Ceviche with Shrimp and Fish

Other Fast With Fish Published February 22, 2026

Ceviche is raw fish "cooked" in citrus acid — the lime juice denatures the proteins and turns the flesh opaque and firm while keeping it silky. Mixed with shrimp, red onion, chili, and cilantro, it is one of the most refreshing dishes imaginable. On a fish day during a spring fast, when you want something light and celebratory, ceviche delivers.

The fish must be impeccably fresh. This is non-negotiable. Tell your fishmonger you are eating it raw and ask for sushi-grade if available.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 15 minutes (plus 30 minutes marinating)

INGREDIENTS

- 300g very fresh firm white fish (sea bass, halibut, or snapper), cut into 1cm cubes
- 200g cooked shrimp, halved lengthwise (or raw shrimp, peeled and deveined, cut small)
- Juice of 6-8 limes (about 200ml — you need enough to submerge the fish)
- 1 small red onion, sliced paper-thin and soaked in cold water for 10 minutes
- 1 jalapeño or serrano chili, seeded and minced fine
- 1 ripe avocado, diced
- 1 ripe tomato, seeded and diced
- Large handful of fresh cilantro, chopped
- 1 tablespoon extra-virgin olive oil
- Salt to taste
- Tostadas or tortilla chips, for serving

METHOD

1. Place the cubed fish (and raw shrimp, if using) in a glass or ceramic bowl. Pour over the lime juice — it should cover the fish completely. Refrigerate for 25-30 minutes, stirring gently once halfway through. The fish will turn opaque and firm.

2. Drain off most of the lime juice, leaving about 3 tablespoons.

3. Add the drained red onion, jalapeño, tomato, and cilantro. Toss gently. If using pre-cooked shrimp, add them now.

4. Add the diced avocado and olive oil. Season with salt. Toss once more, very gently — you do not want to mash the avocado.

5. Serve immediately in bowls or on tostadas. Ceviche waits for no one — it continues to "cook" and will become tough if left too long.

NOTES

- Thirty minutes is the ideal marination time. Less than 20 and the center will be raw; more than 45 and the texture becomes chalky.
- If using raw shrimp in the ceviche, cut them small — they need more acid exposure than fish to cook through.
- A splash of fresh orange juice added to the lime juice mellows the acidity and is traditional in some Mexican versions.
- This must be eaten immediately. It does not store.