Citrus Marinade

Combine the strained lime juice, lemon juice, and orange juice in a nonreactive (glass or stainless steel) bowl. Stir in the salt and sugar until dissolved. Taste and adjust salt or a little more lime if you want brighter acidity.

Place the diced seafood into the citrus marinade, making sure all pieces are submerged. Press with a plate or plastic wrap to keep seafood under the liquid.

Refrigerate and allow the seafood to 'cook' in the citrus for 20–30 minutes, tossing gently once at 10–15 minutes. Check for doneness: fish should appear opaque all the way through, shrimp and scallops should be opaque and firm. If pieces are larger than 1/2 inch, extend marinating time up to 45 minutes, checking frequently to avoid over‑firming.

Vegetables & Aromatics

While seafood marinates, prepare the vegetables: very thinly slice the red onion and place in cold water for 5–10 minutes, then drain and pat dry to reduce sharpness.

Seed and finely dice the tomato and cucumber. Mince the jalapeño (remove seeds for less heat) and the garlic. Chop the cilantro and set aside.

After the seafood has cured and is opaque, remove it from the refrigerator and drain off about half of the marinade (reserve the rest to adjust seasoning later). Return seafood to a clean bowl.

Add the drained red onion, diced tomato, cucumber, jalapeño, garlic, and cilantro to the seafood. Gently fold everything together so the pieces remain intact and are evenly mixed.

Finish & Serve

Season the combined ceviche with ground black pepper and taste. If needed, add up to 2 tablespoons of the reserved marinade for more acidity, or a pinch more salt. Stir in the optional 1 teaspoon extra-virgin olive oil for a touch of richness.

If using avocado, gently fold in diced avocado just before serving to avoid browning.

Chill briefly (10 minutes) if you prefer colder ceviche, or serve immediately. Spoon onto chilled plates or into a shallow bowl and serve with tortilla chips or tostadas.

Leftovers: keep refrigerated in an airtight container up to 24 hours. Note: texture will continue to firm as it sits; for best texture, consume within the first day.