A bright, no-cook seafood ceviche at 380 calories. Whitefish, prawns, and scallops cured in fresh lime and lemon juice.
Seafood Ceviche is a wonderfully refreshing way to enjoy fish and shellfish without turning on the stove. Whitefish, prawns, and queen scallops cure gently in a bath of fresh lime and lemon juice with ginger, garlic, red onion, and coriander until the seafood turns opaque and tender. At 380 calories and 7 WW Classic Points per serving, this is a light, elegant starter or a satisfying warm-weather main.
Recipe Info
Serves: 4 | Prep Time: 20 minutes plus 4 to 6 hours curing | Cook Time: None | Calories per serving: ~380
Nutrition per Serving (Estimated)
Protein: 45g | Fat: 8g | Carbohydrates: 12g | Fiber: 1g
WW Classic Points: Approximately 7 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1 lb white fish or trout, cut into bite-sized pieces
- 450g / 1 lb medium prawns, shelled and deveined
- 450g / 1 lb queen scallops
- 185ml / 6 fl oz fresh lime juice
- 185ml / 6 fl oz fresh lemon juice
- 1 teaspoon garlic, finely chopped
- 6 slices fresh root ginger, peeled
- 1 medium red onion, peeled and thinly sliced
- 2 tablespoons fresh coriander, chopped
Instructions
- Prepare the seafood. Rinse the fish, prawns, and scallops and pat dry thoroughly with kitchen paper.
- Build the curing liquid. In a glass baking dish just large enough to hold the seafood, combine the lime juice, lemon juice, garlic, ginger slices, red onion, and coriander. Mix well.
- Add the seafood. Add the fish, prawns, and scallops to the dish and toss gently to coat everything evenly in the citrus mixture.
- Cure in the refrigerator. Cover and refrigerate for 4 to 6 hours, until the seafood is opaque throughout and appears fully cooked from the citrus curing process.
- Serve cold. Drain slightly if desired and serve cold directly from the refrigerator.
Serving Suggestions
- Serve in chilled glasses or small bowls as an elegant starter
- Offer with crisp tortilla chips or thin slices of toasted baguette
- A side of sliced avocado complements the bright citrus flavors beautifully
- Garnish with extra fresh coriander and a few thin slices of red chilli for color and heat
- Pair with a chilled dry white wine for a refreshing summer starter
Tips and Variations
- Use only the freshest fish and shellfish, as this recipe relies on citrus curing rather than heat to make the seafood safe and appealing to eat.
- The seafood is ready when it has turned fully opaque throughout. Cut a piece in half to check if unsure.
- The ceviche can be drained and kept refrigerated for up to 1 day, though it is best enjoyed the day it is made.
- A finely diced ripe mango or diced cucumber folded in just before serving adds a lovely textural contrast.
- Adjust the ratio of lime to lemon juice to taste. More lime gives a sharper, more traditional ceviche flavor.
Why This Recipe Works
Ceviche relies on the acidity of citrus juice to denature the proteins in raw seafood, giving it the same opaque, tender texture as cooking with heat, but with a completely different, brighter flavor profile. The combination of lime and lemon juice provides balanced acidity, while ginger and garlic add warmth and depth beneath the citrus. The red onion softens slightly during the curing time, losing its raw bite while retaining a pleasant crunch. It is a technique that turns simple, fresh ingredients into something genuinely special.
Storage
Store drained ceviche in an airtight container in the refrigerator for up to 1 day. Not suitable for freezing. Always use the freshest seafood available and consume promptly.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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