Chef's Ceviche Recipe

Prepare fish and citrus

Pat the fish dry with paper towels and cut into uniform 1/2" cubes so the citrus can cure evenly. Place the fish in a non-reactive bowl (glass or stainless steel). Pour the fresh lime juice and lemon juice over the fish so it is fully submerged. Stir in the sea salt and black pepper to distribute evenly.

Refrigerate and cure: Cover the bowl and refrigerate for 20–30 minutes, stirring once at the 10–15 minute mark. Cook time will depend on cube size — fish should appear opaque and slightly firm when done. Taste a piece to confirm it is 'cooked' through by the acid.

Prepare vegetables while fish cures: thinly slice the red onion and rinse briefly under cold water to remove excess bite if desired, then drain well. Seed and dice tomatoes and cucumber; finely mince the jalapeño (remove seeds for less heat). Chop the cilantro and cube the avocado last to avoid browning.

Combine: After the fish has cured for 20–30 minutes and is opaque, drain about half of the citrus marinade from the bowl (leave enough to keep the mixture moist). Add the prepared onion, tomatoes, cucumber, jalapeño and half of the cilantro to the fish. Gently fold to combine so the fish remains intact.

Season and balance: Drizzle the extra-virgin olive oil and orange juice (if using) over the ceviche. Taste and adjust seasoning — add up to 1/2 tsp more salt or a squeeze more lime if it needs brightness. Fold in the diced avocado carefully so it doesn't mash.

Rest briefly: Let the ceviche rest in the refrigerator 5–10 minutes to allow flavors to marry (do not cure further if you want firmer avocado).

Serve: Spoon the ceviche into chilled bowls or onto tostadas. Sprinkle toasted corn kernels or cancha over the top for crunch and finish with remaining cilantro or microgreens. Serve immediately with tortilla chips or tostadas on the side.