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  • Writer's pictureTommy Centola

Redfish & Shrimp Ceviche

With the weather getting warmer, how about a cool dish to start your meal. This week, two Ceviche dishes that both contain shrimp.

1 pound red snapper fillet, cut into 3/4-inch pieces

1/2 pound extra-large cooked shrimp, cut into 1-inch pieces

3 cups minced bell pepper

2 cups minced red onion

3 avocados, halved, pitted, peeled and chopped

2 mangos, peeled, pitted and chopped

1 (16-ounce) container grape tomatoes, halved

1 cup fresh lemon juice, plus additional if needed

1/2 cup fresh orange juice

1/2 cup pineapple juice

1/2 cup chopped cilantro

1/2 cup chopped parsley

1 (1-ounce) container mint leaves

1 tablespoon Creole seasoning

In a large bowl, combine snapper, shrimp, bell pepper, onion, avocado, mango, tomato, juices, cilantro, parsley, mint, and Creole seasoning. Make sure fish and shrimp are submerged. If not, add more lemon juice.

Divide mixture between two-gallon-sized resealable plastic bags. Refrigerate at least 12 hours. Serve with crackers or tortilla chips.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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