Ceviche Recipe

Prepare the fish or shrimp

If using fish: Pat the fish dry and cut into 1/2-inch to 3/4-inch cubes. If using shrimp: peel, devein and butterfly or cut into 1/2-inch pieces so acid can penetrate evenly.

Place the seafood in a nonreactive glass or stainless-steel bowl. Sprinkle with the coarse sea salt and toss gently to distribute.

Pour the fresh lime juice and lemon juice (if using) over the seafood until it is just submerged. Stir once to ensure all pieces are coated. Add the sugar if using and stir to dissolve.

Cover and refrigerate. For very thin small-dice fish, marinate 15–20 minutes until opaque and firm. For thicker pieces or shrimp, marinate 20–30 minutes. Taste a piece to ensure it is 'cooked' through by acid before proceeding; don’t over-marinate or it will become tough.

While the seafood marinates, thinly slice the red onion and place it in a small bowl of cold water for 5–10 minutes to mellow the bite, then drain well.

Finely chop the jalapeño or serrano, removing seeds for less heat. Seed and dice the tomato and cucumber (if using). Chop the cilantro roughly.

When the seafood is ready, drain about half of the marinade (reserve some for extra juice if desired) so the mixture isn’t too liquid. Add the sliced onion, chopped chile, diced tomato, cucumber and most of the cilantro to the seafood. Gently fold to combine.

Season the ceviche with the freshly ground black pepper and adjust salt to taste. If the ceviche tastes too sharp, add a small splash (about 1 tsp) of extra-virgin olive oil or a pinch more sugar and stir gently.

If using avocado, fold in the diced avocado just before serving to avoid browning.

Transfer ceviche to a chilled serving bowl or spoon onto tostadas. Garnish with the remaining cilantro. Serve immediately with tortilla chips or tostadas.

Leftovers: keep refrigerated in a sealed container up to 24 hours; acidity continues to 'cook' the seafood and texture will change, so best eaten the day made.