Ceviche Recipe

Prepare fish

Choose the freshest firm white fish you can find. Pat fish dry with paper towels. Trim any bloodline and slice into uniform 1/2-inch cubes. Place cubes in a chilled glass or stainless steel bowl.

Season fish

Sprinkle the fish with 1 tsp sea salt, 1 tsp sugar and 1 tsp freshly ground black pepper; toss gently to coat so the salt begins to draw out moisture evenly.

Soak onion

Place thinly sliced red onion in a small bowl of cold water for 5 minutes to mellow its bite, then drain and pat dry.

Add aromatics

Add the drained red onion, 1 cup chopped cilantro leaves (reserve some leaves for garnish), and the finely minced jalapeño or serrano to the bowl with the fish. Add 1 tsp grated ginger and 1 tsp minced garlic.

Pour Leche de Tigre and lime

Pour the prepared Leche de Tigre (see next section) over the fish so pieces are mostly submerged. Add remaining 240 ml fresh lime juice and optional 30 ml lemon juice if using. Stir gently to combine.

Flash cure

Let the fish marinate in the citrus mixture at refrigerator temperature for 10–15 minutes maximum for 1/2-inch cubes — fish should appear opaque at the edges but still slightly translucent in the center. If you prefer a firmer cure, extend up to 30 minutes. Add the 3 optional ice cubes to rapidly chill and arrest further 'cooking' if desired.

Finish and adjust

Taste a piece and adjust seasoning with extra salt, pepper, or a splash (about 1 tbsp) of olive oil for mouthfeel. Fold in diced avocado if using, taking care not to mash. Sprinkle reserved cilantro leaves on top.

Serve

Spoon ceviche into chilled bowls or on tostadas. Serve immediately with extra Leche de Tigre on the side and tostadas, tortilla chips, or cancha for crunch.

Combine ingredients: In a blender or mini-food processor add 120 ml fresh lime juice, 30 ml fresh orange juice (if using), 60 ml cold fish stock or clam juice, roughly chopped cilantro stems, half a jalapeño or serrano (seeded if desired), 2 tbsp chopped shallot or small red onion, 1/2 tsp fine sea salt and 1/4 tsp black pepper.

Blend: Pulse or blend on high for 10–20 seconds until the mixture is bright, fragrant and slightly emulsified. Do not over-blend into a puree — you want a silky but still slightly textured marinade.

Strain and chill: Strain the blended mixture through a fine-mesh sieve into a bowl, pressing solids with the back of a spoon to extract juices. Discard solids. Taste and adjust salt, pepper or acidity. Add 4 ice cubes or place bowl over an ice bath to chill quickly before pouring over the fish.

Reserve: Reserve a small amount (approx. 2–3 tbsp per serving) of leche de tigre to serve alongside the ceviche as a bright finishing splash.