Ceviche Classico Recipe

Name: Limo Peruvian Eaterys Ceviche Classico Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb fresh firm white fish (sea bass, snapper, halibut), skinned and diced; 0.5 lb raw shrimp, peeled, deveined, tail removed, cut in 1/2-inch pieces; 1 cup freshly squeezed lime juice; 0.25 cup freshly squeezed lemon juice; 2 tbs fresh orange juice (optional, for balance); 0.5 cup red onion, very thinly sliced; 1 piece jalapeño or serrano chile, seeded and finely minced; 1 cup ripe tomato, seeded and small-diced; 0.25 cup fresh cilantro, leaves and tender stems, chopped; 0.5 cup cucumber, peeled if desired, seeded and small-diced (optional); 1 tsp kosher salt; 0.25 tsp black pepper, freshly ground; 1 tbs extra-virgin olive oil (optional, for silkiness); 1 piece avocado, ripe but firm, diced (for serving); 12 pieces tortilla chips or tostadas; 4 pieces lime wedges

Inspired by Limo Peruvian Eatery

Time45m

Serves4

Make Ceviche Classico Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

1 lb fresh firm white fish (sea bass, snapper, halibut), skinned and diced

1/2 lb raw shrimp, peeled, deveined, tail removed, cut in 1/2-inch pieces

Marinade & Acid

1 cup Freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

2 tbs fresh orange juice (optional, for balance)

Aromatics & Veggies

1/2 cup red onion, very thinly sliced

1 piece jalapeño or serrano chile, seeded and finely minced

1 cup ripe tomato, seeded and small-diced

1/4 cup fresh cilantro, leaves and tender stems, chopped

1/2 cup cucumber, peeled if desired, seeded and small-diced (optional)

Seasoning & Finish

1 tsp kosher salt

1/4 tsp Black pepper, freshly ground

1 tbs extra-virgin olive oil (optional, for silkiness)

1 piece avocado, ripe but firm, diced (for serving)

To Serve

12 pieces tortilla chips or tostadas

4 pieces Lime wedges

Method

Prep Seafood & Acid Cure

Trim and dice seafood

Rinse the fish and shrimp under cold water and pat dry with paper towels. Cut the fish into uniform 1/2-inch cubes. If using shrimp, cut into similar-sized pieces so they cure evenly.

Place the diced fish and shrimp in a nonreactive bowl (glass or stainless steel). Pour the lime and lemon juice over the seafood until it is just submerged. Add the optional orange juice if using.

Stir gently to ensure all pieces are coated. Cover the bowl and refrigerate. For small-dice ceviche (1/2-inch cubes) marinate 20–30 minutes until fish turns opaque and shrimp are opaque and firm. For firmer texture, marinate up to 45 minutes, but do not exceed 60 minutes to avoid overcooking and mushy texture.

Prepare Vegetables & Seasoning

While the seafood is curing, place the thinly sliced red onion in a small bowl and cover with cold water for 5 minutes then drain well — this mellows the raw onion bite. Pat the onion dry.

Seed and finely mince the jalapeño or serrano. If you prefer less heat, remove the ribs and seeds before mincing. Chop the cilantro and dice the tomato and cucumber into small, uniform pieces.

Combine the drained red onion, minced chile, diced tomato, diced cucumber (if using), and chopped cilantro in a medium bowl. Add kosher salt and black pepper and toss gently.

Combine & Finish

When the seafood is opaque and 'cooked' through, remove about half of the curing liquid from the bowl using a slotted spoon to avoid excess dilution but keep enough juice for flavor. Add the seafood to the bowl with the vegetable mixture and fold gently to combine.

Taste and adjust seasoning — add up to an additional 1/2 tsp salt if needed and a pinch more black pepper. Stir in the tablespoon of extra-virgin olive oil if using for a silkier mouthfeel.

Gently fold in the diced avocado right before serving to prevent it from browning; alternatively serve avocado on the side.

Serve

Transfer the ceviche to a chilled serving bowl or individual bowls. Garnish with a few cilantro leaves and serve immediately with tortilla chips or on tostadas and lime wedges alongside.

Leftovers: keep refrigerated in an airtight container and consume within 24 hours. Note: the acid will continue to 'cook' the seafood and change texture over time.