Divino Ceviche Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Divino Ceviche Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb firm white fish (sea bass, halibut, or mahi-mahi), very fresh, cut into 1/2-inch cubes; 1 cup fresh lime juice (from about 8–10 limes); 0.25 cup fresh lemon juice; 1.5 tsp sea salt; 0.5 tsp granulated sugar; 0.5 large white onion, very thinly sliced and separated into rings; 1 piece fresh jalapeño, seeded and finely diced (or serrano for more heat); 1 medium ripe tomato, seeded and small-diced; 0.5 cup fresh cilantro, coarsely chopped; 1 medium ripe avocado, peeled, pitted and cut into 1/2-inch cubes; 1 tbs extra-virgin olive oil; 0.25 tsp freshly ground black pepper; 0 to taste optional: cooked shrimp, chopped (if blending seafood); 8 piece tostadas or tortilla chips; 0.25 cup microgreens or extra cilantro leaves; 4 piece thin lime wedges

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time50m

Serves4

Make Divino Ceviche Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 lb firm white fish (sea bass, halibut, or mahi-mahi), very fresh, cut into 1/2-inch cubes

1 cup fresh lime juice (from about 8–10 limes)

1/4 cup fresh lemon juice

1 1/2 tsp sea salt

1/2 tsp granulated sugar

1/2 large white onion, very thinly sliced and separated into rings

1 piece fresh jalapeño, seeded and finely diced (or serrano for more heat)

1 medium ripe tomato, seeded and small-diced

1/2 cup fresh cilantro, coarsely chopped

1 medium ripe avocado, peeled, pitted and cut into 1/2-inch cubes

1 tbs extra-virgin olive oil

1/4 tsp freshly ground black pepper

0 to taste optional: cooked shrimp, chopped (if blending seafood)

Garnish & Serving

8 piece tostadas or tortilla chips

1/4 cup microgreens or extra cilantro leaves

4 piece thin lime wedges

Method

Prep & Cure

Prepare fish and citrus

Rinse the fish under cold water and pat dry with paper towels. Trim any connective tissue and cut into uniform 1/2-inch cubes so they cure evenly. Place the fish cubes in a nonreactive bowl (glass or stainless steel).

Pour the fresh lime juice and lemon juice over the fish ensuring the liquid covers the fish by about 1/4 inch. Sprinkle the sea salt and granulated sugar evenly over the mixture and gently stir to combine.

Cover the bowl with plastic wrap and refrigerate. Let the fish marinate (‘cook’ in the citrus) for 15–20 minutes for a very tender, partially cured ceviche, or 30–45 minutes if you prefer firmer, more opaque cubes. Stir once halfway through to ensure even curing.

Vegetables & Mixing

While the fish is curing, place the thinly sliced white onion in a small bowl of cold water for 5–10 minutes to mellow sharpness, then drain and pat dry.

Drain off about half of the curing liquid from the fish (leave enough to keep the fish moist and bright). Add the drained onion, diced tomato, finely diced jalapeño, chopped cilantro, olive oil, and freshly ground black pepper to the fish. Gently fold to combine, taking care not to mash the fish.

Taste for seasoning and add an extra pinch of salt or a squeeze of lime if needed. If using cooked shrimp, fold it in now so flavors blend.

Finish & Serve

Just before serving, gently fold in the avocado cubes so they remain intact and fresh. Adjust seasoning one last time.

Spoon the ceviche onto chilled plates or into small bowls. Drizzle a little extra-virgin olive oil over each portion and garnish with microgreens or extra cilantro leaves and a lime wedge.

Serve immediately with tostadas or tortilla chips. Leftovers: store refrigerated in an airtight container up to 24 hours (avocado may brown — consider adding avocado only to individual portions).