Shrimp or Fish Ceviche

Bright, zesty, and beach-day simple, ceviche may be rooted in Mexico, but it feels at home in Canada too—especially with cold-water halibut, scallops, or spot prawns. Lime “cooks” the seafood until just opaque, then fresh tomatoes, onion, coriander, and a little heat turn it into sunshine in a bowl. It’s coastal cooking at its cleanest: crisp, vibrant, and made for sharing.

Prep Time: 10 minutes
Cure Time: 20 minutes
Total Time: 30 minutes
Serves: 4–6

Ingredients

• 500 g (1 lb) raw shrimp, peeled, deveined, cut into small pieces (or firm white fish such as halibut, cod, or snapper, cut into 1 cm/½-inch cubes)

• 1 cup freshly squeezed lime juice (about 8–10 limes)

Vegetables & Herbs

• 2 medium tomatoes, finely diced

• 1 medium red onion (or white onion), finely diced

• 1 medium red bell pepper, finely diced

• 1–2 fresh chilies (jalapeño or serrano), deseeded and finely chopped (optional, for heat)

• ½ cup fresh coriander (cilantro), chopped

To Finish

• 1–2 tbsp olive oil (optional, for richness)

• Sea salt and freshly ground black pepper, to taste

• Extra lime wedges

To Serve

• Tortilla chips or tostadas

Method

• Cure the seafood: Place shrimp or fish in a glass or ceramic bowl (avoid metal). Pour over the lime juice, ensuring everything is submerged. Cover and refrigerate 20–30 minutes, until the seafood turns opaque and looks “cooked.”

• Drain (optional): If there’s a lot of liquid, drain off some lime juice; keep a few tablespoons for flavor.

• Mix the vegetables: In a separate bowl, combine tomatoes, onion, bell pepper, chili, and coriander. Season lightly with salt and pepper.

• Combine: Add the cured seafood (plus a little of the lime juice) to the vegetables. Stir gently. Taste and adjust with more lime, salt, pepper, and a drizzle of olive oil if you like.

• Chill: Refrigerate 10–15 minutes to let flavors meld.

• Serve: Spoon into bowls or onto tostadas, garnish with extra coriander, and serve with tortilla chips and lime wedges.

Variations

• West Coast Spot Prawn & Jalapeño – Use spot prawns; shorten the cure to 8–10 minutes for tenderness. Add diced cucumber and extra coriander stems; finish with flaky salt and a squeeze of lime.

• Halibut, Corn & Avocado – Swap shrimp for halibut cubes; fold in charred corn kernels and diced avocado. Drizzle with a touch more lime and olive oil; season generously.

• Coconut-Lime & Mango (Tostada) – Whisk 2 tbsp coconut milk into the lime juice for a silky cure (keep it mostly lime for brightness). Add diced mango and red onion; serve on crisp tostadas with chili and coriander.