Ceviche * Recipe

Prepare fish

Start with very fresh, sushi-grade or sashimi-quality firm white fish (or fully cooked shrimp if preferred). Pat the fish dry with paper towels, then trim away skin and any connective tissue. Cut into uniform 1/2-inch cubes so the citrus cooks them evenly. Place the fish in a nonreactive glass or ceramic bowl.

Marinate with citrus

Pour the lime juice and lemon juice over the fish so the pieces are just submerged. Gently toss to coat. Cover the bowl with plastic wrap and refrigerate. For 1/2-inch cubes of white fish, allow to marinate 20–30 minutes until the flesh turns opaque and feels firm. If using shrimp, marinate 10–15 minutes (shrimp will turn pink and opaque). Taste one piece to confirm it is 'cooked' through; marinate longer if needed but avoid over-marinating to prevent a rubbery texture.

Prepare aromatics

While the fish marinates, thinly slice the red onion and rinse briefly under cold water to mellow sharpness, then drain and pat dry. Finely chop the jalapeño (remove seeds for milder heat) and roughly chop the cilantro. Dice the tomato, cucumber (if using), and avocado; keep the avocado separate until final assembly to prevent browning.

Combine and season

Once the fish is opaque and has marinated sufficiently, drain about half of the citrus marinade (leave some for flavor). Add the sliced red onion, jalapeño, cilantro, tomato, cucumber (if using), salt, and pepper to the fish. Gently fold everything together so the fish isn’t mashed. If using, drizzle the olive oil and add the corn and hot sauce to taste. Adjust seasoning with more salt or lime juice if needed.

Rest briefly

Let the combined ceviche rest in the refrigerator for 5–10 minutes to let flavors meld, but serve soon after to maintain tender texture. If preparing ahead, keep avocado separate and add just before serving.

Finish and serve

Fold in the diced avocado right before plating. Spoon the ceviche into bowls or onto tostadas, garnish with additional cilantro and a light drizzle of olive oil if desired. Serve chilled with tortilla chips or tostadas on the side.

Use the freshest seafood available. If you have concerns about raw seafood, use fully cooked shrimp or briefly poach fish to 145°F (63°C) then chill before tossing with citrus. Consume ceviche within 24 hours and keep refrigerated at all times.