Ceviche/crudo Recipe

Name: Brine Seafood & Raw Bars Ceviche/CRUDO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb fresh firm white fish (e.g., sea bass, halibut) or sushi-grade tuna; 0.5 lb fresh scallops or shrimp (optional, diced); 3 cups fresh lime juice; 0.5 cups fresh lemon juice; 0.25 cups fresh orange juice (optional, for balance); 2 tbs extra-virgin olive oil; 1.5 tsp sea salt; 0.5 tsp white pepper or black pepper (freshly ground); 0.5 cups red onion, very thinly sliced; 1 tbs shallot, minced; 1 piece jalapeño or serrano chile, seeds removed and finely diced; 0.5 cups fresh cilantro, roughly chopped; 0.75 cups English cucumber, seeds removed, small dice; 1 piece ripe avocado, diced (add just before serving); 0.5 cups cherry tomatoes, quartered (optional); 0.25 cups microgreens or sprigs of cilantro; 8 pieces tostadas, tortilla chips, or sliced toasted baguette; 4 pieces lime wedges; 1 tsp optional: fish sauce or soy sauce (for umami)

Inspired by Brine Seafood & Raw Bar

Time30m

Serves4

Chef’s daily preparation

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Ingredients

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Seafood

1 lb fresh firm white fish (e.g., sea bass, halibut) or sushi-grade tuna

1/2 lb fresh scallops or shrimp (optional, diced)

Citrus & Marinade

3 cups Fresh lime juice

1/2 cups fresh lemon juice

1/4 cups fresh orange juice (optional, for balance)

2 tbs extra-virgin olive oil

1 1/2 tsp sea salt

1/2 tsp white pepper or black pepper (freshly ground)

Aromatics & Heat

1/2 cups red onion, very thinly sliced

1 tbs shallot, minced

1 piece jalapeño or serrano chile, seeds removed and finely diced

1/2 cups fresh cilantro, roughly chopped

Vegetables & Garnish

3/4 cups English cucumber, seeds removed, small dice

1 piece ripe avocado, diced (add just before serving)

1/2 cups cherry tomatoes, quartered (optional)

1/4 cups microgreens or sprigs of cilantro

Finishing & Serving

8 pieces tostadas, tortilla chips, or sliced toasted baguette

4 pieces Lime wedges

1 tsp optional: fish sauce or soy sauce (for umami)

Method

Prep Seafood

Chill and slice

Keep fish and any additional seafood well chilled until ready to work. Pat the fish dry with paper towels. Trim away skin and any bloodline. Cut the fish into uniform 1/4- to 1/2-inch dice (for crudo, you may slice into thin sashimi-style pieces instead). If using scallops or shrimp, dice to match fish size. Place cut seafood into a glass or stainless-steel bowl.

Make Marinade

In a separate bowl, combine lime juice, lemon juice, and orange juice (if using). Whisk in the olive oil until slightly emulsified. Add sea salt and white pepper, taste and adjust seasoning — the citrus should be bright and slightly salty. If you want a touch of umami, whisk in the optional fish sauce or soy sauce now (about 1 tsp).

Aromatics & Vegetables

Very thinly slice the red onion and place in a small bowl of ice water for 5 minutes to soften the bite, then drain and pat dry. Mince the shallot and finely dice the chile. Dice the cucumber and halve/quarter cherry tomatoes if using. Roughly chop the cilantro. Prepare avocado but do not add yet — toss with a squeeze of lime only at service to prevent browning.

Marinate Seafood

Pour about 3/4 of the citrus marinade over the diced fish (reserve some marinade to dress later). Gently toss to coat, cover, and refrigerate. For classic ceviche (citrus-cooked): marinate for 12–20 minutes until fish becomes opaque and slightly firm (timing depends on fish thickness). For crudo-style: marinate only 1–2 minutes or simply spoon marinade over just before serving, maintaining a silky raw texture. If including cooked shrimp, add only to warm-through in marinade or mix in after to avoid overcooking.

Assemble

After marinating to your preferred doneness, drain off excess marinade if desired (reserve a few tablespoons). Gently fold in the drained red onion, shallot, diced cucumber, chile, and about three-quarters of the chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or a splash of reserved citrus. Fold in the avocado gently at the last moment if using.

Plate & Finish

Arrange tostadas, chips, or toasted baguette slices on plates. Spoon ceviche/crudo onto each vessel or serve in chilled bowls for sharing. Drizzle a little of the reserved marinade or extra-virgin olive oil over the top. Garnish with remaining cilantro, microgreens, and lime wedges on the side. Serve immediately so avocado and chips remain fresh.

Notes & Timing

Serve within 30 minutes of assembly for best texture. If you need to prepare ahead, keep seafood and marinade chilled separately and combine just before service. Adjust chile quantity to taste. For a smoky note, add a small spoon of roasted corn or charred jalapeño.