Name: Javier's DTLAs Trio De Ceviche Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cups fresh lime juice; 0.25 cups fresh lemon juice; 0.25 cups fresh orange juice; 1.5 tsp kosher salt; 0.5 tsp granulated sugar; 0.25 tsp black pepper; 8 oz ahi tuna (sushi-grade), 1/2–3/4 inch dice; 8 oz raw shrimp (cooked briefly in marinade) or pre-cooked shrimp, peeled and tails removed, halved if large; 8 oz firm white fish (sea bass, corvina, snapper), sushi-grade, 1/2–3/4 inch dice; 8 oz octopus (pulpo), cooked and sliced into bite-sized pieces; 0.5 cups red onion, very thinly sliced; 0.5 cups tomato, seeds removed, small dice; 1 unit jalapeño, seeds removed and minced (adjust to heat preference); 0.25 cups cilantro, chopped; 0.5 cups cucumber, small dice, seeds removed; 1 tbs extra-virgin olive oil; 1 unit avocado, diced; 8 unit tostadas or plantain chips (for serving); 0.25 cups microgreens or additional cilantro (optional); 1 tsp chili oil or ají amarillo (optional, for drizzle)

Method

Base & Citrus Marinade

Make the citrus marinade

In a nonreactive bowl, whisk together fresh lime juice, lemon juice, and orange juice. Stir in kosher salt, granulated sugar, and black pepper until dissolved. Taste and adjust salt or sugar to balance acidity.

Let the marinade chill in the refrigerator while you prepare the other ingredients so flavors marry and the marinade is cold.

Seafood Preparation

Prepare the chosen seafood

Select up to three proteins (ahi, camarón, pescado, pulpo). Keep amounts proportionate — recommended total seafood weight is about 12–16 oz for 4 servings (this recipe lists 8 oz per option so pick accordingly). Pat the seafood dry with paper towels and cut ahi and white fish into 1/2–3/4 inch dice. If using raw shrimp, peel, devein, and butterfly if large; if using pre-cooked shrimp, halve large pieces. Ensure octopus is pre-cooked and sliced into bite-sized pieces.

Marinating times by protein

Place each chosen seafood in its own shallow bowl and pour enough chilled citrus marinade to mostly cover. Marinate times: ahi and white fish — 8 to 10 minutes for bright, just-cured texture (do not over-marinate or fish becomes mealy); shrimp (raw) — 12 to 15 minutes until opaque and firm; pre-cooked shrimp and cooked octopus — 2 to 3 minutes just to pick up flavor (they're already cooked). If using multiple proteins, remove each when its recommended time is reached and transfer to a mixing bowl with a slotted spoon so citrus remains.

Vegetables & Aromatics

Prepare vegetables

While seafood marinates, thinly slice red onion and soak in cold water for 5 minutes to mellow. Drain and pat dry. Dice tomato and cucumber, mince jalapeño (remove seeds to reduce heat), and chop cilantro. Reserve half the cilantro for garnish.

Combine the drained onion, tomato, cucumber, minced jalapeño, and chopped cilantro in a bowl and gently toss to combine.

When seafood pieces are removed from the marinade, fold them gently into the vegetable mixture so everything is evenly distributed. Add 1 tablespoon extra-virgin olive oil and toss lightly. If using avocado, fold in diced avocado just before plating to avoid browning.

Finishing & Assembly

Adjust seasoning & plate

Taste the mixed ceviche and adjust seasoning with additional salt, a squeeze of lime, or a pinch more sugar if the mix is too acidic. Drizzle a small amount of chili oil or ají amarillo if using for color and heat. Finish with a sprinkle of reserved cilantro or microgreens and a light drizzle (about 1 tsp) of extra-virgin olive oil.

Serve immediately on chilled plates or in small bowls with tostadas or plantain chips on the side. Ceviche is best eaten within 30–45 minutes of assembly for optimal texture. Leftovers (if any) can be refrigerated up to 24 hours, though texture will continue to firm and flavors will intensify.