Skeeter's Ceviche

Skeeter's Ceviche

Skeeter 3

"Ceviche is a wonderful seafood salad marinated in lime juice. This is a recipe that is better the longer it sits. It is best done the day before and allowed to 'cook' in the lime juice overnight. "


3 h 30 m servings 181 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Combine the shrimp, scallops, cilantro, tomatoes, celery, green onions, lime juice, and serrano peppers in a bowl. Season with salt, white pepper, and black pepper; stir and pour into a glass or plastic container. Cover, and refrigerate 3 hours to overnight. Serve the seafood with the lime juice marinade.


  • Cook's Notes
  • Real Ceviche is 'cooked' by the acid in the lime juice; however some people prefer to cook the shrimp and scallops first, it's your choice. If you would like to cook the shrimp and scallops before adding them, don't 'over cook' them they get chewy.
  • Bring a quart of salted water to a boil and add 2-3 tablespoons of Zatarains(R) Shrimp/Crab Boil. Once the water comes to a boil add your shrimp and scallops and bring back to boil once it boils again remove and drain in colander in cold water. Allow to cool and then add to your bowl and mix well. Refrigerate until ready to serve at least 2-3 hours.
  • profile image

Your rating



  1. 8 Ratings


I used this wonderful recipe to start me out. I added avacados, cucumber, garlic, and my favorite blend of all spices. I was happy to see limes instead of lemon and fresh tomatoes being used i...

Made this recipe for a few parties. Everyone raived about the fresh lime taste. Definitly a 5!!!

I tweaked a bit due to personal taste. I added an avocado and half a cucumber. Delish! Great summer meal. Thanks so much for sharing Skeeter!

This recipe is fantastic! I've made this countless number of times and everyone who tastes it loves it. I add diced yellow and an orange peppers.

Delicious! Each region of Central and South America have their own spin on ceviche. My friend from Guatemala said to add "salsa inglesa" (Worcestershire sauce) and Tabasco sauce. That added ju...

This didn't turn out well for me at all.