Red Snapper and Shrimp Ceviche

The Chillest Summer Snack: Red Snapper & Shrimp Ceviche

When the heat is relentless and the thought of turning on the stove makes you sweat, this vibrant ceviche swoops in to save the day—fresh, zesty, and impossibly easy.

Between packing boxes for my move and trying not to melt in the Texas heat, the last thing on my mind is cooking. So what’s a seafood lover to do? Make ceviche! This colorful dish is like a vacation in a bowl—refreshing, tangy, and packed with texture. It’s proof you don’t need a stove to whip up something spectacular.

This recipe’s a little extra: sweet pineapple, juicy tomatoes, and plenty of herbs join the tender red snapper and shrimp. Everything marinates in citrus overnight, so the fish “cooks” perfectly while you sleep (or let’s be honest, while you lie awake thinking about my moving to-do list). The result? A dish bursting with bright flavors that’s ready to scoop up with crispy tortilla chips.

Plus, this ceviche is endlessly versatile—pile it onto crunchy tostadas, spoon it over greens for a light salad, or eat it straight from the bowl with a big spoon (my top choice).

Why this Recipe Works

• Stove-Free Cooking – Lime and orange juice “cook” the seafood with zero heat required.

• Overnight Magic – A 12-hour marinade develops bold, bright flavor.

• Packed with Freshness – Pineapple, tomatoes, bell pepper, and herbs add juicy crunch.

• Totally Customizable – Use it as a dip, taco filling, or salad topping.

Tips for Making Red Snapper and Shrimp Ceviche

• Use the Freshest Fish – Always buy sashimi-grade fish or from a reputable fishmonger for ceviche.

• Balance the Citrus – Taste before serving; if it’s too acidic, add a splash of orange juice to mellow it out.

• Chop Evenly – Uniform pieces of fish and shrimp ensure they cure at the same rate.

• Hold the Avocado – Add avocado right before serving so it stays fresh and creamy.

🌱 A Bite of Sustainability

Choosing sustainably caught seafood helps preserve ocean ecosystems and supports responsible fishing communities—so you can enjoy every bite with a clear conscience.

How To Make Red Snapper and Shrimp Ceviche

Fresh Red Snapper & Shrimp Ceviche bursting with citrus, pineapple, and herbs. Perfectly refreshing no-cook meal for hot summer days!

Marinate the Seafood

• In a large bowl, combine red snapper, shrimp, minced bell pepper, onion, chopped pineapple (plus reserved juice), halved tomatoes, lime juice, orange juice, cilantro, mint, salt, and cayenne. Stir well to coat all ingredients in the citrus marinade.

• If the fish and shrimp aren’t fully submerged, add extra lime juice until covered.

Chill & Cure

Divide the mixture evenly between two gallon-sized resealable plastic bags. Seal tightly and refrigerate for at least 12 hours to let the seafood “cook” and flavors meld.

Finish & Serve

• Just before serving, stir in the chopped avocado. Taste and adjust seasoning with more lime juice or salt, if needed.

• Serve cold with tortilla chips for scooping or spoon onto tostadas.

No Stove, No Problem

Who says incredible meals need cooking? This zesty, tropical ceviche is proof you can whip up something amazing without breaking a sweat. How will you enjoy yours—straight up, on tostadas, or as a salad topper?