Baja Style Ceviche Recipe

Prepare the fish

Rinse the fish under cold water and pat dry with paper towels. Trim away any skin and bones, then cut the fish into uniform 1/2-inch dice. Place the diced fish in a nonreactive bowl (glass or stainless steel).

Marinate in citrus

Pour the fresh lime juice and lemon juice over the diced fish until the pieces are fully submerged. Stir in kosher salt and granulated sugar to help balance acidity. Cover the bowl with plastic wrap and refrigerate for 20–30 minutes, stirring gently once halfway through, until the fish appears opaque and firm to the touch (cooked by the citrus). If the fish is still translucent after 30 minutes, continue marinating in 10–15 minute increments until opaque.

Prepare vegetables

While the fish marinates, dice the tomatoes into small 1/4- to 1/2-inch pieces (about 2 cups). Peel, seed (optional), and dice the English cucumber into 1/4-inch pieces (about 1 cup). Thinly slice the red onion, then place the slices in a bowl of cold water for 5 minutes and drain or rinse under cold water to mellow the bite; drain well. Finely mince the garlic. Seed and finely dice the jalapeño; reserve 1–2 tsp jalapeño for garnish if you want extra heat.

Combine with marinated fish

When the fish is opaque and lightly firm, drain off about half of the citrus marinade if you prefer a less soupy ceviche (reserve a few tablespoons to finish flavor). Gently fold the tomatoes, cucumber, drained red onion, minced garlic, and diced jalapeño into the marinated fish. Taste and adjust seasoning as needed.

Fold in the chopped cilantro and add the extra-virgin olive oil and freshly ground black pepper. If the ceviche tastes too acidic, stir in up to 2 tablespoons cold water and re-taste. Cover and chill the ceviche in the refrigerator for another 10–15 minutes to let flavors meld (do not marinate the avocado for long periods).

Add avocado and final adjustments

Just before serving, gently fold in the diced avocado to avoid browning. Adjust salt and pepper to taste and add a squeeze of lime if desired.

Spoon the chilled ceviche into bowls or serve on tostadas. Garnish with extra cilantro and reserved jalapeño slices for heat. Serve with tortilla chips or additional lime wedges on the side. Keep refrigerated and consume within 24 hours for best quality.