If you love fresh seafood, this colorful ceviche brings together tender shrimp, white fish, sweet mango, crisp cucumber, and creamy coconut in every refreshing bite. It’s a bright, no-cook dish perfect for warm days, with the citrus doing all the work to gently “cook” the seafood.
Why You’ll Love This Recipe
- No stove required. The lime juice does all the work, making this a true no-cook dish.
- A tropical twist on classic ceviche. Sweet mango and creamy coconut set this apart from a traditional version.
- Fresh and vibrant. Cucumber, cilantro, and avocado add color, crunch, and creaminess.
- Perfect for warm-weather entertaining. Light, refreshing, and easy to serve in individual glasses or bowls.
Ingredients
For the Seafood
- ¾ lb fresh raw shrimp, peeled, deveined, and diced into bite-sized pieces
- ½ lb fresh sea bass, halibut, or red snapper fillet, skin removed and cut into ½-inch cubes
- ¾ cup fresh lime juice, about 6 to 8 limes
- ½ tsp fine sea salt
For the Mango Coconut Mixture
- 1 ripe mango, peeled and diced
- 1 cup English cucumber, diced
- ½ cup red onion, finely diced
- 1 jalapeño or serrano pepper, seeded and minced
- ¼ cup fresh cilantro, chopped
- 3 tbsp unsweetened coconut cream or coconut milk
- 1 ripe avocado, diced
For Serving
- Crispy plantain chips, corn tostadas, or tortilla chips
How to Make Chilled Summer Seafood Ceviche
1. Prepare the seafood. Place the shrimp and white fish in a glass or ceramic bowl. Pour the fresh lime juice over the seafood until completely submerged, then add the sea salt and toss gently.
2. Chill the seafood. Cover and refrigerate for 25 to 30 minutes, until the fish appears opaque and the shrimp is pink and firm.
3. Drain the ceviche. Drain away about half of the excess lime juice so the seafood ceviche remains bright and flavorful without becoming overly acidic.
4. Add the mango and vegetables. Gently mix in the mango, cucumber, red onion, jalapeño or serrano pepper, and fresh cilantro.
5. Add the coconut. Drizzle the coconut cream over the seafood mixture and gently toss until everything is lightly coated. Carefully fold in the diced avocado just before serving.
6. Serve chilled. Spoon the seafood ceviche into chilled glasses or shallow bowls. Serve immediately with crispy plantain chips, corn tostadas, or tortilla chips.
Tips for the Best Seafood Ceviche
- Use the freshest seafood you can find. Since it’s not cooked with heat, quality matters even more here.
- Make sure the seafood is fully submerged in lime juice. This ensures even “cooking” throughout the chilling time.
- Don’t over-marinate. Twenty-five to thirty minutes is enough; leaving it too long can make the texture overly firm.
- Add the avocado right before serving. This keeps it from browning or getting mushy while the ceviche sits.
What to Serve with Seafood Ceviche
Crispy plantain chips, corn tostadas, or tortilla chips are the classic pairing, perfect for scooping up every colorful bite.
Frequently Asked Questions
Is the seafood in ceviche actually raw?
The citrus juice denatures the proteins in the seafood similarly to heat, which is why the texture and appearance change, though it’s a different process than cooking with heat. Use only very fresh, high-quality seafood intended for raw preparation.
Can I use frozen shrimp and fish?
Yes, as long as they’re fully thawed and are of sushi or ceviche-grade quality intended for raw consumption.
How long will ceviche keep?
It’s best enjoyed the same day it’s made, ideally within a few hours, for the best texture and freshness.
Chilled Summer Seafood Ceviche with Mango and Coconut Lime Sauce
Ingredients
Equipment
Method
- Place the shrimp and white fish in a glass or ceramic bowl. Pour the fresh lime juice over the seafood until completely submerged, then add the sea salt and toss gently.
- Cover and refrigerate for 25 to 30 minutes, until the fish appears opaque and the shrimp is pink and firm.
- Drain away about half of the excess lime juice so the seafood ceviche remains bright and flavorful without becoming overly acidic.
- Gently mix in the mango, cucumber, red onion, jalapeño or serrano pepper, and fresh cilantro.
- Drizzle the coconut cream over the seafood mixture and gently toss until everything is lightly coated. Carefully fold in the diced avocado just before serving.
- Spoon the seafood ceviche into chilled glasses or shallow bowls. Serve immediately with crispy plantain chips, corn tostadas, or tortilla chips.
