Ceviche Recipe

Prepare and cut seafood

If using fish: pat dry and trim away skin and any silver skin. Cut into uniform 1/2-inch (about 1.2 cm) cubes so the citrus can 'cook' them evenly. If using shrimp: if whole, remove tails, peel and devein, then cut into bite-size 1/2-inch pieces (or leave small shrimp whole). Place the cut seafood in a nonreactive glass or stainless steel bowl.

Keep the seafood refrigerated until ready to add the citrus to maintain freshness.

Make the marinade

Whisk together the fresh lime juice, lemon juice, orange juice (if using), kosher salt, and sugar in a measuring cup or small bowl until salt and sugar dissolve.

Pour the citrus marinade over the bowl of cubed fish or shrimp, making sure the liquid covers the seafood. Gently stir to combine.

Press plastic wrap directly onto the surface of the seafood and refrigerate. Marinate until the seafood is opaque and firm. For shrimp or small-cubed fish, 20–30 minutes is usually sufficient; for denser fish or larger cubes, 30–45 minutes. Do not over-marinate (more than 2 hours) or the texture will become rubbery.

Prepare aromatics while seafood marinates

Thinly slice the red onion into half-moons and soak in cold water for 5–10 minutes to mellow the bite, then drain and pat dry. Seed and finely dice the tomato and cucumber if using. Finely mince the jalapeño, removing seeds if you prefer less heat. Chop the cilantro and set all ingredients aside.

After the seafood has become opaque and is nearly done marinating, drain about half of the citrus marinade from the bowl, leaving enough to flavor but not drown the ceviche (about 2–3 tablespoons remaining).

Add the prepared onion, tomato, jalapeño, cucumber and cilantro to the marinated seafood. Gently fold to combine.

Final seasoning and serve

Taste and adjust seasoning: add the olive oil, sprinkle black pepper, and more salt or a pinch of sugar if needed. Gently fold in the diced avocado just before serving to prevent it from browning and becoming mushy.

Spoon the ceviche into bowls or onto tostadas. Garnish with extra cilantro if desired. Serve immediately with tortilla chips or tostadas. Leftover ceviche can be stored covered in the refrigerator for up to 24 hours, but texture will degrade; discard if it smells off.