Fresh Catch Ceviche Recipe

Prepare fish

Pat the fish dry with paper towels. Trim any connective tissue and cut into uniform 1/2-inch cubes so they marinate evenly.

Place the cubed fish in a non-reactive bowl (glass or stainless steel). Sprinkle 1 tsp of the sea salt and 1/4 tsp freshly ground black pepper over the fish and gently toss to coat.

Pour the combined lime and lemon juice over the fish so the pieces are just submerged. Cover and refrigerate for 15–25 minutes until the fish turns opaque at the edges and firms — it should still be tender in the center. Exact time depends on cube size; do not over-marinate or the fish will become mealy.

When the fish has reached desired doneness, use a slotted spoon to transfer the fish to a chilled bowl, reserving the marinade (this will become part of the leche de tigre). Do not discard the citrus liquid.

Fold in the chopped cilantro (reserve a small amount for garnish) and thinly sliced red onion to the fish gently. Taste and adjust salt (up to remaining 1/2 tsp) and pepper as needed. Cover and keep chilled while you prepare the leche de tigre and accompaniments.

Combine 1/2 cup reserved citrus juice (or extra fresh juice), 1/4 cup cold fish stock (or cold water), grated ginger, chopped jalapeño or serrano, chopped cilantro stems, 1/2 tsp fish sauce, 1 tsp olive oil, and 1/4 tsp salt in a blender or small food processor.

Pulse briefly (3–5 pulses) until the mixture is emulsified but still slightly textured. Taste and adjust seasoning: add more salt or a few drops of fish sauce for umami, or more citrus if brighter acidity is desired.

Strain the leche de tigre through a fine-mesh sieve into a small bowl, pressing to extract liquid and discard coarse solids. Chill briefly if needed. Reserve about 3 tbsp per serving to spoon over plated ceviche and the remainder to serve on the side in a small pitcher.

Optionally, mix 1–2 tbsp of the leche de tigre into the bowl with the marinated fish to lightly coat before plating (do not drown the fish — the leche de tigre should enhance, not overwhelm).

If using corn, warm or lightly char the kernels in a dry skillet over medium heat for 1–2 minutes to bring out sweetness. Cool slightly.

Gently fold the corn kernels and diced avocado into the fish just before plating to avoid bruising the avocado. Add the thinly sliced radish for crunch and freshness.

Adjust final seasoning: one quick squeeze of fresh lime, a pinch of salt, and a few torn cilantro leaves will brighten the mix.

Arrange tostada shells or corn chips on individual plates or on a platter. Spoon a portion of the ceviche onto each tostada or serve ceviche in small bowls with toasted chips on the side.

Drizzle about 1–2 tbsp of the strained leche de tigre over each portion of ceviche. Scatter toasted quinoa or puffed rice and plantain/yuca chips around or on top for contrasting crunch.

Garnish with reserved cilantro leaves or microgreens, a couple of radish slices, and a lime wedge on the side.

Serve immediately so the chips remain crisp. Provide extra leche de tigre on the side for diners who want more bright citrus broth.