Ceviche Recipe

Select seafood

Choose one type of seafood: ahi tuna, cooked shrimp, white fish, or cooked octopus. Measure 1 cup of diced/ sliced seafood. If using raw fish or ahi, keep refrigerated and very fresh (sushi-grade). If using shrimp or octopus, ensure they are fully cooked and cooled.

If using raw fish or ahi: remove skin and bones, pat dry, then cut into even 1/2-inch cubes so the citrus can penetrate uniformly.

In a nonreactive bowl (glass or stainless steel), combine 3 cups fresh lime juice and 1 cup fresh lemon juice. Whisk in 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cumin (if using). Taste and adjust salt.

Add 1 minced garlic clove to the marinade and stir to distribute.

Place the prepared seafood in the bowl with the citrus marinade. Make sure the seafood is fully submerged. Cover and refrigerate.

Marinating times: for raw fish or ahi, allow to marinate 15-25 minutes until fish appears opaque and 'cooked' at the edges but still slightly translucent center (shorter for very delicate tuna). For cooked shrimp or octopus, marinate 10-15 minutes just to absorb flavors (do not overmarinate or it will get too soft). For firmer white fish, 20-30 minutes is appropriate.

While the seafood marinates, thinly slice 1 cup red onion and place in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry.

Seed and dice 1 cup roma tomatoes and 1 cup cucumber. Finely chop 1 jalapeño or serrano (remove seeds for milder heat) and chop 1/2 cup fresh cilantro.

When the seafood has marinated the appropriate time, drain off about half of the citrus marinade (reserve a small amount if you want extra dressing). Do not completely dry — leave enough to keep ceviche bright and juicy.

Gently fold the drained seafood with the prepared vegetables: red onion, tomatoes, cucumber, chopped chili, and cilantro. Add the 2 tablespoons extra-virgin olive oil (if not already added) and adjust seasoning with additional salt and black pepper to taste.

If using avocado, fold in diced avocado just before serving to prevent browning.

Spoon ceviche into chilled bowls or onto tostadas. Garnish with lime wedges and extra cilantro if desired. Serve immediately with tortilla chips or crisp tostadas.

Leftovers: store in an airtight container in the refrigerator and consume within 24 hours for best texture and safety. Note: raw-fish ceviche texture will become firmer and more opaque over time as citrus continues to 'cook' it.