Ceviche Recipe

Trim and cube

Pat fish and shrimp dry with paper towels. Trim away any remaining connective tissue. Cut fish and shrimp into uniform 1/2-inch pieces so they will “cook” evenly in the citrus.

Place the cut fish and shrimp in a nonreactive bowl (glass or stainless steel) in a single layer if possible.

In a separate bowl, combine the strained fresh lime juice, optional lemon juice, 1.5 tsp sea salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp sugar (if using). Stir to dissolve the salt.

Pour the citrus mixture over the fish and shrimp so they are fully submerged. Gently press the seafood down with a spatula to ensure even contact with the juice.

Cover the bowl and refrigerate. For 1/2-inch pieces, allow the seafood to marinate 20–30 minutes: shrimp will turn opaque and firm; fish should be opaque and slightly flaky but still tender. Check after 15 minutes and taste a small piece to judge doneness. Do not over-marinate (more than 2 hours can make the texture mealy).

While the seafood marinates, combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, and 1/4 tsp salt in a bowl. Stir and taste; adjust salt or jalapeño heat as desired. Let rest 10–15 minutes so flavors meld, then drain off any excess tomato liquid with a spoon if very watery.

When the seafood is cured to your liking, drain about half of the marinade (leave enough to keep the ceviche moist — roughly 2–3 tablespoons per cup of seafood). Reserve the drained juice if you want to add more later.

Gently fold the pico de gallo into the drained seafood, taking care not to mash the fish. Add the diced avocado and fold once more to combine.

Taste and adjust seasoning: add more salt or a splash of reserved lime juice if needed. If using, drizzle 1 teaspoon extra-virgin olive oil for a smoother finish.

Garnish with extra cilantro leaves and serve immediately with tortilla chips or on tostadas. Ceviche is best eaten within 1–2 hours of mixing; keep refrigerated until serving.