Snapper Ceviche Recipe

Trim and dice

Rinse the snapper, shrimp, and scallops under cold water and pat dry. Cut the snapper into 1/2-inch dice. Slice shrimp into 1/4-inch pieces (or halve if small). Thinly slice scallops into small coins or quarter if larger. Place all raw seafood (snapper, shrimp, scallops) in a nonreactive bowl (glass or stainless steel). Add the pre-cooked octopus sliced pieces to the bowl.

If using whole shrimp or scallops with strong scent, smell to ensure freshness; discard if off. Keep the seafood cold until ready to pour in the citrus.

In a separate bowl, combine the fresh lime juice and lemon juice. Stir in the sea salt and sugar until dissolved. Taste and adjust: the mixture should be brightly acidic and slightly salty — it will flavor and 'cook' the seafood.

Pour the citrus mixture over the diced seafood so all pieces are submerged. Gently stir to ensure even coverage. Cover the bowl with plastic wrap and refrigerate. Cure for 20–25 minutes for the small dice sizes used here: the snapper and shrimp should appear opaque and slightly firm. If you prefer a firmer texture, cure up to 35 minutes. Note: octopus is pre-cooked and only needs brief time to chill and absorb flavor.

While the seafood is curing, finely dice the red onion, seed and dice the tomato, optionally peel/seed and dice the cucumber, mince the jalapeño (remove seeds for less heat), and chop the cilantro. Place the prepared vegetables and herbs into a medium mixing bowl. Toss lightly to combine.

After the seafood has cured, use a slotted spoon to transfer the marinated seafood pieces (drained of most liquid) into the bowl with the vegetables. Reserve about 1–2 tablespoons of the citrus marinade to finish the ceviche if desired.

Gently fold the seafood and vegetables together so pieces remain intact. Add the diced avocado and drizzle with the reserved citrus marinade and the teaspoon of olive oil. Sprinkle the chopped cilantro, then season with freshly ground black pepper and additional salt if needed (start with 1/4 tsp and adjust to taste).

Let the mixed ceviche rest in the refrigerator for 5–10 minutes to meld flavors, but serve shortly after adding avocado to avoid browning and mushiness.

Spoon the ceviche into chilled bowls or onto tostadas, garnish with extra cilantro leaves and a few tortilla chips on the side. Serve immediately.

Leftovers: keep refrigerated in an airtight container up to 24 hours. Texture will soften over time and is best eaten the same day.