Ceviche Recipe

Trim and cube

Pat the fish (and shrimp, if using) dry with paper towels. Trim away any remaining skin or membranes. Cut into uniform 1/2-inch cubes so the citrus cures evenly.

Place the cubed fish and shrimp in a nonreactive bowl (glass or stainless steel).

Combine the fresh lime juice, lemon juice, and orange juice in a measuring cup. Taste — the mixture should be bright and tangy. Adjust to about 1 to 1 1/4 cups total citrus for 1.5 lb seafood; use more lime if you prefer a sharper flavor.

Pour the citrus mixture over the seafood until it is just covered. Stir gently to make sure all pieces are submerged or well coated.

Cover the bowl with plastic wrap and refrigerate. For 1/2-inch cubes of firm fish, marinate 20–30 minutes until the fish turns opaque and is slightly firm; shrimp should be opaque and curl. Taste a small piece after 20 minutes to check doneness. Do not over-marinate — the fish will become tough and 'cooked' beyond ideal texture.

While the seafood marinates, put the thinly sliced red onion in a small bowl with 1–2 tablespoons of the lime juice from your marinade to take some bite off the onion. Let sit for 10–15 minutes, then drain any excess liquid.

Once the seafood is opaque and 'cooked' through, drain about half of the citrus marinade if you prefer a drier ceviche; leave enough to keep the mixture moist and bright. Return seafood to the bowl.

Add the drained red onion, diced tomatoes, finely minced jalapeño, diced cucumber (if using), and chopped cilantro to the seafood.

Gently fold in the diced avocado last so it doesn't mash. Season with kosher salt and freshly ground black pepper. Drizzle the olive oil over the top if using and toss gently to combine. Taste and adjust salt, pepper, or a squeeze of lime as needed.

Serve immediately chilled in bowls or on tostadas. Provide tortilla chips or tostadas on the side and lime wedges for extra brightness.

Ceviche is best eaten within 2–4 hours of preparation for optimal texture. Store leftovers in a sealed container in the refrigerator up to 24 hours, but note the texture will continue to firm and the avocado will brown.