Check fish or shrimp for bones and smell—fresh seafood should smell briny, not fishy. Pat dry with paper towels. Cut fish into uniform 1/2-inch cubes. If using shrimp, chop into similar-sized pieces so they cure evenly.

Place the cubed fish or chopped shrimp in a nonreactive bowl (glass or stainless steel).

Citrus Marinade & Cure

Make Marinade

Pour 1 cup fresh lime juice and 2 tablespoons lemon juice over the seafood. Add 1.5 teaspoons kosher salt and 1/2 teaspoon sugar (if using). Stir gently to ensure all pieces are submerged in the citrus.

Cure Time

Cover the bowl and refrigerate. For shrimp, allow to cure 15–20 minutes until opaque and firm. For fish, allow 20–30 minutes depending on cube size—fish should appear opaque and slightly firm but not chalky. Taste a small piece to confirm texture; if still raw in the center, cure 5–10 minutes longer.

Note: The citrus does not 'cook' in the same way as heat; texture and opacity indicate doneness. Do not cure for more than 2 hours to avoid mushy texture.

Prepare Vegetables & Aromatics

Soften Onions (optional)

If you prefer milder red onion, place the thin slices in a small bowl with cold water for 10 minutes, then drain and pat dry. Otherwise use them raw for sharper flavor.

Dice tomatoes (remove seeds if you want less liquid), dice cucumber, finely mince jalapeño/serrano (remove seeds for less heat), and chop cilantro. Combine these with the onion in a medium bowl.

Assemble Ceviche

When the seafood is cured to desired doneness, drain about half of the citrus marinade from the bowl (reserve a little for flavor), then add the vegetable mixture to the seafood.

Gently fold in 1 tablespoon extra-virgin olive oil, 1/4 teaspoon ground black pepper, and the chopped cilantro. Taste and adjust seasoning with additional salt or lime juice as needed.

If using avocado, gently fold diced avocado into the ceviche just before serving to prevent browning and mushiness.

Serve & Store

Serve chilled with gluten-free tortilla chips, toasted plantain chips, or on crisp lettuce leaves. Garnish with extra cilantro and lime wedges if desired.

Leftovers: keep refrigerated in a sealed container and consume within 24–36 hours for best texture. Note that the fish will continue to become firmer and more 'cooked' by the citrus over time.