Ceviche Recipe

Cut and combine seafood

Pat fish, shrimp, and scallops very dry with paper towels. Cut the fish into 1/2-inch (1–1.5 cm) cubes. Slice shrimp into 1/2-inch pieces (or halve if small). Slice scallops into thin rounds or small cubes. Place all seafood in a nonreactive (glass or ceramic) bowl.

Season the seafood lightly with 1 tsp of the sea salt and 1/8 tsp of the black pepper; toss gently so seasoning is distributed.

Pour the 240 ml fresh lime juice and 30 ml lemon juice over the seafood, making sure the liquid covers the pieces. Stir gently to combine. The acid will begin to 'cook' the seafood.

Cover the bowl and refrigerate. For the shrimp and scallops to be fully opaque and firm, chill for 20–25 minutes. Fish cubes should be opaque at about 15–20 minutes; adjust time based on piece size and personal texture preference. Total curing time: 20–25 minutes (check after 15).

While the seafood is curing, place the thinly sliced red onion in a small bowl and cover with cold water for 5 minutes to mellow the bite, then drain and pat dry.

Finely mince the habanero. If you prefer milder heat, remove the inner ribs and seeds before mincing; wear gloves or wash hands thoroughly after handling.

When the seafood is mostly opaque and removed from the refrigerator, sprinkle in the drained red onion, minced habanero, and chopped cilantro. Gently fold to combine. Taste and adjust seasoning with the remaining 0.5 tsp sea salt (or to taste) and an extra pinch of black pepper if desired.

Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.

Add 60 ml sour cream (or Greek yogurt), 15 ml fresh lime juice, 0.25 tsp salt, and 1 tablespoon water. Blend until smooth and creamy, stopping to scrape down sides as needed. Adjust thickness by adding more water, 1 tsp at a time, until you reach a spoonable, but not runny, consistency. Taste and adjust salt or lime juice.

Transfer avocado cream to a small bowl and chill until ready to plate.

Spoon a few tablespoons of the avocado cream onto serving plates or tostadas as a base.

Use a slotted spoon to lift the cured seafood from the citrus mixture, allowing excess juice to drip back into the bowl (reserve juice if you like for drizzling). Arrange the seafood over the avocado cream.

Drizzle with 1 tbsp extra-virgin olive oil and, if desired, a little of the reserved citrus marinade for brightness.

Garnish with microgreens or cilantro leaves and the optional radish/cucumber slices for crunch. Serve immediately with tortilla chips or tostadas.