Is ceviche healthy or unhealthy?

Ceviche is generally healthy, as it’s rich in lean protein, healthy fats (if avocado is added), and vitamin-packed vegetables. However, high sodium content from seasonings and added oils can make it less ideal for some diets. Serving it with fried chips or creamy sauces can also add extra calories.

What is the difference between ceviche and aguachile?

Both dishes feature seafood cured in citrus, but aguachile is spicier and has a thinner marinade. Aguachile, meaning "chile water," typically uses lime juice blended with fresh chiles and is served immediately, while ceviche marinates longer and includes more vegetables.

Is it better to let ceviche sit overnight?

No, ceviche is best eaten fresh. Letting it sit overnight can over-marinate the seafood, making shrimp tough and crab mushy. If needed, store it for a few hours in the fridge, but avoid keeping it for more than 24 hours for the best taste and texture.

Why is my ceviche dry?

Ceviche can turn out dry if there isn’t enough citrus juice to properly marinate the seafood. The acid not only "cooks" the shrimp but also helps keep it tender and juicy. If too much of the marinade is drained before serving, the ceviche may lose moisture. To fix this, add a bit more fresh lime juice before serving or drizzle with a touch of olive oil for extra richness. Over-marinating can also make the seafood tough and dry, so be sure to follow recommended marination times.

Shrimp and crab ceviche: the ultimate seafood appetizer

Name: Shrimp and crab ceviche
Prep time: PT-483773H59M54S
Cook time: 2 min
Total time: PT-483773H39M54S
Ingredients: ½ lb shrimp, peeled, deveined, and chopped; ½ lb lump crab meat, flaked; ½ cup lime juice, freshly squeezed; ¼ cup lemon juice, freshly squeezed; ½ cup cucumber, finely diced; ½ cup tomatoes, finely diced; ⅓ cup red onion, finely diced; 1 jalapeño, finely diced (seeds removed for less heat); 1 serrano pepper, thinly sliced (for extra spice); 1 garlic clove, minced; ¼ cup cilantro, chopped; 1 tbsp olive oil; Salt and black pepper, to taste; 1 avocado, diced (optional); Tostadas, tortilla chips, or plantain chips, for serving

Ingredients

Scale

½ lb shrimp, peeled, deveined, and chopped
½ lb lump crab meat, flaked
½ cup lime juice, freshly squeezed
¼ cup lemon juice, freshly squeezed
½ cup cucumber, finely diced
½ cup tomatoes, finely diced
⅓ cup red onion, finely diced
1 jalapeño, finely diced (seeds removed for less heat)
1 serrano pepper, thinly sliced (for extra spice)
1 garlic clove, minced
¼ cup cilantro, chopped
1 tbsp olive oil
Salt and black pepper, to taste
1 avocado, diced (optional)
Tostadas, tortilla chips, or plantain chips, for serving

Instructions

1️⃣ Prepare the seafood
If using raw shrimp, blanch in boiling water for 1–2 minutes until opaque, then transfer to an ice bath. Drain and chop. If using pre-cooked shrimp, simply chop. Flake the crab meat and remove any shell pieces.

2️⃣ Marinate in citrus
Combine shrimp and crab with lime and lemon juice in a bowl. Ensure all seafood is coated and marinate in the fridge for 30–45 minutes, stirring occasionally.

3️⃣ Chop the vegetables
Finely dice cucumber, tomatoes, red onion, and jalapeño. Mince garlic and chop cilantro. Dice avocado if using, but set aside to prevent browning.

4️⃣ Combine and season
Drain excess citrus juice, leaving enough to keep the ceviche moist. Stir in vegetables, cilantro, olive oil, and sliced serrano. Season with salt and black pepper. Gently fold in avocado if using.

5️⃣ Serve and enjoy
Spoon into a dish, garnish with cilantro, lime, or serrano slices. Serve chilled with tostadas, tortilla chips, or plantain chips. Enjoy immediately!

Notes

Pro oh là là tip: for a deeper flavor, let the ceviche rest 10 more minutes after mixing in the vegetables—this helps the flavors meld beautifully.

Prep Time: 20 minutes
Chill Time: 30–45 minutes
Cook Time: 2 minutes