Brownsville-Style Seafood Ceviche with Citrus and Jalapeño

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing and zesty ceviche featuring fresh Gulf seafood marinated in lime and orange juice with crisp vegetables and a hint of jalapeño heat. This Mexican-inspired seafood recipe, ready in about 20 minutes, pairs fresh shrimp, fresh white fish fillet, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb large, peeled and deveined fresh shrimp
8 oz, diced fresh white fish fillet
1 cup fresh lime juice
1/2 cup fresh orange juice
1 small, finely diced red onion
1, seeded and minced jalapeño pepper
1/4 cup, chopped cilantro leaves
1 medium, diced roma tomato
1/2 medium, peeled and diced cucumber
1 tsp salt
1/2 tsp black pepper
1 medium, diced avocado
for serving tortilla chips

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Instructions

Step 1: Place 1 lb peeled and deveined fresh shrimp and 8 oz diced fresh white fish fillet into a glass or ceramic bowl. Pour 1 cup fresh lime juice and 1/2 cup fresh orange juice over the seafood, ensuring it's fully submerged. Cover and refrigerate for 2-3 hours until the seafood is opaque and 'cooked' by the citrus.
Step 2: Drain the seafood, reserving about 1/4 cup of the citrus marinade.
Step 3: Add 1 small finely diced red onion, 1 minced and seeded jalapeño pepper, 1/4 cup chopped cilantro leaves, 1 medium diced roma tomato, and 1/2 peeled and diced cucumber to the seafood. Toss gently.
Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, mixing well to combine.
Step 5: Just before serving, fold in 1 diced medium avocado for creaminess.
Step 6: Serve chilled with tortilla chips on the side for scooping.