Ceviche Recipe

Cut and chill fish

Trim any connective tissue from the fish and cut into uniform 1/2-inch (1–1.5 cm) dice. Place the diced fish in a nonreactive bowl (glass or stainless steel) and refrigerate while you prepare the other components so it stays cold.

Make citrus marinade

In a separate bowl, combine fresh lime juice (3 cups), fresh lemon juice (1/2 cup), fine sea salt (2 tsp) and black pepper (1/2 tsp). If using, whisk in 2 tablespoons fresh orange juice and 1 teaspoon honey to soften acidity. Taste and adjust salt — the marinade should be bright and seasoned a bit stronger than you would for a salad because it will mellow with the fish.

Pour the citrus marinade over the chilled diced fish, stir gently to fully submerge, cover, and refrigerate. Let the fish marinate for 15–25 minutes, stirring gently once at the halfway point so all pieces cure evenly. Fish should change color and feel firm when 'cooked' through; for larger dice or thicker pieces extend to 30 minutes, but avoid over-marinating to prevent a mealy texture.

Prep apples and peppers

While fish marinates, core and small-dice the honey apple(s) into roughly 1/4- to 1/2-inch pieces so they match the fish bite-size. Thinly slice sweet drop peppers into 1/8- to 1/4-inch strips. If using additional red onion, slice very thinly and rinse briefly in cold water to mellow sharpness, then drain well.

Drain pickled vegetables

If pickled vegetables are in a heavy brine, drain and, if desired, pat lightly with paper towel to avoid diluting the ceviche. Reserve a teaspoon of the pickle brine if you want an extra tangy hit to adjust the final seasoning.

After the fish has cured for the chosen time, use a slotted spoon to transfer the fish to a mixing bowl, leaving most of the citrus marinade behind (reserve 2–3 tablespoons of the marinade to dress). Do not throw out all the liquid — the reserved marinade helps tie flavors together. Excess liquid will make the ceviche watery.

Add the diced honey apples (1.5 cups), sweet drop peppers (3/4 cup), pickled vegetables (3/4 cup), and thinly sliced red onion (1/4 cup) to the bowl with the fish. Gently fold to combine so pieces remain intact.

Stir in chopped cilantro (1/4 cup), toasted chopped Marcona almonds (1/2 cup), and 1 tablespoon extra-virgin olive oil. Add 2–3 tablespoons of the reserved citrus marinade (or more to taste) to moisten and balance flavors. Taste and adjust seasoning with flaky sea salt and a little more black pepper if needed.

Spoon the ceviche into a chilled serving bowl or divide among plates. Sprinkle microgreens or baby cilantro leaves (1/4 cup) on top and scatter a few extra chopped Marcona almonds for crunch. Finish with a light drizzle of extra-virgin olive oil and a pinch of sea salt flakes.

Serve immediately with tortilla chips, tostadas, or thin plantain chips. Ceviche is best eaten the same day; any leftovers should be stored in the refrigerator and consumed within 12–18 hours (texture will continue to change as the citrus 'cooks' the fish).