Shaka Ceviche Recipe

Cut and combine

Rinse the fish and shrimp under cold water and pat dry with paper towels. Cut the fish into 1/2-inch dice and cut or halve the shrimp so pieces are roughly the same size as the fish. Place the fish and shrimp in a nonreactive bowl (glass or stainless steel).

Pour the fresh lime juice and lemon juice over the seafood until completely submerged. Sprinkle 1 teaspoon of the sea salt evenly over the mixture and stir gently to make sure all pieces are coated.

Cover the bowl with plastic wrap and refrigerate. Allow the seafood to 'cook' in the citrus for 20–30 minutes, stirring gently once at the 10–15 minute mark so the acid contacts all pieces. The fish should appear opaque and slightly firm; shrimp should turn pink and firm. If pieces are still translucent, allow up to 10 more minutes, checking frequently so they don’t overcook and become tough.

While the seafood is curing, place the thinly sliced red onion in a small bowl of cold water for 5 minutes to remove some sharpness, then drain and pat dry.

Finely dice the peppers, mince the jalapeño (remove seeds if you want milder heat), chop the cilantro, and dice the cucumber if using. Combine these vegetables and herbs in a separate mixing bowl.

When the seafood is opaque and firm, drain about half of the citrus marinade from the bowl, leaving a little to keep the ceviche moist (reserve drained marinade if you want to thin later).

Add the prepared vegetables and herbs to the bowl with the seafood. Sprinkle the remaining 1/2 teaspoon sea salt, the sugar (if using), and the black pepper over the mixture. Drizzle the olive oil in and gently fold everything together with a rubber spatula or spoon so pieces remain intact.

Taste and adjust seasoning: add more salt, a squeeze of lime, or a pinch of sugar if the ceviche is too acidic. If you prefer brighter citrus, add up to 2 tablespoons more lime juice.

If using avocado, fold diced avocado in just before serving to prevent browning. Let the ceviche rest 5 minutes at refrigerator temperature so flavors meld, or serve immediately.

Serve chilled in bowls or on tostadas with tortilla chips on the side. Garnish with a few extra cilantro leaves and a light drizzle of olive oil if desired.

Leftovers: keep refrigerated in an airtight container for up to 24 hours (seafood texture will continue to firm in citrus and is best the day it’s made).