Ceviche Recipe

Cut seafood

Pat haddock, shrimp, and scallops dry with paper towels. Cut haddock into 1/2-inch dice. Slice shrimp into 1/4-inch pieces (or halve if small). If scallops are large, halve or quarter to match size of fish. Aim for uniform, bite-size pieces so they cure evenly.

Combine with citrus

Place all diced seafood in a non-reactive (glass or stainless) bowl. Pour the measured lime and lemon juice over the seafood so pieces are completely submerged or well coated. Add 1 tsp kosher salt and 1/4 tsp black pepper. Stir gently to separate any pieces sticking together.

Add habanero infusion

Add the thin half-habanero slices to the bowl to infuse heat. Cover with plastic wrap and refrigerate for 20–25 minutes, stirring once at 10–12 minutes to ensure even 'cooking' by the acid. Taste a small piece after 20 minutes to check texture and spice level — seafood should be opaque and slightly firm. If needed, cure up to 30 minutes total but not much longer to avoid over-firming.

Prepare vegetables

While seafood is curing, peel and dice cucumber into small 1/4-inch cubes. Finely dice the red onion and chop cilantro. If using store-bought pico de gallo, drain any excess liquid; if homemade, use about 1/2 cup. Place all vegetables in a bowl and season with remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper. Toss to combine.

Combine cured seafood and vegetables

When seafood has turned opaque and is firm to the touch, drain off about half of the curing juices (reserve a tablespoon to adjust later if needed). Gently fold the cured seafood into the vegetable mixture along with 1/4 cup of the cilantro. Stir just enough to combine—avoid breaking the pieces. Taste and adjust seasoning: add up to 1 tsp more lime juice or a pinch more salt if needed.

Make guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash lightly with a fork until slightly chunky. Add 1 tbsp lime juice, 1/2 tsp salt, and 1/8 tsp cumin (if using). Stir in 1 tbsp chopped cilantro. Taste and adjust salt or lime as desired. Keep covered and chilled until serving to prevent browning.

Divide the ceviche among 4 small bowls or on a shared platter. Spoon a dollop (about 2 tbsp) of guacamole onto each portion or on the side. Sprinkle extra cilantro leaves over the ceviche and serve with corn tortilla chips and lime wedges. Offer reserved habanero slices for guests who want additional heat.

Storage and timing: Serve within 1–2 hours for best texture and freshness. Leftover ceviche can be kept covered in the refrigerator for up to 24 hours, but the seafood will continue to firm and the texture will change.