Italian Cerviche

5.0/5 rating (1 votes)
Italian Cerviche

This is a great make ahead dish!  You can marinade the fish a day in advance.  Allow the fish to sit for 4 hours then drain.  The fish is now cooked.  Cover and refrigerate.  2 hours before you are ready to serve add the additional ingredients, toss together and enjoy with plantain chips or divide into decorative martini glasses or jars.

Garnish with fresh parsley.




  • 1 pound white fish, cut into small pieces (the same size)
  • 1/2 pound large shrimp, peeled, deveined, chopped and discard tails
  • 3/4 cup freshly squeezed lime juice
  • 1/4 cup fresh lemon juice
  • 1 cup English cucumber, peeled and diced (seeds removed)
  • 1/2 red bell pepper, diced
  • 1/4 cup red onions, chopped
  • 3 roma tomatoes, chopped (seeds removed)
  • 1 jalapenô, stemmed, seeded and finely chopped
  • Kosher salt
  • Freshly ground pepper
  • 1/3 cup fresh cilantro, plus extra for garnish
  • 1/2 cup fresh parsley, plus extra for garnish
  • 1/2 cup Extra-virgin olive oil
  • 1 or 2 avocado, chopped
  • Plantain chops or Tostadas for serving


  1. In a large glass bowl add in cut up fish and chopped shrimp. Add in lime and lemon juice and toss around with a big spoon.  Cover and refrigerate for 2 hours.

  2. Add in cucumber, red pepper, onion tomatoes and jalapenô.  Toss around with a big spoon.  Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

  3. Add cilantro and parsley leaves then pour in Extra-virgin olive oil.  Stir around then cover and refrigerate for another hour.  

  4. Add in avocado then serve chilled.



    These are also really good served with roasted sweet potatoes sliced about 1 inch and baked.

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