Trio De Ceviche Recipe

Prepare protein

If using ahi: trim and pat dry, cut into 1/2-inch dice and keep chilled. If using shrimp: poach peeled shrimp 2–3 minutes until just opaque, cool in ice bath, and dice to bite-size. If using firm white fish: cut into 1/2-inch dice and chill. If using octopus: slice cooked octopus into bite-size pieces and chill.

Place 12 oz of the chosen protein in a nonreactive bowl.

Pour 1 cup fresh lime juice and 1/4 cup fresh lemon juice over the protein so it is mostly submerged. Add 1 tsp sea salt, 1/2 tsp sugar and 1/4 tsp black pepper. For ahi, add 1/2 tsp sesame oil at this stage if using.

Gently toss to coat. If using raw tuna (ahi) or raw white fish and you prefer very 'cooked' ceviche, marinate 10–12 minutes. For shrimp, cooked fish, or octopus, marinate 4–6 minutes just to marry flavors. Do not overmarinate raw fish or tuna or it will become too firm.

Thinly slice 1/2 cup red onion into half-moons and rinse briefly under cold water to soften pungency; drain well.

Halve and quarter 1/2 cup cherry tomatoes, seed and dice 1/2 cup cucumber into small cubes, finely chop 1 scallion (white and green), and finely chop 1 jalapeño (remove seeds for milder heat).

When protein has marinated the appropriate time, add the prepared onion, tomatoes, cucumber, scallion and jalapeño to the bowl. Add 1/4 cup chopped cilantro leaves. Gently fold to combine.

Drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon hot sauce or chile oil over the ceviche mixture. Taste and adjust salt (add up to 1/4 tsp more) and acidity (add a splash more lime if needed).

Dice half an avocado and gently fold in just before plating to prevent browning.

For a composed trio plate: divide the prepared ceviche into three equal small portions (about 4 oz each) into ramekins or tasting spoons. If presenting three different proteins, prepare each protein separately using the same marinade proportions and vegetable mix, then portion each into its own ramekin.

Garnish each portion with microgreens or extra cilantro and a lime wedge. Serve immediately with tostadas or tortilla chips on the side.

Ceviche is best enjoyed within 30 minutes of assembly for freshness and texture. Keep chilled until serving. Leftovers (especially raw fish ceviche) will continue to 'cook' in citrus and are best consumed within 24 hours.

Adjust chili and salt to taste. For smoky flavor with shrimp or fish, lightly char tomatoes or add a touch of smoked paprika to the dressing (10–20 pinch).