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Bait Shrimp Ceviche

Developed by Chef Jay Ducote

Chef Jay Ducote shares his take on the tradition and culture of food in Louisiana while whipping up fresh Bait Shrimp Ceviche.


  • 1 lb sheepshead, black drum, or other fish filet, diced
  • 1/2 lb peeled and deveined shrimp, 21-25ct, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 2 limes, juiced
  • 2 lemons, juiced
  • 1 grapefruit, juiced
  • 1 bunch cilantro, chopped
  • kosher salt
  • black pepper


  1. Chop up all the ingredients and then into a large mixing bowl. 
  2. Juice the citrus into the bowl, season with a little salt and pepper, and stir to combine and coat. 
  3. Place the bowl in a refrigerator until the fish and shrimp turns white and appears cooked, probably a couple hours. Stir a few times if needed. 
  4. Serve with tortilla chips or other dipping chips.