Salmon-and-Shrimp Ceviche

Salmon-and-Shrimp Ceviche Recipe
Photo: Johnny Miller; Styling: Erin Swift
A serrano pepper and a mixture of spices add zest and flavor in these appetizer servings to Salmon-and-Shrimp Ceviche.


Makes 5 1/2 cups

Recipe from

Coastal Living

Recipe Time

Prep: 20 Minutes
Marinate: 2 Hours, 30 Minutes


3/4 pound sockeye salmon, cut into about 1/2-inch cubes
2 shallots, diced
1 cup fresh lime juice
1/2 pound small cooked, peeled, and deveined shrimp
2 tomatoes, seeded and diced
1 serrano pepper, very thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1 avocado, cubed


1. Combine first 3 ingredients in a nonaluminum bowl. Cover and refrigerate 2 1/2 hours or until fish is opaque. Drain liquid, reserving 2 tablespoons.

2. Stir together salmon mixture, shrimp, and next 9 ingredients. Fold in avocado and reserved marinating liquid.