Shrimp with Salmon Ceviche will be your go-to summer appetizer. Full of fresh veggies, and bursts of flavors. The best homemade ceviche ready quickly.
After a trip to Mexico trying every restaurants style of ceviche, I now consider myself somewhat of an expert to what tastes great and what doesn't. Living in Colorado, it can be expensive and difficult to find really fresh fish. I played with the flavors for a few weeks and I cannot stop snacking on this combo. The ingredients can be inexpensive and are easy to find.
This post is in partnership with NatureSweet. All opinions are my own.
Why Make This Ceviche.
It is easy! It marinates for an hour otherwise it only takes about 6 minutes to whip up.
This recipe is allergy friendly. It is gluten free, dairy free and can be made keto friendly.
You don't need to spend a wad of cash on hard to find sushi grade fish. You can use what you have in the freezer or get it fresh from your local market. If you live on the coast and have access to fresh caught fish, this recipe is still for you! You can customize the fish.
What is ceviche? It is an appetizer with a cooking method of raw fish marinated for a few hours or overnight. The marinating process is a method to "cook" the fish. To speed things up, we will be lightly cooking our salmon and shrimp.
Ingredients For Shrimp With Salmon Ceviche.
Red onion. To offer a nice bite and flavor.
Fresh limes. You will need 6 to 8 limes equal to 1 cup.
Shrimp. Frozen or fresh, raw or cooked.
Salmon. Raw filet. You will discard the skin after you briefly cook it.
Tomatoes. Cherry tomatoes.
Cucumbers. If you are keeping this keto or carb friendly, you will want cucumbers to be sliced as the "chips"
Radish. To offer an extra crunch and vibrancy to the dish.
Avocado. This really gives the dish a creamy filling texture. You don't want to skip this!
How To Make Shrimp With Salmon Ceviche.
Step one. You will lightly cook your thawed or fresh salmon filet and shrimp in the skillet with a sprinkle of salt and pepper. Since we aren't using sushi grade salmon or shrimp we want to lightly cook both. Cook in 1/2 tbsp of olive oil for 3-4 minutes each side. Discard the skin and tails. Chop into small bits and marinate in the cup of lime juice.
Step two. Chop up the onion, jalapeño, cilantro, radish, and tomatoes into equal small bits. Slice the cucumber into chips if using for your main vehicle to serve this ceviche. Set aside until the fish is finished marinating and "cooking" in the lime juice in the fridge
Step three. Once fish has finished marinating in the lime juice in the refrigerator, toss in all the chopped veggies and gently mix together everything to make sure it is evenly coated. Add the salt, pepper and olive oil. Chop avocado last and gently toss in right before serving.
Serve on cucumber chips or on tostadas or with tortilla chips to dip and scoop in.
Tips and Tricks.
Use the best quality of fish you can find, but no need to spend a fortune. Frozen fish will work great.
Be sure to discard tails and salmon skin prior to marinating and serving!
Add the avocado in last.
YES! You can skip the shrimp in this recipe and just double the salmon using 2 single serve 4 oz filets
No. You can sub any white fish you enjoy or double up on the shrimp. Use 1 pound of shrimp vs 1/2 cup.
Yes, but i highly recommend using mostly limes if you can to get the perfect flavor.
Add hot sauce to the mix or double on the jalapeños to add a little more bite to your dish. The jalapeños are very subtle in this recipe so if you DON'T like heat you will be fine with the original recipe.
Shrimp With Salmon Ceviche
Ingredients
- 4 oz raw salmon about 1/4 pound ***
- ½ lb raw shrimp about 1 cup
- 1 cup fresh lime juice
- ½ cup red onion
- 3 tbsp chopped jalapeno
- 1 cup NatureSweet Cherub Tomaotes
- ¼ cup chopped radish
- ¼ cup chopped cilantro
- 1 tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 1 cup cubed avocado about 1 large avocado
- 1 sliced cucumer for serving
Instructions
- Step one. You will lightly cook your thawed or fresh salmon filet and shrimp in the skillet with a sprinkle of salt and pepper. Since we aren't using sushi grade salmon or shrimp we want to lightly cook both. Cook in 1/2 tbsp of olive oil for 3-4 minutes each side. Discard the skin and tails. Chop into small bits and marinate in the cup of lime juice.
- Step two. Chop up the onion, jalapeño, cilantro, radish, and tomatoes into equal small bits. Slice the cucumber into chips if using for your main vehicle to serve this ceviche. Set aside until the fish is finished marinating and "cooking" in the lime juice in the fridge
- Step three. Once fish has finished marinating in the lime juice in the refrigerator, toss in all the chopped veggies and gently mix together everything to make sure it is evenly coated. Add the salt, pepper and olive oil. Chop avocado last and gently toss in right before serving.
Krista Powell
Love the salmon addition. Making it tomorrow have the fish thawing now..
Bailey
Hi hope you enjoyed the dish!
Janette
So good! Makes me feel like I'm on a beach in Mexico enjoying fresh ceviche!
Jenn
Will this be good without the onion? My husband can't do much onion.
Bailey
Yes, you can cut some or all of the onion out. I can be sensitive to raw onion myself!