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3 Summer Ceviche Recipes via Marcia Selden Catering

There are few things more refreshing on a hot summer’s day or night than the delicious flavor of a freshly made ceviche.  This elegant dish is surprisingly easy to make and the varieties are endless.  The incredible marinade from Marcia Selden Catering makes all the difference between a meh and a wow ceviche!

The best part?  Ceviche doesn’t need to be cooked in the oven, which keeps the kitchen nice and cool. It should be made in advance, which means you aren’t stuck in the kitchen all day! Read on for ultimate ceviche variations using one killer marinade.

Ceviche Marinade

2/3 C. fresh lime juice

2 garlic cloves, smashed

1 Tbs. (packed) chopped fresh cilantro leaves

½ habanero chili, seeded, halved lengthwise (Optional)

½ small red onion, chopped

Kosher salt

 Corn and Fish Ceviche

1 lb. fluke, flounder, or sole, cut into 1/2- inch cubes

1 small red onion, quartered and thinly sliced, divided

½ C. pink grapefruit pieces

1 ear of grilled corn, kernels removed

½ habanero chili, seeded and finely diced

Kosher salt

Cilantro for garnish, chopped

Combine “ultimate” marinade ingredients in a food processor and process until well combined.  Transfer to a bowl, add fish and toss to coat.  Cover and refrigerate for 15-20 minutes.  Discard juices and gently fold in remaining ingredients.  Season to taste with sea salt. Serve in a glass dish which shows off the wonderful colors of this mouth-watering dish.

Mango and Scallop Ceviche 

1 lb. sea scallops, trimmed and sliced into 1/3 -inch-thick rounds

1 small red onion, thinly sliced

1 Tbs. chopped chives

1 ripe mango, peeled and diced

½ C. diced avocado

Salt and black pepper to taste

Butter lettuce leaves

Sliced star fruit (optional)

Combine scallops with ceviche marinade in a bowl, cover and refrigerate for 2 hours.  Drain liquid from scallops and gently combine with onion, chives, mango, and avocado.  Season to taste with salt and pepper.  Serve in a butter lettuce leaf with a thin slice of star fruit for garnish.

Shrimp and Crab Ceviche

10-12 jumbo shrimp, cleaned & deveined, cut into small pieces

4 oz. jumbo lump crab meat

1 small white onion, finely diced

2-3 Roma tomatoes, finely diced and seeded

1 jalapeño, seeded, finely diced

½ C. cilantro, chopped

1 large English cucumber, finely diced

½ tsp. ground cumin

2 tsp hot sauce (we love Cholula)

Salt & pepper to taste

2 avocados, sliced

Tostadas or tortilla chips

Combine shrimp and crab meat with “ultimate” marinade in a bowl, cover and refrigerate for 20-30 minutes.  While seafood marinades, combine onion, tomatoes, jalapeno, cilantro, cucumber, cumin and hot sauce.  Season to taste with salt and pepper, and set aside until ready to use.  Drain any juices from seafood and gently

toss with diced vegetables.  Serve on a tostada with thin slices of avocado. Yum!

As a final note…is it spelled Seviche or Ceviche?  It’s whichever you like! Either way,

it’s light, healthy and delicious! Try it…you’ll Love it!