Tropical Seafood Ceviche Recipe (Shrimp, Conch & Clams)
This vibrant recipe was crafted by one of our own Intershell employees, originally from Mexico. In his home country, ceviche is a household staple enjoyed all year round. He brought this culinary tradition with him and loves to prepare big batches of this exact recipe to share with his team members.
Ceviche becomes highly sought after the moment the weather starts to get warm in New England. It is the perfect bright and refreshing meal for a hot day.
Though this specific version features a mix of shellfish, ceviche is highly versatile and is very commonly made with fish. Because traditional ceviche is made with raw ingredients that are "cooked" solely by the acidity of the citrus juices, the secret to a perfect dish is the quality of the seafood. The absolute key is sourcing the freshest, sashimi-grade products available.
Prep time: About 20-30 minutes
Yield: As much as you want to make!
The Seafood Foundation
Choose your favorite, or use a combination of all of them. Make sure everything is fresh, cleaned, and chopped into bite-sized pieces.
- Small Shrimp (cooked, peeled and deveined)
- Conch (Channeled Whelk): Cooked & Chopped
- Razor Clams: Live in the shell, shucked & bellies removed
- Small Littleneck Clams: Live in the shell, shucked
The Marinade & Mix-ins
Let your heart dictate the amounts. Love mango? Add more. Prefer less heat? Use half a pepper.
- Lemon: Enough freshly squeezed juice to submerge your chosen seafood.
- Mango: Peeled and diced for a sweet, tropical contrast.
- Avocado: Pit removed and diced for creamy richness.
- Red Onion: Finely chopped for a sharp crunch.
- Serrano Peppers: Finely minced (leave the seeds in if you want extra heat, or remove them for a milder spice). If you cannot find these in your local grocery store, chopped jalapenos will work as well.
- Fresh Cilantro: Roughly chopped.
- Salt: Just a little bit, to taste.
For Serving
- Tajin Seasoning, optional. A popular Mexican seasoning blend known for its salty, citrusy, and mildly spicy flavor profile.
- Tostitos Chips (or your favorite tortilla chips)
Instructions
- Prep the Seafood: Clean and chop your chosen seafood (shrimp, conch, razor clams, littlenecks) into uniform, bite-sized pieces. Make sure it is cleaned of any sand and grit.
- The Citrus Cure: Place the prepared seafood in a non-reactive bowl (glass, ceramic, or plastic). Squeeze fresh lemon juice over the top until the seafood is completely submerged. Stir in a little bit of salt.
- Marinate: Cover the bowl and let it sit in the refrigerator. The acid in the lemon juice will gently "cook" the seafood, turning making the clams and conch opaque and firm. This usually takes about 15 to 30 minutes.
- Chop the Produce: While the seafood is curing, dice your mango, avocado, and red onion. Mince the serrano pepper and chop the cilantro.
- Combine and Balance: Once the seafood is cured to your liking, add the red onion, green chile pepper, mango, and cilantro to the bowl. Toss everything together gently.
- The Final Touch: Gently fold in the diced avocado last. (Adding it at the end prevents it from turning into mush). Taste the mixture—this is where you measure with your heart! Add a little more salt, an extra squeeze of lemon, or more cilantro until it tastes perfect to you.
- Serve: Serve immediately, scooped straight out of the bowl with plenty of Tostitos chips!