Ceviche Cups Recipe

If using fish

Rinse and pat the fish dry. Trim any skin and dark bits, then cut into 1/4-inch dice so the pieces are bite-sized for cups (about 3/4-inch max). Place the diced fish in a glass or nonreactive bowl.

If using shrimp

If using raw shrimp, bring a pot of salted water to a rapid simmer. Add shrimp and cook just until pink and opaque, about 1-2 minutes depending on size. Immediately transfer shrimp to an ice bath to stop cooking, then drain and finely chop into bite-sized pieces. Place shrimp in a glass or nonreactive bowl.

Pour the fresh lime juice and lemon juice over the diced fish or chopped shrimp, ensuring the seafood is fully submerged. Sprinkle kosher salt and 1/2 teaspoon black pepper over the top and gently stir to combine. Cover the bowl and refrigerate to allow the citrus to 'cook' the seafood: 15-20 minutes for shrimp or small-dice fish; up to 30 minutes for thicker fish pieces. The seafood should appear opaque and slightly firm when done.

While the seafood cures, prepare the vegetables: finely dice the red onion, tomato, cucumber, and jalapeño. Chop the cilantro. When the seafood is opaque, pour off about half (or more) of the citrus liquid if you prefer a less soupy ceviche, reserving some for flavor. Add the diced red onion, tomato, cucumber, jalapeño, and most of the cilantro to the bowl with the seafood. Stir gently.

Add the extra-virgin olive oil, optional honey or agave, and the small pinch of ground cumin if using. Adjust salt to taste (start with the measured amount and add up to 1/4 to 1/2 tsp more if needed) and add additional black pepper to taste. Stir gently to combine and taste; let sit in the refrigerator 5-10 minutes to marry flavors (not required but recommended).

Just before serving, fold in the diced avocado and remaining chopped cilantro to avoid browning. Gently combine so avocado stays in chunks.

Spoon approximately 1 to 1 1/2 tablespoons of ceviche into each mini tostada cup, endive leaf, or lettuce cup. Garnish with a small cilantro sprig and a crack of black pepper. Serve immediately with lime wedges and chips on the side.

Serve ceviche within 2-4 hours of making for best texture and freshness. Do not store ceviche longer than 24 hours; citrus will continue to 'cook' the seafood and texture will degrade. If you plan to prepare ahead, chop vegetables and store separately and only combine with seafood within 1 hour of serving.