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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.

Ingredients

  • 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

Instructions

  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. 
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