Zesty Lingcod and Shrimp Ceviche Recipe

Lingcod and Shrimp Ceviche

This ceviche is ideal for warm-weather gatherings, backyard get-togethers, or a quick weeknight meal when you want something fresh without turning on the stove. Serve it on crispy tostadas, in lettuce cups, or with sturdy tortilla chips. The contrast of citrus, herbs, and crunchy vegetables makes every bite interesting.

The balance here is simple: lime juice brings brightness and “cooks” the fish, cooked shrimp adds a sweet counterpoint, and lingcod provides a firm, flaky texture that stands up well to the marinade. It requires only basic knife work and a bowl, and it improves if it rests a bit in the refrigerator before serving.

This recipe works for seafood lovers and picky eaters alike. Keep the ceviche chilled and serve it cold — the flavors meld and become more complex as it sits.

Why You’ll Love This Dish

• Fresh and Bright Flavor – Lime, cilantro, and tomato deliver a lively, citrus-forward profile.
• No Stovetop Needed – Mostly assembly work; ideal for hot days or simple entertaining.
• Great Texture Contrast – Firm lingcod, tender shrimp, and crisp vegetables.
• Make-Ahead Friendly – Flavors deepen in the fridge; prep components in advance.
• Perfect for Sharing – Works as an appetizer, party dip, or a light main served with tostadas.

Recipe Shopping List

Here are the main ingredients you’ll need. Exact quantities are listed below in the recipe card so you can shop and prep with confidence.

• Lingcod – A mild, firm white fish that holds up to citrus; halibut or rockfish are good substitutes.
• Limes – Fresh lime juice is essential for flavor and for “cooking” the fish.
• Shrimp (Cooked & Peeled) – Adds sweetness and texture; small or medium shrimp are easiest to chop.
• Tomato – Use ripe tomatoes and remove seeds/pulp to avoid excess liquid.
• Cucumber – Provides a cool, crisp contrast; English cucumber works well.
• White Onion – Offers a sharp bite; red onion is a milder alternative.
• Cilantro – Fresh cilantro brightens the ceviche; omit if you dislike it.
• Salt – Enhances the fresh flavors; kosher or sea salt preferred.
• Garlic Powder – A subtle savory note; minced fresh garlic may be used sparingly.
• Hot Sauce – Tabasco or another vinegar-based hot sauce for heat and tang.
• El Pato Hot Tomato Sauce – Adds spice, acidity, and a rich tomato backbone; you may substitute a spicy tomato sauce if needed.
• Tostadas or Chips – For serving; choose sturdy tostadas or thick tortilla chips.

Try our Lingcod Cheeks for another tasty lingcod option.

How To Make This Recipe

Below is a clear, practical overview of the preparation steps. Follow the detailed recipe card further down for exact ingredient amounts and timing.

1. Prep the Fish: Trim and cube lingcod into bite-size pieces, checking carefully for bones. Place the pieces in a bowl and squeeze fresh lime juice over them. Stir gently and allow the fish to sit while you prepare the other ingredients so the acid begins to firm the flesh.
2. Chop the Mix-Ins: Dice the cooked shrimp, tomato (seeded), cucumber, and white onion. Finely chop the cilantro.
3. Make the Dressing: Combine salt, garlic powder, Tabasco (or preferred hot sauce), and the hot tomato sauce in a bowl. Toss the chopped vegetables and shrimp into this mixture so everything is evenly seasoned.
4. Bring It Together: Drain excess lime juice from the fish, then fold the lingcod into the shrimp and vegetable mixture. Squeeze the remaining lime over the combined ingredients and stir to coat.
5. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve cold on tostadas or with tortilla chips.

Beer Battered Lingcod is another favorite if you prefer a fried preparation.

Recipe FAQ

Macadamia Crusted Lingcod is a delicious alternative preparation to try.

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