Ceviche Recipe

Prepare fish

Pat the fish dry with paper towels. Trim any sinew and cut into uniform 1/2‑inch cubes so the fish cures evenly.

Mix marinade

In a nonreactive bowl (glass or stainless steel), whisk together the fresh lime juice, lemon juice (if using), kosher salt, and sugar until dissolved.

Marinate fish

Add the cubed fish to the citrus mixture, pressing down so the fish is submerged. Cover and refrigerate for 20–30 minutes for a slightly opaque, tender ceviche. For a firmer 'cooked' texture, marinate up to 1 hour, but avoid over‑marinating which makes the fish tough.

Prepare aromatics

While the fish marinates, place the thinly sliced red onion in a small bowl of cold water with a pinch of salt for 5 minutes to take away some bite, then drain and pat dry.

Combine vegetables

In a separate bowl, combine the diced tomatoes, diced cucumber (if using), minced chili, and most of the chopped cilantro (reserve a small amount for garnish). Gently fold in the drained onion.

When the fish has reached your desired 'doneness', remove it from the refrigerator and drain about half of the citrus marinade if you prefer a less soupy ceviche, leaving enough juice to flavor and slightly poach the fish.

Transfer the marinated fish into the bowl with the vegetables and gently toss to combine so the flavors marry without breaking up the fish pieces.

Taste and adjust seasoning with additional salt, a touch more lime juice, or a pinch of sugar if needed. Stir in the extra‑virgin olive oil and freshly ground black pepper.

Fold in the diced avocado carefully if using, to avoid mashing.

Spoon the ceviche into bowls or onto tostadas, garnish with the reserved cilantro and lime wedges, and serve immediately with tortilla chips or tostadas.

If not serving right away, keep refrigerated and consume within 6 hours for best texture and safety; note that prolonged marinating continues to 'cook' the fish.