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The Best Salmon & Shrimp Ceviche Recipe

Crab & Shrimp Ceviche Recipe

This easy shrimp ceviche recipe is sure to be the best ceviche that you have ever had! With the addition of fresh caught salmon, this delicious ceviche can easily become a main entree for your next dinner party!

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As avid fishermen, we love to cook recipe with the freshest fish! I’m always looking for ways to add our halibut and salmon catches to our weekly menu planning. This easy recipe is the best way to combine out love of fish and fresh salsa.

Be sure to check out our mango salsa recipe and classic salsa recipe too!

Crab & Shrimp Ceviche Recipe

What is ceviche?

Ceviche is one of the best side dishes for hot summer days. It’s a delicious fresh seafood dish that originates in South America, Peru to be precise.

This easy recipe combines fresh citrus juice, raw fish, fresh vegetables and herbs. Peruvian ceviche makes a great appetizer when served with your favorite tortilla chips or a fantastic main dish when served over white rice.

Crab & Shrimp Ceviche Ingredients

Ceviche is best when made with the freshest ingredients! We used fresh caught ocean salmon from our most recent fishing trip in Prince Rupert.

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Supplies:

  • I love using these mixing bowls for all of my recipes.
  • These silicone spatulas are perfect for mixing and stirring salsa ingredients.
  • This Henckel Knife is my favorite for slicing and dicing in the kitchen.

Salmon & shrimp ceviche recipe:

Crab & Shrimp Ceviche ingredients
Crab & Shrimp Ceviche ingredients

Ingredients:

  • 1/2 cup lime juice, fresh squeezed from 2-3 limes
  • 1/2 cup lemon juice, fresh squeezed from 1 lemon
  • 1 Tbsp white wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 6 oz salmon fillet, diced
  • 1 cup peeled & deviened fresh, raw shrimp, chopped
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 2 Roma tomatoes, diced
  • 1/2 long english cucumber, diced
  • 2 Tbsp fresh cilantro, chopped
  • Salt & pepper to taste
Crab & Shrimp Ceviche Process

Directions:

1. In a medium bowl combine lemon juice, lime juice, vinegar and oil.

2. Mix and strain out seeds or pulp. Set aside.

Crab & Shrimp Ceviche Process

3. Prepare the fresh fish by trimming off skin, fat and picking out any bones. Dice.

4. Chop the fresh shrimp.

Crab & Shrimp Ceviche Process

5. Place the salmon and shrimp into the medium mixing bowl with the citrus juice, stir.

Crab & Shrimp Ceviche Process

6. Cover with plastic wrap and refrigerate for 20 minutes.

The citric acid in the juice, “cooks” and preserves the raw seafood.

Crab & Shrimp Ceviche Process

7. Dice all of the vegetables and combine in a large bowl.

Crab & Shrimp Ceviche Process

8. Combine the fish and vegetable mixture, mix well.

Crab & Shrimp Ceviche Process

9. Cover with plastic wrap and refrigerate for 10 minutes.

10. Remove from the fridge and serve with tortilla chips.

Crab & Shrimp Ceviche Recipe

This recipe is best served immediately however is may be stored in an airtight container in the fridge for a day.

The Best Ceviche Recipe!

This recipe makes about three cups of cerviche depending on the size of your vegetables. You could easily half this recipe to serve fewer people.

We like to use Roma tomatoes because they have the most flesh of all the varieties and don’t make this dish too juicy.

Cilantro and lime can be added to your liking but we always think the more cilantro, the better. Fresh cilantro and lime juice is a must have in order to get the crisp, fresh flavour that makes this the best ceviche recipe!

Crab & Shrimp Ceviche Recipe

We first experienced ceviche when we ordered it as an appetizer at the Cactus Club. At the time it was served on a rectangular tray surrounded by crispy tortilla chips.

Crab & Shrimp Ceviche Recipe

How to serve ceviche:

  • Once made, ceviche is best served in a bowl with crunchy tortillas chips for dipping.
  • You could also serve it with homemade pita chips, rice cakes or plantain chips.
  • For an easy dinner, fill a small bowl with black beans or rice and top with a generous portion of ceviche.
  • We could eat this yummy appetizer by the spoonful!
Crab & Shrimp Ceviche Recipe

Alternate ways to prepare:

  • Sea bass, mahi mahi or any white fish may be used in replacement of the shrimp or salmon. It really just comes down to personal taste.
  • Orange juice may be used instead of lemon and lime. The citric acid in the fruit is what cures the raw seafood.
  • Chili peppers or bell pepper is also a popular addition to this seafood dish.
  • Sweet potatoes, cherry tomatoes or corn kernels could also be added.
Salmon & Shrimp Ceviche Recipe

If you love this salmon & shrimp ceviche recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others can enjoy it too!

salmon & Shrimp Ceviche Recipe

Salmon & Shrimp Ceviche Recipe

This easy shrimp ceviche recipe is the best ceviche that you have ever had! The addition of fresh caught salmon makes this recipe amazing.
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Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Author: Heather Painchaud
Servings: 8 servings
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Ingredients

  • 1/2 cup lime juice fresh squeezed from 2-3 limes
  • 1/2 cup lemon juice fresh squeezed from 1 lemon
  • 1 Tbsp white wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 6 oz salmon fillet diced
  • 1 cup peeled & deviened fresh raw shrimp, chopped
  • 1 avocado diced
  • 1/2 red onion diced
  • 2 Roma tomatoes diced
  • 1/2 long english cucumber diced
  • 2 Tbsp fresh cilantro chopped
  • Salt & pepper to taste

Instructions

  • In a medium bowl combine lemon juice, lime juice, vinegar and oil.
  • Mix and strain out seeds or pulp. Set aside.
  • Prepare the fresh fish by trimming off skin, fat and picking out any bones. Dice.
  • Chop the fresh shrimp.
  • Place the salmon and shrimp into the medium mixing bowl with the citrus juice, stir.
  • Cover with plastic wrap and refrigerate for 20 minutes.
  • Dice all of the vegetables and combine in a large bowl.
  • Combine the fish and vegetable mixture, mix well.
  • Cover with plastic wrap and refrigerate for 10 minutes.
  • Remove from the fridge and serve with tortilla chips.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 218mg | Fiber: 3g | Sugar: 2g
about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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