Seasonal Ceviche Recipe

Prepare fish and marinate

Place the 1 cup of diced fish in a nonreactive bowl. Pour the 1 cup of fresh lime juice over the fish so it is fully submerged. Stir gently to separate any sticking pieces. Cover and refrigerate for 20–30 minutes, stirring once at 15 minutes, until the fish has turned opaque and is firm to the touch (the exact time depends on the thickness of the cubes).

Drain and combine with vegetables

Once the fish is 'cooked' through by the lime, drain off about half of the lime juice (leave some for brightness). Add the 1/2 cup diced red onion, 1/2 cup diced tomato, 1/2 cup diced cucumber, 1 tsp minced jalapeño, 1/4 cup chopped cilantro, 1 tsp kosher salt, and 1/4 tsp black pepper. Gently fold everything together to combine without mashing the fish. Taste and adjust seasoning — add up to 1/2 tsp more salt if needed or a little more lime juice for brightness.

Toss the 1 cup diced avocado with 1 tsp additional lime juice and 1 tbs olive oil just before serving to prevent browning and give a silky finish. Gently fold the avocado into the ceviche mixture (or spoon on top for presentation). Sprinkle the 1 tbs cilantro leaves over the top as a garnish.

Fry or bake tortillas

For frying: Heat 1/2 cup neutral oil in a medium skillet over medium-high heat until shimmering but not smoking (about 350°F/175°C if you have a thermometer). Fry tortilla wedges in batches for 30–45 seconds per side until crisp and lightly golden. Use a slotted spoon to transfer to a paper towel-lined tray and immediately sprinkle with 1/2 tsp fine sea salt. For a baked option: toss wedges lightly with 1 tbs oil and spread in a single layer on a baking sheet; bake at 375°F (190°C) for 8–12 minutes, turning once, until crisp; season with salt.

Infuse oil

Combine 1/4 cup neutral oil, 1 tsp crushed red pepper flakes, 1/4 tsp smoked paprika (if using), and a pinch (about 1/4 tsp) kosher salt in a small heatproof bowl. Warm the oil in a small saucepan until it is hot but not smoking (about 200–220°F / 93–105°C). Carefully pour the hot oil over the pepper flakes and paprika; it will sizzle and bloom the spices. Let sit for 5 minutes, then cool to room temperature. Strain if you prefer a clear oil, or leave the flakes for texture.

Spoon the ceviche into a shallow serving bowl. If avocado was folded in separately, arrange avocado pieces on top. Drizzle 1–2 teaspoons of the chili oil over the ceviche (or serve the chili oil on the side). Place crispy tortilla chips alongside or tuck a few into the ceviche. Serve immediately so chips remain crunchy.