Ceviche (Whole30)


Okay, so here’s the deal. My Peruvian fiance’s mom makes THE BEST CEVICHE EVER. We have tried so many restaurants and seriously, nothing compares. That being said, I took her traditional style and added my own flair to it (ie, cucumbers and jalapenos) and my fiance claims I’ve gotten pretty damn close to hers.

Remove the jalapeno if you don’t like spicy. Add another one in there if you like your mouth to be on fire. You can also add fresh grapefruit pieces to the veggie mixture. The world is your oyster…. or better yet, the world is your shrimp & tilapia ceviche.

Make this in the summer and grab a crisp sauvignon blanc to go with it. YASSSS.


-1 lb raw tilapia

-1 lb raw shrimp, peeled and de-veined

-6 limes

-6 lemons

-1 small jalapeno, seeds removed

-1 red onion

-1 large seedless cucumber

-1 tbsp freshly grated ginger root (about 3/4 inch of the root)

-3 cloves garlic

-1/4 tsp salt, with more salt to taste

-1/8 tsp black pepper

-Optional for garnish: avocado, cilantro, hot sauce



-Juice the 6 limes and 6 lemons directly into a blender.

-Grate about 3/4 inch ginger root to fill up a tablespoon. I don’t bother peeling it, but that’s up to you! Add it to the blender along with 3 cloves of garlic. Add the 1/4 tsp salt and 1/8 tsp pepper and blend for 30 seconds.

-Chop your cucumber, jalapeno, and red onion. You’ll want to use a large casserole dish or pan so that later, we can toss everything around and get the citrus juice ALLLLL up in it! Lightly salt the mixture. Now it’s time for the seafood.

-SPOILER ALERT. I use frozen tilapia and shrimp from Aldi. No joke, it’s so good in the ceviche and saves a TON of money. But if you want to get fresh, go on with your bad self.

-Peel and de-vein the shrimp. I use a collander so I can rinse it under cold water until all of the ice melts. I use jumbo shrimp and chop them each into thirds.

-Chop the fish when it’s still a teeeeensy bit frozen. It makes it easier to chop.

-Add the seafood into your veggie mixture and pour your citrus juice mixture over it. Wash your hands and use those bad boys to toss everything together. You want the citrus to get all over the shrimp and tilapia.

-Put in an airtight container in the fridge and let it rest in the citrus juice for 3-5 hours. You could technically eat it right away, but I think it’s tastier with more time!

-Add salt & pepper to taste, and garnish with avocado, cilantro, and/or hot sauce.




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