Ceviche Caliente Recipe

Prepare seafood

Pat the fish or mixed seafood dry with paper towels. If using whole fish, trim skin and bones and cut into 1/2-inch cubes. If using shrimp or scallops, cut large pieces to similar bite-sized pieces so they marinate evenly.

Place the seafood in a nonreactive bowl (glass or stainless steel). Pour the fresh lime juice and optional orange juice over the seafood so it is mostly submerged. Season with kosher salt and black pepper and gently toss to combine.

Cover and refrigerate for 20–30 minutes for small shrimp/scallops or 30–45 minutes for firm white fish. The seafood should turn opaque and slightly firm — this is the 'cooking' from the acid. Do not over-marinate or the texture will become mealy.

While seafood marinates, place the thinly sliced red onion in a small bowl of cold water for 5–10 minutes to soften bite and reduce sharpness; drain and pat dry.

Combine the drained onion, finely chopped jalapeño (start with half if sensitive), diced seeded tomato, minced garlic, and chopped cilantro in a mixing bowl.

After the seafood has finished marinating, use a slotted spoon to transfer seafood from the lime juice into the vegetable bowl, reserving about 2 tablespoons of the citrus marinade. Toss gently to combine so vegetables and seafood are evenly distributed.

Taste and adjust seasoning with a small pinch of salt or extra lime juice if needed. Let sit at cool room temperature for 5 minutes while you prepare the warm finish.

Heat a small skillet over medium heat. Add the olive oil and butter and let the butter melt and foam but not brown.

Add the reserved 2 tablespoons of citrus marinade and the white wine or fish stock to the hot pan. Bring to a gentle simmer and reduce for 1–2 minutes to mellow the acidity and concentrate flavor.

Add hot pepper flakes if using and swirl briefly. Immediately pour the warm flavored oil/broth over the marinated seafood and vegetables. The brief heat will warm the top layer and meld flavors without fully cooking the acid-cured seafood.

Fold in the diced avocado gently. Transfer ceviche to a serving bowl or individual plates. Garnish with extra cilantro and serve with tortilla chips or tostadas and lime wedges on the side.

Estimated serving suggestion: serve immediately while the warm oil is still fragrant. Leftovers: keep chilled and consume within 24 hours; the texture will continue to firm as it sits.