New recipes

Seafood Medley Ceviche recipe

Seafood Medley Ceviche recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Ceviche

The perfect combination of prawns, crab and crayfish. The seafood medley is marinated in lime juice, tomato ketchup, hot sauce, oil, coriander, red onion, cucumber, water chestnuts and chilli, before being served with diced avocado.

7 people made this

IngredientsServes: 8

  • 225g cooked crayfish tail meat
  • 225g jumbo lump crab meat
  • 225g small cooked peeled prawns
  • 125ml lime juice
  • 125ml tomato ketchup
  • 2 tablespoons hot sauce
  • 2 tablespoons olive oil
  • 5 tablespoons chopped coriander
  • 85g red onion, cut into 5mm dice
  • 135g peeled cucumber, seeded and diced
  • 125g water chestnuts, finely diced
  • 1 Scotch bonnet chilli, seeded and finely chopped or to taste
  • salt to taste
  • 1 large avocado, diced

MethodPrep:35min ›Extra time:1hr chilling › Ready in:1hr35min

  1. Place the crayfish, crab and prawns in a large glass bowl; pick any shells from the meat. Pour in the lime juice and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
  2. In a separate bowl, mix together the tomato ketchup, hot sauce and olive oil. Stir in the coriander, onion, cucumber, water chestnuts and chilli; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.


Jumbo lump crabmeat is available at your local fishmonger. You may need to place a special order for it.

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

by will garcia

I made this dish as an appetizer for my girlfriend's parents and it was an absolute hit. And her dad is Ecuadorian, so he's had his fair share of excellent ceviches and he exclaimed that this was one of the best ones he's ever had. And it was very easy to prepare!-12 Feb 2007


Excellent ceviche recipe - tangy, perfect amount of spice, great citrus kick, and easy to make too. Love all the crunchy fresh veggies too.-21 Jul 2008

    • 1/3 pound each of fresh medium Shrimp, Scallops, and Crab (you can also use diced red snapper, squid cut into rings along with the tentacles).
    • 1/1/2 cups of strained lime juice
    • 2 tomatoes, peeled, seeded,and chopped
    • 1-2 Serrano chiles, seeded and minced
    • 1/4 cup of olive oil
    • 1/2 teaspoon oregano
    • 1/2 teaspoon salt
    • Fresh ground black pepper to taste
    • 1 avocado, diced
    • 1 small onion, chopped
    • 1-2 Tablespoons of chopped cilantro
    1. Toss the seafood with the fresh lime juice, cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times. Add the seasonings, tomato and olive oil, stir well and refrigerate for at least another hour. Remove from the refrigerator and allow enough time for the ceviche to become cool so that the olive oil is not coagulated. Traditional serving method is to toss the onion, avocado and cilantro with the ceviche and serve in a tall glass as a first course. Another presentation is to mound the ceviche on a bed of lettuce and sprinkle the avocado, onion and cilantro on top.

    Ceviche is extremely healthy. Because it uses acidity to cook the fish instead of heat, it ensures that the seafood retains all of its original nutrients and health benefits. And you don’t need to worry about it being “raw” either. The acidity breaks down the fish and slightly cooks it, making it safe to eat—as long as the fish is very fresh and high quality.

    There are hundreds, if not thousands, of different ceviche recipes. For the most part, you’re only limited by your imagination, and Joe’s Stone Crab Miami put their own stamp on this mixed seafood ceviche recipe.

    Truthfully though, there are only a few key ingredients needed for a simple ceviche recipe:

    • An acid such as lime juice or vinegar
    • Fresh seafood
    • Spices (onions, garlic, cilantro, pepper, chile, etc.)

    Then, all you have to do is chop your ingredients into bite-sized pieces, mix it all together, and let it marinate for a few hours before chowing down. The combinations and possibilities are endless, and there is no such thing as the perfect recipe, but we’re partial to Chef Andre’s version!

    As a special treat, we were able to get an exclusive look at this Joe’s Stone Crab recipe. This mixed seafood ceviche recipe is not only easy to make, but it’s the best ceviche recipe that you’ll ever try.

    Out of all of our favorite Joe’s Stone Crab recipes—and there are many—this ceviche stands out for its fresh flavors. It relies on delicious shrimp and scallops mixed with the fresh tang of lemon and lime juice, and the savory taste of pepper and onion. Put all together, this mouthwatering mixed seafood ceviche recipe is ideal for a party or holiday, easily serving ten to twenty people.

    And you won’t find this special recipe on Joe’s Stone Crab menu anymore Chef Andre only prepares it for special occasions like the Chef Showdown and now you can prepare it too!

    Recipe Summary

    • 1 head green-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
    • 4 ears cooked fresh corn, kernels cut from cob
    • 1/2 teaspoon chili powder
    • 3 tablespoons extra-virgin olive oil
    • Sea salt
    • 2 pounds ripe heirloom tomatoes, thinly sliced
    • 3 medium garlic cloves, minced or pressed
    • 1 ripe avocado, sliced
    • 1 lime, cut in wedges
    • 1 1/2 pounds bay scallops, tendons removed
    • 1/4 cup freshly squeezed lime juice
    • 2 tablespoons minced fresh cilantro leaves
    • 1 large jalapeno pepper, seeded and diced
    • 1/2 small red onion, minced
    • Sea salt
    • Ground black pepper

    At least one hour before serving, place the scallops, lime juice, cilantro, jalapeno, red onion, and salt and pepper as desired in a medium bowl. Stir to combine ingredients. Cover and refrigerate for 1 hour or up to 12 hours.

    On a large serving platter, place large lettuce leaves overlapping each other in a circle so the frilly edges extend just beyond the rim of the platter. Using a slotted spoon to leave juices behind, mound ceviche in the center.

    Place corn, chili powder, and 1 1/2 tablespoons of olive oil in bowl mix together and season to taste with salt. Arrange corn in a ring around ceviche so that the corn covers the bottom third of the lettuce leaves. Place tomatoes in an overlapping ring surrounding the corn and covering the middle third of lettuce leaves.

    Distribute pressed garlic over the tomatoes, drizzle remaining oil on them, and season to taste with salt. Place the avocado slices and lime wedges on the top third of the lettuce leaves, around the tomatoes. Serve immediately.

    Ceviche – seafood recipe from Peru

    Ceviche is a delicious seafood recipe that we tasted for the first time in Peru. You can find throughout South America and it is Peru’s national dish. It’s an easy and simple recipe that you can make at home, as long as you can buy fresh fish to make this delicious seafood marinated dish. There are many different variations of this dish, and in this article we share one version of it.

    Ceviche and Peruvian cuisine

    Common in South America, Ceviche it’s thought to be original from Peru. This tasty seafood recipe is essentially fresh fish marinated in lime or lemon juice and salt. Usually, it is served with thinly sliced red onion, sweet potato and corn. The acidity from the lemon/lime juice mixed with the salt cooks the fish. It is important to not leave the fish marinated for too long.

    Peruvian cuisine has ancient roots in its Inca and Pre-Inca cultures. Because of them, food staples like: potatoes, cereals (e.g. quinoa) maize, Alpaca meat, and spices (e.g. chili peppers) became an essential part of the Peruvian food culture. Later on, there was a large influx of Spanish colonizers, Africans, and other European and Asian migrants to the country during the 19th century. They brought with them different flavors that influenced further the Peruvian cuisine. Ceviche, for e.g. is thought to have come as a result of Japanese migrants and their love for seafood, which blended with the existent culture and produced this wonderful dish. Peruvian cuisine is a fusion between all these influences that have for 500 years been brewing together and have fed this Peruvian food boom.

    Apart from these cultural exchanges, Peru has a wide topographical landscape with different micro-climates that in turn produce a wide variety of fruits, vegetables, fish, etc. that feed this foodie’s paradise – from the Pacific coast, to the Amazon, to the Andes. In the words of Copeland Marks, from his book ”The Exotic Kitchens of Peru – You have an extraordinary geographical location, right on the Humboldt Current, where this cold stream of water produces a gigantic amount and variety of fish. Then you have the tropical jungle of the Amazon River, and then the frigid high Andean plateau.”

    Considerations when making it for the first time

    We tried Ceviche, this tasty seafood recipe from Peru, in Lima for the first time, in a local restaurant overlooking the main square – Plaza de Armas. Ceviche is an acidic, salty, spicy and refreshing dish. Because of this, it is important to find the right balance between these 4 flavours. Since the ingredients (fish, chili peppers, lemons) are different everywhere every recipe will differ always a bit. It is important to taste during the whole process of making it, from the beginning, middle and to the end.

    The recipe we share here is a classic version taken from the book “¡Bravazo!: Más de 600 recetas para volver a cocinar en casa” – by the Peruvian chef Gastón Acurio.

    It doesn’t take a long time to make it and is a delicious summer dish. We hope you’ll like it.


    • 1kg of fresh fish (e.g. sea bass, haddock, halibut or pollack), it should be white/slightly pink, and of delicate flavor
    • 1 onion thinly sliced
    • 1 chopped chilli pepper
    • 20-30 lemons
    • Pinch of salt and pepper
    • 1 piece of corn on the cob
    • 4 or more sweet potatoes (depending on the size and how many people will eat)


    1. First, remove the skin from the fish, cut it into 3-centimeter pieces, approximately, salt it and let it rest for 10mins in a bowl. The thinner the pieces, the more quickly they will “cook”.
    2. Then cut 1 small chilli pepper in small slices and add it to the bowl, let it rest for 5 more minutes.
    3. Add half the onion and mix then some pepper and mix it again. Add the juice of 20 to 30 squeezed lemons, depending on the size, mix and leave it covered for 2 minutes. You can put some cling film on top to make sure the fish is well covered in the liquid. Add the rest of the onion and some more chilli and mix.
    4. Serve with some boiled or baked sweet potato and corn.

    Tip: It goes great with nice cold beer or better a glass of delicious Pisco Sour!

    Sign up now for how-to videos, cooking tips, and surprise offers

    The T. Marzetti Company product family includes many retail and foodservice favorites, like Marzetti® salad dressings and dips,
    New York Bakery® frozen breads and Sister Schubert's® homemade rolls. T. Marzetti Company's vision is to bring delicious food to the table, superior service to our customers, and value to our consumers through product innovation and differentiation.

    Copyright © 2018 T. Marzetti Company. All rights reserved.
    Use of this site constitutes acceptance of our Terms of Use and Privacy Policy.

    Chilean Ceviche

    What differentiates the Chilean ceviche from the Peruvian and other versions from countries in Latin America? Let’s see, the size of the pieces of fish: in the Chilean ceviche the fish is cut small, I remember how sometimes my grandmother did it with cubes of 1/2 cm, almost ground. The onion variety, in the Chilean version, is always Spanish or yellow onion. And finally the other ingredients: that are minimal in the Chilean case: bell peppers, if desired, and cilantro. In the Peruvian version, the corn and the sweet potato abound and the onion is the purple variety and chopped in half-moons.

    I am a super fan of all ceviches I’m always happy to try all its variants. Use very fresh fish, and hopefully make friends with your fisherman or fishmonger. I buy mine at the local Farmers Market, at Airline Seafood.

    Quick and Easy Seafood Ceviche Recipe is Perfect for Summer

    Ceviche! That mysterious, complexly simple, most delicious of Latin seafood dishes almost sent Mary Sue Milliken to pack her knives early on Top Chef Masters this week. Yes, Mary Sue Milliken! One half of the Too Hot Tamales. Co-Queen of Southwest flavors… if anyone should know ceviche, it’s Mary Sue Milliken!

    There is something about cooking seafood in citrus juice that defies everything we ever learned about cooking. And yet, somehow, it works. I thought that I would share my favorite ceviche recipe with you just in case you were curious and wanted to give ceviche a try. Don’t let it scare you, I practically live on ceviche during the summers. There is no oven to heat up, no charcoal smoke to perfume your hair… just cool, refreshing seafood on a salty chip that makes my Diet Pepsi with lime taste that much better.

    My favorite ceviche is a combination of the freshest shrimp, bay scallops and calamari you can get your hands on. Toss it with diced southwest ingredients in a citrus marinade and spoon it into martini glasses for a little glitz or serve it in a large bowl surrounded by chips. Stretch your budget as far as you need to by adding more vegetables or tropical fruit.

    If you are new to ceviche and aren’t quite sure you want to go completely “raw,” I’ve included directions on how to briefly poach the seafood before marinating it in citrus juice.

    Seafood Ceviche

    2 quarts salted, boiling water

    2 quarts cold water and enough ice to make a ice bath

    8 oz fresh shrimp, peeled, deveined and chopped into pieces that match the bay scallops

    8 oz fresh calamari rings

    1/2 small jicama, peeled and diced

    1/2 cucumber, peeled, seeded and diced

    2 oranges, segmented and diced

    1/2 cup fresh orange juice

    1 jalapeno, seeded and finely diced

    1/2 red onion finely diced

    2 tablespoons minced cilantro

    1/2 cup tomato juice (optional)

    To poach the shrimp, bring the water to a boil and salt as you would pasta water. Set up an ice bath and have ready.

    Add diced shrimp and bay scallops to boiling water. Boil for two minutes. Add calamari and boil for one more minute. Do not over cook. Drain immediately and shock in the ice bath to stop the cooking.

    Mix together the orange, lime and lemon juices with the diced red onion, jalapeno and minced cilantro. Add the seafood and chill for 20 to 30 minutes.

    If you do not poach the shrimp and would like to go “authentico,” Marinate the seafood for 45 minutes to one hour. Make sure the seafood is freely floating in the citrus marinade.

    Drain off most of the marinade.

    Toss with diced jicama, cucumber and oranges.

    Add the tomato juice if desired.

    Season with salt and pepper to taste, but remember, there was salt in the poaching liquid.

    Spoon into martini glasses or a large bowl and garnish with freshly diced avocado and cilantro.


    • 1 tablespoon Old Bay seasoning
    • 1/4 pound medium shrimp, shelled and deveined
    • 1/2 pound large sea scallops (about 6)
    • 1/4 pound small squid, bodies cut crosswise into 1/2-inch rings, tentacles left whole
    • 1 dozen littleneck clams, scrubbed
    • 1/2 pound skinless red snapper fillet, cut into 1/2-inch pieces
    • 1 tablespoon kosher salt
    • 1 tablespoon finely chopped fresh ginger
    • 1 celery rib, minced
    • 1/2 habanero chile, minced
    • 3/4 cup fresh lime juice (5 limes)
    • 1/4 cup chopped cilantro
    • 1 medium red onion, thinly sliced
    • Freshly ground pepper

    Bring a medium saucepan of water to a boil. Prepare a medium bowl of ice water. Add the Old Bay seasoning and the shrimp and scallops to the boiling water and cook for 1 minute. With a slotted spoon, transfer the shrimp and scallops to the ice water bath. Add the squid to the boiling water and cook for 5 seconds, then transfer to the ice water bath. Add the clams to the saucepan and boil until they open, then transfer them to a separate bowl.

    Remove the clams from their shells. Drain the shrimp, scallops and squid and pat dry. In a large, shallow dish, combine the shrimp, scallops, squid, clams and snapper. Sprinkle with the salt, ginger, celery and habanero and toss. Refrigerate for 30 minutes.

    Add the lime juice, cilantro and onion to the seviche. Season with pepper and toss well. Refrigerate for 2 hours, stirring twice. Spoon the seviche into martini glasses and serve.

    My Mom Was Wrong About the Secret to Ceviche

    The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

    My whole life, my mom told me that the secret to good ceviche is Panamanian corvina. Our summer trips to the isthmus that links the Atlantic and the Pacific were guised as family trips, but they were really ceviche-eating expeditions.

    We ate it back home in Miami, too. A standard appetizer at restaurants around here, it also pops up at family parties, ordered in large heavy-duty foil trays to feed a crowd and served with saltine crackers, the Panamanian way. At the fast-casual ceviche place less than a mile from my house, my order strayed from the flaky white flesh of the corvina into shrimp, octopus, or generic “fish.” No matter how often I ate ceviche, I never ever dared to make it at home. Without the corvina, I figured, why bother?

    The always-evolving ceviche at Lil Deb's Oasis is made with shrimp, snapper, watermelon, and red onion.

    But then, on a Saturday in the midst of my quarantine hunker down, I was hit with a hankering for the acidic fish salad. Ceviche is the rare comfort food that’s both delicious and healthy (well, except that I wanted it paired with french fries, a nostalgic nod to the Panamanian beach resorts we used to visit). Ceviche was all I could think about but corvina I did not have, and a trip to the grocery store wasn’t in the cards.

    Determined to make something work with what I had available, I pulled a bag of large peeled and deveined shrimp from my freezer and set them aside to defrost in a bowl of cold water. After all, I like plenty of ceviche—all ceviche, really. Using frozen shrimp isn’t ideal—in the perfect world, I would shop for a fresh flaky white fish like yellowtail, grouper, fluke, flounder, hogfish, corvina, or fresh Key West shrimp. But I was making do with what I had, and most shrimp from the grocery store would have been frozen at some point anyway, I rationalized.

    What makes a ceviche a ceviche is the way the fish is cooked, or—to be more accurate—the way it isn’t cooked. The fish, or shrimp, is doused in lime juice and left to “cook” in the acid, a process called denaturation. I’d been needlessly weary of trying it at home, but it requires almost no work.

    Photo by Chelsie Craig, Food Styling by Pearl Jones

    I took the tails off the now-thawed shrimp and chopped them into quarters, big enough pieces for meaty bites but small enough that the lime would cook it fairly fast. I put it in a small bowl and squeezed all of the limes I had over top (I used four, but if you don’t have enough to cover the seafood, you can come back every ten minutes or so and give it a stir). Then, I covered the bowl with plastic wrap and left it in the fridge to “cook.”

    When the shrimp had turned from raw and grey to cooked and pink (this took about 45 minutes, but I recommend you check early), I mixed in red onion and a spicy pepper fresh from my backyard garden (a jalapeño would work just fine), both chopped small, and cilantro, left chunky and leafy.

    My plan was to keep it simple, the way it’s prepared in Panama, but then I went kind of rogue and added a few chopped hearts of palm from a can I found in my pantry to bulk it up a bit. Peruvians eat ceviche with corn and sweet potato on the side, and I’ve seen tomato, avocado, and mango mixed in before, so I thought I could take some liberties—and you can too. Toss it together and give it a gentle stir and then add salt to taste. I served it in a fancy cocktail coup, because I’m trying to find ways to entertain myself in isolation, but any bowl will do. Be sure you keep the juices in there—getting the lime and fish in each bite is essential.

    Suffice it to say, the ceviche did not suffer without the Panamanian corvina as the key ingredient—the impromptu frozen shrimp worked out great. (If you’re going to do the same, be sure to go for the best quality and biggest shrimp that you can find, and chop it uniformly so that it cooks evenly.) I went all in and served it with french fries, but the most typical accompaniment in Panama are some good old, reliable saltine crackers. It’s also great with plantain chips—their long thin shape is a perfect vehicle for scooping fish and juice. To turn it into a main, serve it over coconut rice or a bed of greens, even wrap it up in a burrito.

    Once you’ve got seafood cooked in lime juice, you’ve got a ceviche. Make it your own from there—despite what my mom would tell you, there’s really no secret.

    Patricia Azze is a freelance writer and social media strategist in Miami.


    1 lb. super fresh fillet—skinned and cut into 1/2 inch cubes
    Juice of 10 fresh limes
    Juice of 1 orange
    Juice of 1 lemon
    2 cloves garlic minced
    1/2 a red onion, finely chopped
    1 large or 2 small jalepeno peppers fine chop
    2 T red pepper fine chop
    2 T green pepper fine chop
    2 T orange of yellow pepper fine chop
    1 bunch cilantro chopped (stems removed)
    2 medium tomatoes (in season) or cherry tomatoes halved
    2 T olive oil
    2 T pickled ginger (gari) fine chop
    2 ripe avocados cut into 1/4 inch cubes (save a few pieces for garnish)
    2 slices lime (for garnish)
    Tortilla chips

    In a glass bowl, combine citrus juices (enough to submerge fish) add fish and cover and refrigerate for about 4 hours.

    Pour off most of citrus juice (leave enough for a light sauce). Gently stir in rest of ingredients. Serve in small bowls or martini glasses and garnish with extra avocado cubes and lime slices. Serve with tortilla chips

    Monahan's Seafood

    Related Posts

    Trackbacks & Pings

    […] recipe this week is a pretty basic ceviche with a little added twist— a dash of Japanese gari (pickled ginger). Not traditional, but the lime and ginger work well […]

    […] you try last weeks ceviche recipe? Well here’s another fantastic summertime favorite—Hawaiian […]

    […] recipe this week is a pretty basic ceviche with a little added twist— a dash of Japanese gari (pickled ginger). Not traditional, but the lime and ginger work well […]