By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
14 cal · 30 min
Sheepshead Ceviche
Recipe GLPRb4c8983ac71ce6
A vibrant, refreshing ceviche featuring fresh sheepshead fish cured in bright citrus juice, then mingled with aromatic fresh mint and basil, with a kick of Louisiana heat from hot sauce and the bite of spring onions. Light, zesty, and bursting with herbaceous flavors, this is a perfect seafood starter or main course.
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Ingredients
1 pound sheepshead fish fillets, cut into bite-sized pieces
3 limes, fresh and juiced
1/2 cup fresh mint, minced
1/2 cup fresh basil, minced
3 spring onions, diced
1 teaspoon Louisiana hot sauce
Salt to taste
Directions
Place the sheepshead fish pieces in a glass or ceramic bowl. Pour the fresh lime juice over the fish until completely submerged. The lime juice will cure the fish as the acid denatures the proteins. Let sit at room temperature for 20–25 minutes, stirring occasionally, until the fish becomes opaque throughout.
While the fish is curing, prepare the herbs and vegetables: mince the fresh mint and basil, and dice the spring onions. Set aside.
Once the fish is fully opaque and cured, add the minced mint, minced basil, diced spring onions, and Louisiana hot sauce to the bowl with the fish and lime juice.
Gently toss all ingredients together until well combined. Taste the ceviche and adjust seasoning with additional salt as needed.
Serve immediately in chilled bowls or glasses, spooning some of the citrus liquid into each serving. Enjoy while fresh and cold.
Comments
Sheepshead is a wild card along the Carolina coast and a genuine find when fresh at a seafood counter, but availability is feast-or-famine depending on what the boats brought in that day—call ahead at Harris Teeter's seafood desk or your favorite Lowe's Foods with a fish counter. The ingredient list is spartan and cheap: lime runs about $0.50 per ceviche serving, mint and basil are standard supermarket produce, and hot sauce sits in every Charlotte pantry. The stated 30 minutes is honest for the hands-on work, though you need to factor in chilling time if you want the fish properly cured rather than merely marinated. This is a same-night dish that does not hold well past service, so plan it for when you know you'll eat, and it suits a coastal-town mindset more than a weeknight scramble.
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