Citrus-Infused Shrimp and Tilapia Ceviche

Recipe Collection: Appetizer

Citrus-Infused Shrimp and Tilapia Ceviche refreshes your palate with a vibrant dish perfect for those seeking a light, gluten-free meal. This zesty Latin American recipe combines tender shrimp and tilapia with the bright flavors of lime, cilantro, and habanero, creating a dish that’s both tangy and satisfying.

Ideal for summer gatherings or as a quick weeknight dinner, this ceviche is versatile enough to serve as an appetizer or a main course. Simply select this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning.

Overview

This Citrus-Infused Shrimp and Tilapia Ceviche is a delightful and refreshing dish that’s sure to impress. With its vibrant flavors and light texture, it's perfect for any occasion.

Diet Type

Gluten-Free

Allergies

Shellfish

Cuisine

Latin American

Serving Size: 4

Cooking Time: 90 minutes

Ingredients

• 2 Whole potatoes, peeled
• 2 Whole sweet potatoes, peeled
• 1 Whole red onion, sliced
• 1 Cup fresh lime juice
• 0.5 Stalk celery, sliced
• 0.25 Cup cilantro leaves, torn
• 1 Pinch ground cumin, ground
• 1 Clove garlic, minced
• 1 Whole habanero pepper, minced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Pound fresh tilapia, cut into 1/2-inch pieces
• 1 Pound medium shrimp, peeled and sliced
• 1 Whole bibb lettuce, torn

Steps

1. Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain and set aside to cool to room temperature.
2. Place the red onion in a bowl of warm water, let stand for 10 minutes, then drain and set aside.
3. Meanwhile, blend the lime juice, celery, cilantro, and cumin until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper.
4. Stir in the diced tilapia and shrimp, and set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
5. Peel the potatoes and cut them into slices. Stir the onions into the fish mixture.
6. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Enjoy this delightful and refreshing ceviche as a perfect appetizer or light meal!