11 Creative Mixed Seafood Ceviche Recipes for Your Table

Kicking off summer with a splash of lime? These 11 creative mixed seafood ceviche recipes are fresh, zesty, and perfect for your next gathering. From classic shrimp to adventurous octopus, each bite bursts with flavor. Dive in!

Classic Peruvian Ceviche

Dive into the bright, citrusy flavors of Peru with this super easy ceviche recipe. You'll love how the fresh fish 'cooks' in the lime juice, turning tender and flavorful.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Ceviche

• White fish fillet (like sea bass or flounder) – 1 lb
• Fresh lime juice – ½ cup
• Red onion – ½ cup, thinly sliced
• Fresh chili pepper (like serrano or jalapeño) – 1-2, minced
• Fresh cilantro – ¼ cup, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Dice the fish into ½-inch cubes and place in a glass bowl. (Tip: Use very fresh, sushi-grade fish for the best texture.)
2. Pour the lime juice over the fish, making sure all pieces are submerged. Stir gently.
3. Cover the bowl and refrigerate for 15 minutes until the fish turns opaque and white. (Tip: Don't over-marinate or the fish will become tough.)
4. While the fish marinates, thinly slice the red onion and mince the chili. (Tip: Soak the onion slices in cold water for 5 minutes to mellow their bite, then drain.)
5. After 15 minutes, drain about half the lime juice from the fish (or leave it for more tang).
6. Add the sliced onion, minced chili, chopped cilantro, salt, and pepper. Toss everything gently to combine.
7. Taste and adjust salt or lime juice if needed. Serve immediately, chilled, with tortilla chips or on lettuce leaves.

Make this ceviche for your next summer gathering—it's light, refreshing, and packed with zing. Serve it in a bowl with crunchy corn nuts or on tostadas for a fun twist. The bright citrus and heat from the chili will wake up your taste buds!

Spicy Shrimp and Mango Ceviche

Got a craving for something fresh and zesty? This spicy shrimp and mango ceviche is your answer. It's light, bright, and packed with flavor—perfect for a summer snack or appetizer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Ceviche

• Shrimp (medium, peeled, deveined) – 1 lb
• Lime juice – ½ cup
• Mango – 1 large, diced
• Jalapeño – 1, minced
• Red onion – ¼ cup, finely diced
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp

Instructions

1. Dice the mango into small cubes, mince the jalapeño (remove seeds for less heat), finely dice the red onion, and chop the cilantro. Set all aside.
2. In a medium bowl, combine the shrimp and lime juice. Make sure the shrimp are fully submerged. Let them marinate for 15 minutes, stirring once halfway. The shrimp will turn pink and opaque.
3. Add the mango, jalapeño, red onion, cilantro, and salt to the shrimp mixture. Gently toss everything together until evenly combined.
4. Chill the ceviche in the refrigerator for 10 minutes to let the flavors meld. Taste and add more salt if needed before serving.
5. Serve the ceviche in small bowls or over tostada shells. For an extra crunch, garnish with a few whole cilantro leaves.

The combination of sweet mango and spicy jalapeño is irresistible against the tender shrimp. This ceviche is also fantastic scooped onto crisp lettuce cups for a lighter option.

Tropical Tuna Ceviche with Avocado

Craving something light and refreshing? This Tropical Tuna Ceviche with Avocado is the perfect dish for a warm day. It's bright, citrusy, and packed with creamy avocado and sweet fruit.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• Sushi-grade tuna – 1 lb
• Lime juice – ½ cup (freshly squeezed)
• Red onion – ¼ cup, finely diced
• Jalapeño – 1, seeded and minced
• Cilantro – ¼ cup, chopped
• Mango – 1 cup, diced (about 1 mango)
• Avocado – 1, diced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Dice the sushi-grade tuna into ½-inch cubes and place in a glass bowl.
2. Pour the lime juice over the tuna, making sure all pieces are submerged. Tip: Use freshly squeezed lime juice for the best flavor; bottled juice can taste bitter.
3. Add the finely diced red onion and minced jalapeño to the bowl. Stir gently to combine.
4. Cover the bowl and refrigerate for 15 minutes. Tip: Don't marinate longer than 20 minutes or the tuna will become too firm and lose its fresh texture.
5. After marinating, drain off about half of the lime juice mixture to keep the ceviche from being too soupy.
6. Fold in the diced mango and chopped cilantro. Stir gently to combine.
7. Just before serving, fold in the diced avocado. Tip: Add avocado last to prevent it from breaking down into mush; it should stay in distinct pieces.
8. Season with salt and black pepper, then taste and adjust if needed. Tip: Ceviche should be well-seasoned since the lime juice can dull flavors—don't be shy with salt.
9. Serve immediately with tortilla chips, tostadas, or a crisp lettuce cup.

Keep it cool and serve immediately for the best texture. The combination of citrus-marinated tuna, creamy avocado, and juicy mango is a tropical dream. Enjoy with tortilla chips or on tostadas for a crunchy contrast.

Coconut Lime Ceviche with Scallops

Diving into summer with a fresh, zesty ceviche that’s perfect for warm days. This coconut lime scallop version is creamy, tangy, and super easy to throw together. No cooking required—just a quick marinate in citrus!

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Ceviche

• Sea scallops – 1 lb, sliced into 1/4-inch rounds
• Lime juice – 1/2 cup (from about 4 limes)
• Coconut milk (full-fat) – 1/2 cup
• Cilantro – 1/4 cup, chopped
• Red onion – 1/4 cup, finely diced
• Jalapeño – 1 small, seeded and minced
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. In a glass bowl, combine the sliced scallops and lime juice. Make sure all scallops are submerged. Let sit for 15 minutes at room temperature, stirring once halfway. The scallops will turn opaque and firm up.
2. While scallops marinate, prep the other ingredients: dice red onion, mince jalapeño, and chop cilantro.
3. After 15 minutes, drain and discard about half of the lime juice from the scallops to avoid over-acidifying. Tip: leaving some lime juice helps keep the flavor bright.
4. Add the coconut milk, red onion, jalapeño, cilantro, salt, and pepper to the scallops. Gently stir to combine. Taste and adjust salt if needed, but remember the ceviche will absorb flavors as it sits.
5. Cover and refrigerate for at least 10 minutes to chill. For best texture, serve within 1 hour. Tip: don't let it sit too long or the scallops can get tough.
6. Serve cold with tortilla chips, tostadas, or on a bed of lettuce. Garnish with extra cilantro if desired.

Your final ceviche will be silky from the coconut milk with a bright lime kick and a little heat from the jalapeño. Try scooping it onto crispy tostada shells for a satisfying crunch—it’s a total crowd-pleaser.

Ceviche Verde with Cilantro and Lime

You know those days when you crave something fresh, bright, and totally satisfying? This Ceviche Verde is your answer.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the ceviche

• Shrimp (raw, peeled) – 1 lb
• Firm white fish – 1/2 lb
• Fresh lime juice – 1/2 cup
• Cilantro – 1/2 cup chopped
• Red onion – 1/2 cup finely diced
• Jalapeño – 1, seeded and minced
• Avocado – 1, diced
• Salt – 1 tsp
• Pepper – 1/4 tsp

Instructions

1. Dice the fish and shrimp into small cubes. Tip: Use the freshest seafood you can find—it makes a huge difference in texture and flavor.
2. In a bowl, combine the seafood with lime juice. Make sure all pieces are submerged. Cover and refrigerate for 15-20 minutes until the fish turns opaque. Tip: Don't over-marinate or the seafood will become tough.
3. While the seafood marinates, finely dice the red onion, mince the jalapeño, and chop the cilantro.
4. After marinating, drain off most of the lime juice, leaving just a little for moisture. Add the onion, jalapeño, cilantro, diced avocado, salt, and pepper. Stir gently to combine. Tip: Add the avocado at the end to keep it from browning too quickly.
5. Serve immediately with tortilla chips or tostadas for a crunchy contrast.

Every spoonful is a burst of citrus and herb, with creamy avocado balancing the heat. Enjoy it as a light lunch or a party starter.

Ceviche de Camarón with Tomato and Corn

Very few things say summer like a bowl of chilled shrimp ceviche. This version pops with sweet corn and juicy tomatoes for a fresh, zesty twist.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

For the ceviche

• Shrimp – 1 lb, peeled and deveined
• Tomato – 1 large, diced
• Corn – 1 cup (fresh or frozen, thawed)
• Lime juice – ½ cup
• Red onion – ¼ cup, diced
• Cilantro – ¼ cup, chopped
• Jalapeño – 1, minced
• Salt – ½ tsp
• Avocado – 1, diced

Instructions

1. Bring a pot of salted water to a boil. Add shrimp and cook for 2 minutes until pink and opaque. Drain and rinse with cold water to stop cooking. Tip: Overcooking makes shrimp rubbery, so keep an eye on the timer.
2. Chop the cooked shrimp into bite-sized pieces.
3. In a large bowl, combine shrimp, diced tomato, corn, red onion, jalapeño, and cilantro.
4. Pour lime juice over the mixture. Toss to coat evenly. Tip: Use fresh lime juice for the best bright flavor.
5. Season with salt and stir. Cover and refrigerate for at least 15 minutes to let the flavors meld. Tip: The longer it sits, the more the citrus cooks the shrimp, so don't skip this step.
6. Just before serving, gently fold in diced avocado. Taste and adjust salt or lime if needed.

Make sure to serve this ceviche chilled with tortilla chips or tostadas. The crunchy corn and creamy avocado balance the tangy lime perfectly, making every bite a summer delight.

Spicy Octopus Ceviche with Pomegranate

For a fresh and vibrant dish, this spicy octopus ceviche with pomegranate is a crowd-pleaser. It's tangy, a little spicy, and perfect for a light summer meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• Octopus (cleaned) – 1 lb
• Lime juice – ½ cup
• Orange juice – ¼ cup
• Pomegranate seeds – ½ cup
• Red onion – ½ cup, thinly sliced
• Serrano pepper – 1, minced
• Cilantro – ¼ cup, chopped
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Bring a large pot of salted water to a boil. Add the octopus and cook for 30 minutes until tender. (Tip: Use a pressure cooker for faster results—cook on high for 10 minutes instead.)
2. Drain the octopus and transfer to an ice bath to stop cooking. Once cool, pat dry and cut into bite-sized pieces.
3. In a medium bowl, whisk together lime juice, orange juice, salt, and olive oil until combined.
4. Add the octopus, red onion, serrano pepper, and cilantro. Toss to coat evenly.
5. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. (Tip: For the best flavor, marinate overnight—the octopus will absorb more citrus.)
6. Just before serving, gently stir in the pomegranate seeds. (Tip: Add pomegranate seeds at the end to keep them crunchy and bright.)
7. Serve cold in bowls or on tostadas. (Tip: For extra crunch, top with sliced radish or cucumber.)

Finish with a sprinkle of extra pomegranate seeds and a drizzle of olive oil. The combination of tender octopus, bright citrus, and spicy kick is absolutely refreshing.

Ceviche Mixto with a Citrus Dressing

Hey there! If you're craving something fresh and bright, this Ceviche Mixto is your go-to summer dish. It's a delightful mix of fish and shellfish bathed in a zesty citrus dressing.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• Tilapia fillet – 1 lb
• Shrimp – 8 oz
• Lime juice – 1/2 cup
• Lemon juice – 1/4 cup
• Orange juice – 1/4 cup
• Red onion – 1/2 cup, thinly sliced
• Jalapeno – 1, minced
• Cucumber – 1/2 cup, diced
• Tomato – 1/2 cup, diced
• Cilantro – 1/4 cup, chopped
• Salt – 1/2 tsp
• Pepper – 1/4 tsp
• Avocado – 1, cubed
• Tortilla chips – for serving

Instructions

1. Dice the tilapia fillet and shrimp into small, bite-sized pieces.
2. In a large bowl, whisk together the lime juice, lemon juice, and orange juice.
3. Add the diced fish and shrimp to the citrus mixture, ensuring all pieces are submerged. Marinate for 15-20 minutes until the fish turns opaque and firm. (Tip: Use ultra-fresh fish for the best flavor and texture.)
4. While the ceviche marinates, thinly slice the red onion, mince the jalapeno, dice the cucumber and tomato, and chop the cilantro.
5. After the fish and shrimp are fully marinated, drain about half the citrus juice to avoid a too-sour dressing. (Tip: Taste the juice—if it's too acidic, add a splash of orange juice to balance.)
6. Add the sliced onion, minced jalapeno, diced cucumber, diced tomato, and chopped cilantro to the bowl. Sprinkle with salt and pepper, then gently fold everything together.
7. Carefully fold in the cubed avocado. (Tip: Add avocado last to keep it from getting mushy.)
8. Serve immediately with tortilla chips, or chill for 10 minutes for a cooler, more refreshing bite. (Tip: Chilling melds the flavors perfectly!)

Crisp, tangy, and bursting with seafood flavor, this ceviche is perfect for a light lunch or party appetizer. Serve it in crispy tortilla bowls for extra crunch, or spoon it over tostadas for a fun twist.

Ceviche Tostadas with Creamy Avocado Sauce

Bright and zesty, these ceviche tostadas are a summer staple. The crispy tostada contrasts beautifully with the tangy ceviche and creamy avocado sauce. It's a texture and flavor party in every bite.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Ceviche

• Shrimp – 1 lb
• Lime juice – 1/2 cup
• Red onion – 1/4 cup diced
• Cilantro – 1/4 cup chopped
• Tomato – 1 medium diced
• Jalapeño – 1 minced
• Salt – 1/2 tsp

For the Creamy Avocado Sauce

• Avocado – 2
• Sour cream – 1/4 cup
• Lime juice – 2 tbsp
• Salt – 1/4 tsp

For the Tostadas

• Corn tortillas – 8
• Vegetable oil – 1/4 cup for frying

Instructions

1. In a medium bowl, combine diced raw shrimp and 1/2 cup lime juice. Stir to coat. Refrigerate for 30 minutes to allow the lime to 'cook' the shrimp. Tip: Use wild-caught shrimp for the best texture and flavor.
2. Meanwhile, dice the red onion, cilantro, tomato, and mince the jalapeño. Set aside.
3. After 30 minutes, drain most of the lime juice from the shrimp. Add the diced vegetables and 1/2 tsp salt. Stir well. Tip: Taste and adjust salt if needed, but we'll add more later.
4. For the avocado sauce, halve and pit the avocados. Scoop the flesh into a blender. Add 1/4 cup sour cream, 2 tbsp lime juice, and 1/4 tsp salt. Blend until smooth and creamy. If too thick, add a tablespoon of water. Tip: Use ripe avocados that yield to gentle pressure.
5. In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. Fry each corn tortilla for about 1-2 minutes per side, until golden and crispy. Drain on paper towels. Tip: To check if oil is hot enough, flick a drop of water; it should sizzle.
6. To assemble, spread a generous spoonful of avocado sauce on each tostada. Top with ceviche. Serve immediately for the best crunch.

Unexpectedly, the creamy avocado balances the bright citrus of the ceviche perfectly. These tostadas are a party in your mouth—crunchy, cool, and zesty. Serve them as a light dinner or game-day snack.

Grapefruit and Salmon Ceviche

Looking for a ceviche that's anything but ordinary? This Grapefruit and Salmon Ceviche is here to shake up your appetizer game—it's bright, tangy, and incredibly refreshing.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• Salmon (sushi-grade) – 1 lb, skin removed, diced into ½-inch cubes
• Grapefruit – 1 large, peeled, segmented, and chopped
• Lime juice – ⅓ cup (about 3 limes)
• Red onion – ¼ cup, finely diced
• Cilantro – ¼ cup, chopped
• Jalapeño – 1 small, seeded and minced
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. In a medium glass or ceramic bowl, combine the diced salmon, lime juice, and salt. Stir gently to coat. Let it marinate in the fridge for exactly 15 minutes—no longer, or the salmon will over-cure and turn mushy.
2. While the salmon marinates, prepare the grapefruit: using a sharp knife, cut off the peel and pith, then cut between the membranes to release segments. Chop the segments into bite-size pieces and set aside.
3. After 15 minutes, remove the salmon from the fridge. The flesh should be opaque on the outside but still tender inside. Drain off and discard any excess lime juice.
4. Add the chopped grapefruit, diced red onion, minced jalapeño, and cilantro to the salmon. Gently fold everything together with a spatula until just combined. Be careful not to break up the salmon too much.
5. Season with the remaining ¼ tsp pepper. Taste and add a tiny pinch more salt if needed, but remember the grapefruit adds saltiness too.
6. Serve immediately. For the best texture, spoon the ceviche into chilled bowls or onto tostadas. (Tip: For an extra pop, drizzle a little olive oil on top right before serving.)

What you get is a silky, citrus-kissed salmon with bursts of sweet-tart grapefruit and a gentle kick from the jalapeño. It's perfect scooped onto crispy tostadas, or you can pile it into lettuce cups for a lighter bite.

Vegetarian Ceviche with Jackfruit

Nothing beats a fresh, tangy ceviche, and this jackfruit version is a game-changer for plant-based eaters. You'll love how the young jackfruit mimics the texture of seafood, soaking up all that citrusy goodness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• Canned young jackfruit in brine – 1 (20 oz) can
• Lime juice – ½ cup
• Lemon juice – ¼ cup
• Red onion – ½ cup, finely diced
• Fresh cilantro – ¼ cup, chopped
• Jalapeño – 1, seeded and minced
• Tomato – 1 medium, diced
• Avocado – 1, diced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Drain and rinse the canned young jackfruit under cold water. Pat dry with paper towels.
2. Using your hands or a fork, shred the jackfruit into small, bite-sized pieces, discarding any tough core parts.
3. In a large bowl, combine the shredded jackfruit with lime juice and lemon juice. Stir to coat evenly.
4. Let the jackfruit marinate in the citrus juices for at least 15 minutes at room temperature, or up to 30 minutes for more flavor absorption. (Tip: Longer marinating gives a more tender texture.)
5. While the jackfruit marinates, finely dice the red onion, chop the cilantro, mince the jalapeño, dice the tomato, and dice the avocado. (Tip: Add avocado just before serving to prevent browning.)
6. After marinating, add the red onion, cilantro, jalapeño, and tomato to the bowl with the jackfruit. Stir gently to combine.
7. Season with salt and black pepper. Taste and adjust if needed. (Tip: Start with less salt and add more as the flavors meld.)
8. Gently fold in the diced avocado until just combined. (Tip: Use a light hand to keep avocado chunks intact.)
9. Serve immediately with tortilla chips, on tostadas, or as a topping for lettuce cups.

Garnish with extra cilantro and a squeeze of lime for a burst of freshness. This ceviche is perfect on tostadas or as a light summer appetizer. The combination of citrus and herbs makes every bite pop.

Conclusion

There’s a ceviche here for every occasion! Try one this weekend and let me know which is your favorite in the comments. Don’t forget to save this roundup on Pinterest for later!