Baja Shrimp and Rockfish Ceviche

This bright ceviche features shrimp, rockfish, and plenty of citrus.

By Angie Lee

Updated: 11/23/2024

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Ingredients

  • 1 lemon, cut in half
  • 1 tablespoon paprika
  • 3–4 sprigs of thyme
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1/2 pound medium shrimp, chopped into bite-size pieces
  • 1/2 pound rockfish, chopped into bite-size pieces
  • 1/2 cup meyer lemon juice
  • 1/2 cup tangerine juice
  • 1/2 cup lime juice
  • 1/2 cup orange juice
  • 1/4 cup red onion, finely chopped 1/8 inch, + reserve peel and trimmings
  • 1/4 cup persian cucumber, finely chopped
  • 1/4 cup roma tomato, seeded, finely chopped, 1/8 inch
  • 1/4 cup jalapeno seeded, finely chopped, 1/8 inch
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup bell peppers (red, green, and/or yellow), seeded, finely chopped, 1/8
  • 2 tablespoons aji amarillo chili paste
  • Kosher salt, to taste
  • 1/4 cup avocado, chopped 1/8 inch
  • Tortilla chips, for serving

Steps

  1. Add lemon, paprika, peel, and any trimmings from red onion, thyme, bay leaves, and black peppercorn to the pot with 6 cups of boiling water and let steep for 5 minutes.
  2. Blanch shrimp in boiling water for about 1 minute (until just changes color) and remove to an ice bath to shock.

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