Saku Ceviche Recipe

Prepare fish

Use very fresh fish: pat the diced firm white fish and diced oily fish dry with paper towels. Place both fish types in a large nonreactive bowl (glass or stainless steel). If using cooked shrimp, add it later after acid 'cooks' the raw fish for a brighter texture.

Add acid

Pour the fresh lime juice over the diced fish so the liquid completely covers the pieces. Stir gently to ensure all pieces are submerged. The lime juice will cure the fish proteins.

Marinate

Cover the bowl with plastic wrap and refrigerate. Allow the fish to marinate until opaque and firm: about 20–30 minutes for small 1/2-inch dice. Check at 15 minutes and gently stir; large pieces may need up to 45 minutes. If adding shrimp (cooked), add it after 10–15 minutes so it doesn't become rubbery.

Build ceviche mix

Once the fish is opaque and firm, drain off about half of the lime juice to avoid overly acidic flavor (reserve if you want a looser sauce). Return the fish to the bowl and add the thinly sliced red onion, seeded diced tomato, minced jalapeño, chopped cilantro, kosher salt, black pepper, and sugar if using. Toss gently to combine.

Adjust seasoning

Taste and adjust salt, pepper, and heat. If the ceviche is too tart, stir in up to 1 tablespoon additional olive oil or a pinch more sugar. If it needs more acidity, add up to 1–2 tablespoons more lime juice. Refrigerate for another 5–10 minutes to let flavors meld.

Fold in avocado and oil

Just before serving, gently fold the diced avocado and 1 tablespoon extra-virgin olive oil into the ceviche to add richness and balance the lime. Taste one last time and correct seasoning with salt or lime if needed.

Plate and garnish

Spoon the ceviche into a chilled shallow bowl or small glass. Garnish with microgreens or extra cilantro. Serve immediately with tortilla chips on the side and lime wedges for squeezing.

Storage note

Ceviche is best eaten the day it is made. Store any leftovers in an airtight container in the refrigerator for up to 24 hours; avocado will brown and texture will soften over time.