Seafood Ceviche (A personal recipe very fitting for Valentine’s Day!)

Valentine’s Day is coming soon and some of you, like Jeff and I, don’t really care about going out to eat.  Instead, create your own romance with a first course of Seafood Ceviche!  This recipe is something Jeff and I have tweaked over the years from variations we have had in different restaurants across the country.  I truly believe our version is the best and it fits perfectly with anyone wanting a healthy light bite!  (Hint:  leftovers are fantastic served in lettuce wraps!)

A Pitt family creation!
A Pitt family creation!


  • English cucumber ½, peeled seeded and coarsely chopped
  • Roma tomato, 2 seeded and coarsely chopped
  • Large red pepper, ½ finely chopped
  • Purple onion small, ½ finely chopped
  • Cilantro, 3 Tbsp. finely chopped
  • Garlic, 2 cloves shredded on a micro planer
  • Kosher salt, 1 tsp or to taste
  • Rice wine vinegar, 1 tsp
  • Limes, 2 juiced or more to taste
  • Lemon, ½ juiced or more to taste
  • Jalapeño or Serrano pepper, one finely chopped or to taste
  • Cayenne pepper, optional to taste
  • Shrimp, 1 lb, fresh, cleaned and deveined and chopped
  • Fish filet, mahi mahi or red snapper or other firm fish, 6 oz., chopped

Combine all ingredients in glass bowl, blend and chill for 1-2 hours. Serve with your favorite corn, pita, or tortilla chip.  (I love black tortilla chips with this!)

 Garnish with avocado wedges and sliced lime.

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