If you’re looking for something light, fresh, and full of flavor, this Lingcod and Shrimp Ceviche is going to be your next go-to. It brings that briny, citrusy snap you expect from a good ceviche with the bonus of Pacific Northwest lingcod and cooked shrimp playing off each other beautifully.
Lingcod and Shrimp Ceviche
This recipe is perfect for summer gatherings, football Sundays, or just a quick weeknight refresher when you don’t want to fire up the stove. Load it up on a tostada or scoop it with chips. Either way, it’s a total crowd-pleaser.
This ceviche is all about balance. The lime brings brightness. The shrimp adds a little sweetness. That firm, flaky lingcod holds everything together.
You can whip this up in under an hour, and it doesn’t need any fancy prep. If you’ve got a sharp knife and a big bowl, you’re halfway there.
This one works for picky eaters, seafood fans, and anyone who loves bold, zesty food. Keep it chilled and serve it cold. It just gets better as it sits.
Why You'll Love This Dish
- Super Fresh Flavor – Lime, cilantro, and tomato make every bite pop.
- No Cooking Required – A great option for warm days or when you’re keeping it simple.
- Loaded with Texture – Firm lingcod, tender shrimp, and crunchy veggies.
- Easy to Prep Ahead – Tastes even better after it rests in the fridge.
- Perfect for Sharing – Great as an appetizer, potluck dish, or light dinner.
Try our Halibut Ceviche!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lingcod – Mild, firm white fish that holds up well in citrus. Halibut or rockfish also work.
- Limes – Fresh lime juice “cooks” the fish and brings brightness. No bottled stuff here.
- Shrimp (Cooked & Peeled) – Adds sweetness and balances the tangy marinade. Use small or medium shrimp for easier chopping.
- Tomato – Adds juiciness and natural umami. Remove seeds and pulp to avoid excess moisture.
- Cucumber – Brings a crisp, refreshing crunch. English cucumber works well too.
- White Onion – Sharp bite balances the richness of the seafood. Red onion is a milder option.
- Cilantro – Brings that classic herbaceous flavor ceviche needs. If you’re not a fan, skip it.
- Salt – Boosts all the fresh flavors. Kosher or sea salt is best.
- Garlic Powder – Adds a subtle savory kick. You could use finely minced fresh garlic, but go easy.
- Tabasco Sauce – Brings heat and tang. Swap for another vinegar-based hot sauce if preferred.
- El Pato Hot Tomato Sauce – Adds spice, acid, and a deep tomato note. Don’t skip it.
- Tostadas – Crunchy base that holds up under ceviche. Tortilla chips work too.
Try our Lingcod Cheeks!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prep The Fish: Cut lingcod into small, bite-sized cubes. Remove any bones. Juice three limes over the fish in a bowl, stir gently, and let sit while prepping the rest.
- Chop The Ingredients: Dice cooked shrimp, tomato (remove seeds), cucumber, and white onion. Chop cilantro.
- Mix The Ceviche Base: Combine all chopped veggies and shrimp in a large bowl. Add salt, garlic powder, Tabasco, and the can of El Pato hot tomato sauce.
- Combine: Drain excess lime juice from the fish. Mix the fish into the bowl with the other ingredients. Juice the last lime into the mix and stir.
- Chill And Serve: Let it rest in the fridge for at least 30 minutes before serving on tostadas or with chips.
Recipe FAQ
Keep it tightly covered in the fridge and eat it within 1 to 2 days. The acid will keep “cooking” the fish so the texture can change over time.
Yes. You can prep everything the day before. Hold off on mixing the fish until a few hours before serving for best texture.
Halibut, rockfish, or even snapper work well. Just make sure the fish is very fresh and boneless.
Stick with pre-cooked shrimp here. It keeps the texture right and simplifies the prep.
The El Pato and Tabasco bring a good kick. Want it milder? Use less hot sauce or swap El Pato for plain tomato sauce.
More Lingcod Recipes
- Traeger Miso Marinated Lingcod
- Pistachio Crusted Lingcod
- Grilled Lemon Pepper Lingcod
- Pellet Grill Lingcod with Wine and Garlic
- Grilled Lingcod
- Crab-Stuffed Lingcod
- Pan Seared Lingcod Recipe
Lingcod and Shrimp Ceviche
This flavorful ceviche features Pacific Northwest Lingcod and cooked shrimp along with plenty of vegetables.
Ingredients
- 1 pound Lingcod
- 4 limes
- 1 pound shrimp, cooked & peeled
- 1 large tomato
- 1 medium cucumber
- 1 small white onion
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon Tabasco sauce
- 1 small can El Pato hot tomato sauce
- 8 tostadas
Instructions
- Cube your Lingcod into bite-sized pieces. Make sure there aren't any bones. Place into a bowl, and juice three of the limes directly into the bowl with the fish. Give it a gentle stir, and let this sit while you're prepping the rest of the ingredients.
- Cut your shrimp into bite-sized pieces. Dice the tomato and discard the seeds and pulp. Peel and dice the cucumber and white onion.
- Mix together the vegetables with the cilantro, salt, garlic powder, tabasco, and El Pato together in a bowl along with the shrimp.
- Drain the fish of the excess lime juice, and mix in the fish to the other ingredients. Juice the last lime into the bowl.
- Refrigerate for at least 30 minutes before serving.