Ceviche Mixto de Mariscos (Mixed Seafood Ceviche)
Sea bass, prawns and scallops cured in lime with tomato, cucumber and avocado, scooped up on crisp tostadas.
- Time40 min
- LevelMedium
- Costabout £3.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Ask your fishmonger for the freshest fish you can get and say it is for ceviche. Keep everything very cold and eat the ceviche on the day you make it.
- 2
Put the sea bass, prawns and scallops in a glass or ceramic bowl. Pour over the lime juice and add 1 tsp salt. Stir so every piece is covered.
- 3
Cover and chill for 20 to 25 minutes, stirring once, until the fish turns opaque white and the prawns turn pink. Do not leave longer or it goes rubbery.
25 min - 4
Meanwhile, soak the red onion in cold water for 5 minutes, then drain well. This takes away the harsh bite.
- 5
Stir the onion, tomatoes, cucumber, chillies, coriander and olive oil into the seafood. Taste and add salt or more lime if needed.
- 6
Fold in the avocado gently at the very end. Spoon onto the tostadas at the table so they stay crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.