Mexican Recipe

Portion and brine

If making only one protein, use 1 lb of that protein. For mixed, use 1/2 lb snapper and 1/2 lb shrimp. Pat seafood dry. Cut snapper into 1/2" dice. If using shrimp raw and preferring boiled-cured style, blanch shrimp: bring a pot of salted water to a boil, add shrimp for 30–60 seconds until just opaque, then immediately transfer to ice water; chop into bite-size pieces. Place the diced snapper and/or chopped shrimp in a nonreactive bowl.

Pour the fresh lime juice over the seafood so it is fully submerged. Stir in 1 tablespoon kosher salt and 1 teaspoon black pepper to distribute. Cover and refrigerate. For raw snapper-only ceviche, cure 20–30 minutes until fish is opaque and firms; for pre-blanched shrimp, 10–15 minutes is sufficient. If mixing proteins, use 15–20 minutes and check texture: seafood should be opaque and slightly firm but not rubbery.

Preheat a grill or grill pan to medium-high. Brush pineapple slices, jalapeños (halved and seeded if you prefer less heat), and the whole yellow onion (cut into 1/2" thick rounds) lightly with 1 tablespoon olive oil.

Grill pineapple 3–4 minutes per side until caramelized and grill marks appear. Grill onion rings 2–3 minutes per side until softened and charred edges develop. Grill jalapeño halves 2–3 minutes skin side down until blistered; if you want less heat, remove seeds after grilling. Transfer to a cutting board and let cool slightly.

Dice the grilled pineapple into approximately 1/4–1/2" pieces. Slice or chop grilled onion into similar small pieces. Finely chop 1–2 grilled jalapeños (to taste). Reserve any jalapeño seeds you removed if you want more heat.

To the bowl with cured seafood, add the diced grilled pineapple, grilled onion, chopped jalapeño, diced roma tomato, diced cucumber and the optional finely diced red onion. Toss gently to combine so the citrus continues to cure and the flavors mingle.

Finely chop the cilantro and stir in about 1/2 cup. Taste and adjust seasoning: add the remaining 1/2 tablespoon kosher salt if needed, up to 1/2 teaspoon fine sea salt, and a pinch (1/8 tsp) of ground cumin if using. If the ceviche tastes too tart, stir in a small drizzle of olive oil (up to 1 teaspoon) or a few thin slices of avocado to round the acidity.

If you prefer the vegetables crisper, add them right before serving. For more integrated flavor, let ceviche rest refrigerated 5–10 minutes after combining, then re-taste and adjust salt and heat.

Transfer ceviche to a serving bowl. Sprinkle with a final pinch of sea salt and a few extra chopped cilantro leaves. Arrange lime wedges and avocado slices alongside.

Serve chilled with tortilla chips or on tostadas. Note: ceviche is best eaten the same day; consume within 8 hours refrigerated. Leftovers will continue to 'cook' in citrus and become firmer.