Ceviche Recipe

Make the citrus marinade

In a nonreactive bowl, combine fresh lime juice, lemon juice, sea salt, sugar, and black pepper. Whisk until salt and sugar dissolve. Stir in the olive oil. Taste and adjust salt or acidity; the marinade should be bright and slightly salty.

Prepare seafood

Select one seafood option. For ahi tuna or firm white fish: trim any sinew, pat dry, and cut into 1/2-inch dice. For shrimp: if raw, poach in simmering salted water 1.5–2 minutes until just opaque, cool immediately in ice water and chop into bite-size pieces; if pre-cooked, chop as needed. For octopus: ensure it is tender and pre-cooked, slice thinly. Place the prepared seafood in a shallow nonreactive container.

Marinate seafood

Pour enough citrus marinade over the seafood to just cover it (use about 1 to 1 1/2 cups depending on how much covers). For raw fish or tuna: marinate 10–20 minutes in the refrigerator until the edges become opaque but the center may remain slightly translucent (tuna often served less 'cooked' — 5–10 minutes if you prefer). For shrimp and octopus (already cooked): marinate 5–10 minutes just to flavor; do not exceed 20 minutes to avoid rubbery texture. Gently toss once or twice during marination.

Prepare vegetables

While seafood marinates, rinse and thinly slice the red onion. To mellow onion bite, briefly rinse slices under cold water and drain or soak for 5 minutes in cold water, then drain. Seed and dice tomatoes and cucumber, finely mince jalapeño (remove seeds for less heat), and chop cilantro.

Combine

After the seafood has finished marinating for the desired time, drain about half of the marinade (reserve some to dress at serving if desired) so the ceviche is not overly soupy. Add the red onion, tomatoes, cucumber, jalapeño, and cilantro to the seafood. Gently toss to combine and coat. Taste and adjust seasoning with additional salt, pepper, or a splash of reserved citrus if needed.

Finish and serve

Fold in the diced avocado gently to avoid mashing. Spoon ceviche into chilled bowls or onto a platter. Garnish with tortilla chips or cancha alongside and lime wedges. Offer hot sauce at the table. Serve immediately so avocado remains fresh and texture is optimal.