Sep 03 2026
Restaurants›Aguacates Mexican Bar & Grill›Ceviche Recipe

Ceviche Recipe

Inspired by Aguacates Mexican Bar & Grill
Time1h
Serves4

Mango, avocado, jalapeños, onion, and cilantro marinated in fresh lime juice. Choice of shrimp or fish.

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Ingredients

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Seafood (choose one)

Citrus marinade

Vegetables & fruit

Herbs & aromatics

Finishing & serving

Method

Seafood preparation

  1. 1

    Prepare seafood

    If using shrimp: rinse, pat dry, peel and devein if needed, then cut into 1/2-inch pieces. If using fish: choose very fresh firm white fish, rinse, pat dry and cut into 1/2-inch cubes. Place the cut seafood in a nonreactive (glass or stainless) shallow bowl.

  2. 2

    Check for freshness

    Smell the seafood — it should smell clean and briny, not fishy. If anything smells off, discard and replace with fresh product.

Marinating

  1. 3

    Combine citrus and seasonings

    Whisk together the fresh lime juice, optional lemon juice, kosher salt and optional sugar in a measuring cup or small bowl until salt and sugar dissolve.

  2. 4

    Pour over seafood

    Pour the citrus mixture over the seafood so pieces are submerged. Gently stir to ensure even contact.

  3. 5

    Marination time

    For shrimp: refrigerate 20–30 minutes, stirring once after 10–15 minutes. Shrimp should turn opaque and firm. For fish: refrigerate 30–45 minutes, stirring once halfway; fish should turn opaque and be 'cooked' through but still tender. Do not exceed 2 hours to avoid overly firm, 'cooked' texture.

Vegetables, fruit & herbs

  1. 6

    Prepare produce

    While the seafood marinates, finely dice the red onion, mince the jalapeño (leave some seeds if you want more heat), peel and cube the mango and avocado, dice the optional tomato, and chop the cilantro. If using garlic, mince finely.

  2. 7

    Rinse onion (optional)

    If you prefer milder onion flavor, place the diced onion in cold water for 5 minutes, then drain and pat dry before adding to the ceviche.

Combine & finish

  1. 8

    Drain (if desired) but keep some marinade

    When the seafood is done marinating, use a slotted spoon to remove most of the seafood from the citrus, leaving behind about 2–3 tablespoons of marinade in the bowl. Retain some marinade to dress the ceviche so it isn't dry.

  2. 9

    Fold together

    Gently fold the marinated seafood with the diced mango, avocado, onion, jalapeño, tomato (if using), cilantro and minced garlic into the bowl with the reserved marinade. Taste and adjust salt.

  3. 10

    Finish and season

    Drizzle the optional teaspoon of olive oil and add freshly ground black pepper to taste. If mixture is too tart, a pinch more sugar or a touch more olive oil will balance flavors.

  4. 11

    Chill briefly or serve immediately

    Let the combined ceviche rest in the refrigerator 5–10 minutes for flavors to marry, or serve immediately over chilled plates. Garnish with extra cilantro leaves if desired.

  5. 12

    Serve

    Serve with tortilla chips, on tostadas, or spooned into lettuce leaves. Consume within 24 hours; best eaten within the first 6–8 hours for texture and freshness.

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