Seafood Ceviche

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Serves: 1-2, easily multiplied

Preparation time:
Cooking time:


8 extra-large prawns (16/20 count), diced
1 large squid tube, chopped into small pieces
1 small block (about 150 grams) fresh ahi tuna, diced
1/4 red bell pepper, chopped
1/4 cup avocado, diced *optional*
1-1/2 cups fresh lime juice
1 tablespoon extra virgin olive oil
3/4 cup fresh cilantro, chopped
2 cloves garlic, chopped
1 medium shallot, chopped
1 small Thai chili (fresh or dried), chopped *optional*
Salt and pepper to taste
Toasted slices of French bread or nachos


1. Prepare seafood, making sure to especially rinse the squid and shellfish cleanly to remove all grit, dirt and other unpleasant items.
2. In bowl, mix the lime juice with the chopped shallots, garlic, cilantro, bell peppers and chili. Whisk in the olive oil, and let stand for a few minutes to let flavours mingle.
3. Mix seafood into the marinade, and toss well. Season with salt and pepper to taste, and then let stand in refrigerator for about an hour.
4. Drain excess liquid, and serve with tortilla chips or thin slices of toasted bread (baguettes work well)...perfect for fancy entertaining for the big game, or for a small gathering.


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