Seafood Gazpacho

Eat the rainbow! Here is a refreshing recipe that has tons of color and flavor! Gazpacho is a soup made of raw vegetables and served cold. In this recipe, we add seafood and fresh, seasonal fruit. The result is a  kind of gazpacho-ceviche hybrid (ceviche is fish marinated in citrus juice) that is the perfect meal for a hot, summer night!


  • 1 mango
  • 1 navel orange
  • zest of orange and lime (to taste)
  • 4 tomatoes
  • 1 jalapeno pepper (remove seeds)
  • 1 habanero pepper (remove seeds)
  • 2 Tablespoons fresh cilantro
  • 2 Tablespoons fresh parsley
  • 1 1/2 freshly squeezed lime juice
  • 1 small orange and red pepper
  • 1/2 pound fresh grouper
  • 1/2 pound large shrimp (boil for 1-2 minutes and cool)


  1. Cut grouper and shrimp in bite-sized pieces and place in lime juice for 20 minutes (grouper should turn opaque).
  2. Cut all fruit and veggies into cubes and put in bowl and mix.
  3. Add grouper and shrimp once marinated and mix again.
  4. Store in airtight container and let sit for at least an hour.
  5. Enjoy as is or serve with your favorite tortilla chips. Yum!


(Makes 10 about 1/2 cup servings)

63 calories, 6g protein, 10 carbs, 2g fiber, 6g sugar, .5g fat


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