Island Ceviche with Tropical Fruit Recipe – Bennyseafood

Recipe for delicious tropical Ceviche.


  • 1 cup Fresh lime juice (8-10 limes)
  • ¼ cup Pineapple juice, fresh
  • 1 Fillet Seabass (or flounder), diced 1/2”
  • ¼ cup Green onion, sliced thin (include white part)
  • 2 Tbsp Cilantro, chopped
  • ¼ cup Pineapple, diced
  • ¼ cup Red bell pepper, diced
  • 1 can ROBINSON CRUSOE Pink Clams, drained
  • 1 can ROBINSON CRUSOE Whole Clams, drained
  • 1 can ROBINSON CRUSOE Mussels, drained
  • 1 can ROBINSON CRUSOE Stone Crab, drained
  • ½ tsp Cumin seed, toasted ground
  • 1 tsp Coriander seed, toasted, ground
  • Sea salt, to taste


  1. In a large mixing bowl combine lime juice, pineapple juice, fish, and green onion: refrigerate for 3 hours.
  2. Remove from refrigerator, and fold in cilantro, pineapple, bell pepper, clams, mussels, and crab; season with cumin, coriander, and sea salt.  Cover and let sit for 1 hour.
  3. Place Ceviche mixture in a martini glass and garnish with fresh basil leaves, star fruit, lime slices.

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