Jump to Recipe
Ceviche with Shaved Tuna and Lime-Macerated Shrimp inspired by Jimmy's Harborside
AI generated image
Inspired by Jimmy's Harborside

Ceviche with Shaved Tuna and Lime-Macerated Shrimp

Appetizer Dairy-Free Gluten-free
This vibrant ceviche features ultra-thin slices of fresh tuna alongside citrus-marinated shrimp for a study in contrasting textures. The bright lime juice marinade is enhanced with herbs and a touch of heat, allowing the seafood flavors to shine. Served with crispy plantain chips, it's an elegant appetizer that balances acidity, freshness, and subtle complexity.
Prep Time 30 mins
Cook Time 0 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 8 oz Sushi-grade tuna (Very cold, almost frozen)
  • 8 oz Large shrimp (Peeled and deveined)
  • 3/4 cup Lime juice (Freshly squeezed (about 6-8 limes))
  • 1/2 medium Red onion (Very thinly sliced)
  • 1 small Serrano pepper (Seeded and minced)
  • 1/4 cup Fresh cilantro (Chopped)
  • 2 tbsp Fresh mint (Chopped)
  • 2 tbsp Orange juice (Freshly squeezed)
  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Salt (Fine sea salt)
  • 1 medium Avocado (Ripe but firm)
  • 2 cups Plantain chips (Store-bought or homemade)
  • 1/2 cup Cherry tomatoes (Quartered)
  • 4 medium Radishes (Thinly sliced)

Tools You'll Need

  • Very sharp chef's knife or sashimi knife
  • Glass or non-reactive mixing bowls
  • Citrus juicer or reamer
  • Microplane for zesting
  • Mandoline (optional, for very thin vegetable slices)
  • Chilled plates for serving

Chef's Tip

For the most striking presentation and optimal texture, slightly freeze the tuna for 15-20 minutes before slicing. This makes it easier to achieve paper-thin slices that maintain their integrity in the marinade without becoming mushy.

Instructions

  1. Prepare tuna: Place tuna in freezer for 15-20 minutes until slightly firm but not frozen. Using a very sharp knife, slice tuna against the grain into paper-thin sheets. Arrange on a chilled plate and refrigerate.
  2. Prepare shrimp: Cut shrimp into 1/2-inch pieces. In a glass bowl, combine shrimp with 1/2 cup lime juice and 1/2 teaspoon salt. Refrigerate for 20-30 minutes until shrimp turns pink and opaque.
  3. Make marinade: In a separate bowl, combine remaining lime juice, orange juice, olive oil, serrano pepper, half the cilantro, mint, and remaining salt. Whisk to combine.
  4. Prepare vegetables: Soak sliced red onion in ice water for 5 minutes to reduce sharpness, then drain and pat dry. Dice avocado into 1/2-inch pieces.
  5. Combine ceviche: Drain shrimp, discarding marinade. In a clean bowl, gently combine shrimp, red onion, avocado, and tomatoes. Pour marinade over and toss gently.
  6. Plate ceviche: Arrange tuna slices on serving plates. Spoon shrimp mixture over and around tuna. Garnish with remaining cilantro and sliced radishes.
  7. Serve: Allow to sit for 5 minutes for flavors to meld. Serve immediately with plantain chips on the side.

Plating

Arrange 3-4 paper-thin slices of tuna in a fan pattern on one side of a chilled plate. Spoon the shrimp ceviche mixture alongside, slightly overlapping the tuna. Garnish with thinly sliced radishes, additional cilantro leaves, and a few drops of extra virgin olive oil around the plate. Serve with a small stack of plantain chips and a lime wedge on the side.

Storage & Reheating

Ceviche is best consumed immediately after preparation. The acids in the marinade will continue to cook the seafood, changing its texture over time. Not recommended for storage or making ahead.

About This Recipe

Jimmy's Harborside's ceviche offered a fresh take on this Latin American classic, prepared tableside for added flair. The restaurant's version combined ultra-fresh seafood with bright citrus flavors. This adaptation preserves the elegant presentation and refreshing taste that made it a standout appetizer, while emphasizing the textural contrast between thinly shaved tuna and tender marinated shrimp.

How did it turn out?

We'd love to hear about your experience making this recipe!