Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Ceviche De Mercado Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb firm white fish (sea bass, snapper), skin removed and cut into 1/2-inch cubes; 8 oz raw shrimp, peeled, deveined, tails removed, cut into 1/2-inch pieces; 4 oz calamari rings, cleaned and cut into 1/2-inch pieces (optional); 1 cup fresh lime juice (about 8–10 limes); 1 tbs fresh orange juice (about 1–2 oranges); 1.5 tsp kosher salt; 1 tsp granulated sugar; 0.25 tsp freshly ground black pepper; 0.5 cup red onion, very thinly sliced; 1 cup roma tomato, seeded and diced; 0.5 cup cucumber, peeled, seeded, diced; 0.25 cup fresh cilantro, chopped; 2 tbsp fresh parsley, chopped (optional); 1 each small jalapeño, seeds removed, finely chopped (or serrano for more heat); 1 each avocado, diced (optional, add just before serving); 1 tsp extra virgin olive oil; 1 tsp hot sauce (optional); 8 each tortilla chips or tostadas, for serving

Method

Seafood Preparation

Trim and cube

Rinse the fish and seafood under cold water and pat dry with paper towels. Trim away any membranes. Cut fish into 1/2-inch cubes and cut shrimp and calamari into similar-size pieces so they cure evenly.

Place all seafood in a glass or nonreactive bowl large enough to hold the fish and marinade. Do not use aluminum.

Marinade & Cure

In a separate bowl, whisk together the fresh lime juice, orange juice, kosher salt, sugar, and black pepper until the salt and sugar dissolve.

Pour the citrus marinade over the seafood, making sure the pieces are submerged. Gently stir to ensure even contact. Cover the bowl with plastic wrap and refrigerate.

Cure time: Let the seafood marinate in the refrigerator for 20–30 minutes for a Mercado-style ceviche with small cubes. The fish should appear opaque and slightly firm; shrimp should be opaque and pink. If you prefer firmer, more ‘cooked’ seafood, marinate up to 45 minutes, but no longer than 2 hours to avoid mushy texture.

Vegetables & Herbs

While the seafood marinates, prepare the vegetables. Rinse and thinly slice the red onion, then soak it in cold water for 5 minutes to mellow the bite. Drain and pat dry.

Seed and dice the tomato and cucumber, finely chop the cilantro, parsley (if using), and jalapeño. Reserve a tablespoon of cilantro for garnish.

After the seafood has cured to your liking, drain about half of the citrus liquid from the bowl to avoid an overly soupy ceviche. Leave enough to keep the seafood moist and flavorful (about 2–3 tablespoons).

Add the sliced onion, diced tomato, diced cucumber, chopped cilantro, parsley, and chopped jalapeño to the bowl with the seafood. Gently fold to combine so vegetables do not break the fish.

Seasoning & Final Touches

Taste and adjust seasoning: add additional salt (start with 1/4 tsp increments), a squeeze more lime if needed, or a teaspoon of orange juice for balance. If using, stir in the extra virgin olive oil and hot sauce.

If using avocado, gently fold in the diced avocado just before serving to prevent browning and avoid making it mushy.

Chill for 5–10 minutes after assembling to let flavors meld, but serve soon after adding avocado.

To Serve

Spoon ceviche into small bowls or onto tostadas. Garnish with reserved cilantro and an extra drizzle of olive oil or a few drops of hot sauce if desired.

Serve immediately with tortilla chips or crisp tostadas alongside lime wedges.