Grilled Shellfish Ceviche

This isn’t a traditional raw ceviche. Scallops, shrimp, and salmon get marinated in lime juice for three hours, then hit the grill just long enough for char marks before being diced and tossed back with the fruit and aromatics. You get the citrus-cured brightness of ceviche plus the smoky depth of grilled seafood.

The fruit component is generous: diced mango, segmented grapefruit, oranges, and limes bring sweetness, tartness, and color. Combined with tomatoes, red onion, jalapeno, and cilantro, it’s closer to a tropical seafood salad than a simple ceviche.

Drain off the excess lime juice before the final toss. Too much liquid dilutes everything and makes it soupy rather than fresh and bright.

Chef Tips

• The grill time is 30-60 seconds per side, just for marks. The lime juice has already “cooked” the seafood during the marinade. Overcooking on the grill makes it tough and rubbery.
• Use a grill basket or well-oiled grate. Lime-marinated seafood sticks more aggressively than raw.
• Fold the ingredients together gently. The citrus segments and mango break apart easily, and you want distinct pieces, not a mash.
• Serve immediately after assembling. The lime juice continues to work on the fish, and it gets mushy if it sits too long.

Variations

• Skip the grill entirely for a pure cold ceviche with the same ingredients.
• Add diced avocado just before serving for creamy richness against all that acid.
• Swap the mango for diced pineapple for a sharper, more tropical sweetness.