Fresh Ceviche Recipe

Prepare the fish

Rinse the sashimi-grade fish under cold water and pat very dry with paper towels. Trim any skin or connective tissue, then cut into uniform 1/2-inch dice. Place the diced fish in a glass or stainless steel bowl (avoid reactive metals).

Make the citrus marinade

Pour the fresh lime juice, lemon juice and optional orange juice over the fish until the pieces are submerged about three-quarters. Stir gently to ensure all pieces are coated. The citric acid will 'cook' the fish.

Add aromatics and salt

Thinly slice the red onion and add to the bowl. Add the finely minced jalapeño (taste first if very spicy), diced tomatoes, diced cucumber (if using) and about three-quarters of the chopped cilantro. Sprinkle in the sea salt and black pepper. Stir gently to combine.

Marinate

Cover the bowl tightly with plastic wrap and refrigerate. For very small dice (1/2-inch) allow 15–25 minutes for the fish to firm and appear opaque at the edges; for slightly larger pieces or firmer 'cooked' texture, marinate up to 45 minutes. Taste after 15 minutes to check doneness; the interior should be opaque and firm but still tender.

Finish

Once the fish is done to your liking, drain off about half of the citrus marinade (reserve a couple tablespoons for flavor if you like). Stir in the remaining cilantro and drizzle the extra-virgin olive oil if using. Adjust seasoning with additional salt or a squeeze of lime to taste.

Spoon the ceviche into shallow bowls or onto a platter. Garnish with avocado slices and remaining cilantro. Serve immediately with tortilla chips or tostadas and lime wedges on the side.

If you plan to hold ceviche longer than an hour, keep chilled and cover; note texture will continue to firm as it sits. Consume within 24 hours for best quality and food safety.