Ceviche Recipe

Trim and cube

If using fish: remove skin and any bones and cut into 1/2-inch to 3/4-inch cubes. If using shrimp: peel and devein, then cut larger shrimp into bite-size pieces (or leave small shrimp whole). Pat seafood dry with paper towels.

Place the cubed fish or prepared shrimp in a non-reactive bowl (glass, ceramic or stainless steel).

Combine the lime juice, lemon juice (if using) and orange juice (if using) in a separate bowl and stir. Pour the citrus mix over the seafood, making sure the seafood is fully submerged in juice.

Press down gently so all pieces are covered. Cover the bowl with plastic wrap and refrigerate to 'cook' the seafood: for shrimp or small-cubed fish, chill 20–30 minutes; for thicker fish cubes, chill 30–45 minutes. The seafood should appear opaque and firm when ready.

While the seafood marinates, thinly slice the red onion and rinse the slices in cold water for 1 minute to soften the bite, then drain and pat dry. Finely chop the jalapeño or serrano, removing seeds for less heat. Dice the tomato (and cucumber if using), and roughly chop the cilantro.

After the seafood has turned opaque and is 'cooked' by the citrus, remove it from the refrigerator and drain off about half of the citrus juice (leave enough to keep the ceviche moist — roughly 1/4–1/3 cup).

Add the prepared onion, chopped pepper, tomato, cucumber (if using) and cilantro to the bowl with the seafood. Gently fold to combine.

Season the mixture with kosher salt and black pepper. Taste and adjust salt, pepper or a squeeze more lime if needed. If using, drizzle 1 tablespoon extra-virgin olive oil and fold in gently.

If adding avocado, fold in diced avocado at the end so it holds its shape. Chill for 5–10 minutes more if you prefer it very cold, or serve immediately.

Spoon ceviche onto individual plates or a shallow bowl. Serve with tortilla chips or tostadas and lime wedges alongside. Leftovers: store covered in the refrigerator up to 24 hours (best the same day).