Jul 14 2026
Restaurants›Rao's›Ceviche Recipe

Ceviche Recipe

Inspired by Rao's
Time45m
Serves4

Make Ceviche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Seafood

Vegetables & Aromatics

Finishing & Garnish

Method

Prep Seafood and Marinade

  1. 1

    Cut seafood

    Rinse the fish and shrimp under cold water and pat dry with paper towels. Cut the fish into uniform 1/2-inch cubes. If using larger shrimp, cut into 1/2-inch pieces; if small, you may leave whole. Place seafood in a glass or nonreactive bowl.

  2. 2

    Prepare citrus marinade

    Whisk together the fresh lime juice and lemon juice (if using) with the kosher salt and sugar (if using) until dissolved. Pour the citrus mixture over the seafood so it is fully submerged. Stir gently to combine.

  3. 3

    Marinate

    Cover the bowl with plastic wrap and refrigerate. For small shrimp and 1/2-inch fish cubes, marinate 20–30 minutes until the fish turns opaque and firms — it should look 'cooked' through. Do not exceed 2 hours or the texture will become overly firm and chalky.

Vegetables & Aromatics

  1. 4

    Prepare onions

    While seafood marinates, place thinly sliced red onion in a small bowl with 1–2 tablespoons of lime juice from the prepared batch and a pinch of salt; let sit 10 minutes to take the raw edge off, then drain excess juice if needed.

  2. 5

    Dice vegetables and mince aromatics

    Seed and finely dice the tomatoes and cucumber (if using). Finely mince the jalapeño/serrano (remove seeds for less heat) and garlic. Roughly chop the cilantro leaves (discard thick stems).

Combine & Finish

  1. 6

    Strain or keep marinade

    When seafood is opaque and 'cooked' (after 20–30 minutes), drain about half of the citrus marinade if you prefer a less soupy ceviche. Leave enough to lightly coat the seafood for flavor and food-safety acidity. Reserve a few tablespoons if you plan to use as a finishing splash.

  2. 7

    Mix ceviche

    Add the drained red onion, diced tomatoes, cucumber, minced chile, garlic, and chopped cilantro to the marinated seafood. Gently fold to combine so the ingredients are evenly distributed.

  3. 8

    Season and adjust

    Taste and adjust seasoning: add kosher salt or a splash more lime juice if needed. Stir in the extra-virgin olive oil (optional) and freshly ground black pepper.

  4. 9

    Add avocado and chill

    Gently fold in the diced avocado right before serving to avoid browning. If made ahead, wait to add avocado until the last 10 minutes. Chill the combined ceviche in the refrigerator 5–10 minutes to meld flavors, but serve cold.

  5. 10

    Serve

    Transfer ceviche to a serving bowl or individual glasses. Garnish with extra cilantro leaves and lime wedges. Serve immediately with tortilla chips or toasted corn on the side.

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