Seafood Ceviche Recipe

Quick pickle onions

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine white vinegar, water, sugar, and 0.5 tsp sea salt and bring just to a simmer to dissolve sugar and salt (about 2 minutes). Pour the hot brine over the onions, press onions down so they are submerged, let cool to room temperature (about 20–30 minutes) then refrigerate. For best flavor let sit at least 30 minutes; can be made up to 24 hours ahead.

Prepare seafood

Rinse the shrimp and pat dry, then cut into 1/2-inch pieces. Dice the Mahi Mahi into 1/2-inch cubes. Place both in a nonreactive bowl (glass or stainless steel).

Cure with citrus

Pour the fresh lime juice and orange juice over the seafood ensuring the pieces are fully submerged. Stir in 1 tsp of sea salt and 1/4 tsp black pepper. Cover and refrigerate. Allow the seafood to 'cook' in the citrus until opaque and firm — about 20–30 minutes for the shrimp and 15–20 minutes for the Mahi Mahi. (If pieces are larger, allow up to 40 minutes; check for opaque texture.)

Prep aromatics

While the seafood cures, finely mince the serrano pepper (remove seeds for milder heat), finely dice 1/4 cup red onion, seed and dice the tomato, chop the cilantro, and gently cube the avocado and toss with a teaspoon of lime juice to prevent browning.

Combine and season

When the seafood is opaque and firm, drain off about 80% of the citrus (reserve a few tablespoons if you want more dressing). Return the seafood to the bowl and fold in the minced serrano, diced red onion, tomato, and chopped cilantro. Add 1 tablespoon extra-virgin olive oil, the remaining 1/2 tsp sea salt (adjust to taste), and the remaining 1/4 tsp black pepper. Gently fold in the avocado last so it keeps shape.

Adjust and chill

Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed. Cover and chill the combined ceviche for 5–10 minutes to marry flavors but serve soon after to keep avocado fresh and plantain chips crisp.

Spoon the ceviche into small bowls or a shallow platter. Top with a few pickled red onions. Garnish with cilantro sprigs and serve with plantain chips and lime wedges on the side. Suggest 3–4 plantain chips per serving as an appetizer. Leftover ceviche should be eaten within 24 hours and kept refrigerated.