Surf & Turf Seasoned Shrimp Ceviche
Surf & Turf Seasoned Shrimp Ceviche
Shrimp ceviche done right doesn’t need heat. It needs acid, time, and seasoning that actually goes somewhere. Most versions lean on salt and citrus and call it done. This one starts with Spanglish Asadero Surf & Turf Seasoning, a blend built around real chili heat, garlic, and depth that comes from traditional Mexican flavor profiles, and it seasons the shrimp all the way through, not just on the surface.
No heat, no oven, no line at the stove. Useful traits in our game day spread.
The process is stripped down. Dice the shrimp. Season it. Cover it in fresh lemon juice and refrigerate. In about 30 minutes, the acid does the cooking, the shrimp firms up, loses its translucency, and carries the seasoning into every bite. No skillet. No stove. Just time and citrus doing the work.
Then you fold in the build: white onion, tomato, cucumber, radishes, jalapeño, cilantro, and a pour of tomato-clam juice that ties the whole thing together. After another 30 minutes in the fridge, longer if you have the time, the jalapeño heat softens into the citrus, the raw onion mellows, and the bowl comes together as one cohesive thing.
Serve it chilled with tortilla chips and lime wedges. Put it in the middle of the table and let people go at it.
The recipe serves 4 and scales cleanly. The prep is quick. The technique is one you can explain in a sentence. And Spanglish Asadero’s Surf & Turf Seasoning handles flavor, freeing the ingredient list to focus on texture and freshness.
Make it once. That’s usually all it takes.
Flavor First.
SURF & TURF SEASONED SHRIMP CEVICHE
Ingredients
Equipment
Method
- Dice shrimp and place in a large glass bowl.
- Season shrimp evenly with Spanglish Asadero Surf & Turf Seasoning.
- Pour fresh lemon juice over shrimp until completely covered.
- Cover bowl and refrigerate 30 minutes until shrimp are no longer translucent and feel slightly firm.
- Add finely chopped onions, tomato, cucumber, radishes, minced garlic, diced jalapeños, chopped cilantro, and tomato & clam juice mix.
- Toss gently to combine all ingredients evenly.
- Cover and refrigerate at least 30 more minutes (or longer for deeper flavor).
- Serve chilled in bowls with tortilla chips and lime wedges.
Nutrition
Notes
- Season before the citrus — Add Spanglish Asadero Surf & Turf Seasoning directly to the shrimp before the lemon juice goes in. The seasoning needs contact time to penetrate. Pour the citrus on top after, not before.
- Use fresh lemon juice — Bottled juice works in a pinch but lacks the brightness that fresh citrus brings to the cure. Six large lemons is accurate — don’t shortchange it. The shrimp need to be fully submerged.
- Watch the shrimp, not the clock — 30 minutes is a guideline. The shrimp are done when they go from translucent and soft to pink-opaque and slightly firm to the touch. Smaller shrimp pieces cure faster. Check at 20 minutes if yours are on the smaller side.
- Let the second chill go longer — 30 minutes after adding the vegetables is the floor. An hour or more integrates the jalapeño heat, mellows the raw onion, and lets the tomato-clam juice pull the whole bowl together. If you have the time, give it the time.
- Cut everything close to the same size — Onion, tomato, cucumber, and radishes should be diced roughly the same size as the shrimp pieces. It keeps every bite balanced instead of catching a mouthful of one thing.
- Taste and adjust before serving — Acidity and heat both intensify as the ceviche sits. Before you set it out, taste it. A squeeze of fresh lime and a pinch of salt can sharpen everything right before it hits the table.
- Serve cold, straight from the fridge, in wide shallow bowls with tortilla chips and lime wedges alongside. The chips are the delivery system — let people load their own bites.
- For a fuller spread, add sliced avocado on the side. The fat cuts through the citrus-heat and adds a creaminess the ceviche itself doesn’t have. Warm tostadas work the same way and hold more ceviche per bite than chips.
- This also works as a starter before anything coming off the grill — carne asada, grilled fish tacos, chicken. The acidity wakes up the palate without filling people up.
- Store in an airtight container in the refrigerator for up to 2 days. Ceviche is best on day one — the acid continues to work overnight, which can over-firm the shrimp and concentrate some of the sharper vegetable flavors. Still good the next day, but the texture changes.
- Do not freeze. Acid-cured shrimp breaks down after thawing, and the vegetables go soft.
- Serve cold, straight from the fridge. This dish is not reheated.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What does Spanglish Asadero Surf & Turf Seasoning taste like in ceviche?
It brings layered heat, chili, garlic, and spice, that citrus-cured shrimp can handle and benefit from. It’s not a one-note punch. It adds depth that plain salt can’t replicate.
How do I know when the shrimp are done curing?
When the shrimp go from translucent and soft to pink-opaque and slightly firm to the touch, they’re ready. It usually takes 25–35 minutes depending on how small you diced the shrimp.
Can I make this ahead of time?
Yes. Cure the shrimp the day before and refrigerate overnight. Add the fresh vegetables a few hours before serving so they hold their texture. The full ceviche keeps well for up to 2 days.
Can I use lime juice instead of lemon?
You can. Lime is the traditional citrus for ceviche and gives a sharper, more floral cure. Lemon gives cleaner brightness. A 50/50 mix is a solid option, you get both.
How spicy is this?
With 3 seeded jalapeños across 4 servings, the heat is moderate. Use 1–2 jalapeños for less heat. Leave the seeds in or swap one for a serrano if you want more.
Is there a substitute if I can’t find Spanglish Asadero Surf & Turf Seasoning?
Yes, the ingredients list includes an exact swap: 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp salt, ¼ tsp black pepper. It replicates the core flavor profile. Spanglish Asadero is worth tracking down for future batches.
More like this: Shrimp Recipes · Fish & Seafood Recipes · Appetizer & Dip Recipes · Kinder’s Recipes
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