Nayarit-style Ceviche
A quick and vibrant Mexican ceviche with shrimp, fish, tomato, onion, and lime, topped with crunchy corn, popcorn, and peanuts for a delightful texture contrast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 30g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb white fish fillet
- 1 medium tomato, diced
- ½ medium onion, finely chopped
- ½ cup lime juice
- ¼ cup cilantro, chopped
Instructions
- 1
Cut the 0.5 lb shrimp and 0.5 lb fish into small bite-size pieces and place in a glass bowl.
- 2
Pour the 0.5 cup lime juice over the seafood, ensuring it's fully submerged. Let it sit for 10 minutes, stirring once, until the shrimp turn pink and the fish becomes opaque.
- 3
Add the 1 diced tomato, 0.5 chopped onion, and 0.25 cup cilantro to the bowl. Stir gently to combine.
- 4
Season with salt and pepper to taste. Serve immediately, topped with toasted corn, popcorn, and peanuts if you have them.
- 5
Enjoy chilled or at room temperature.
Tools you’ll need
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cups
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