Ceviche* Recipe

Mix citrus marinade

In a large nonreactive bowl, combine the fresh lime juice, lemon juice, orange juice and cold water. Whisk in the fine sea salt and granulated sugar until dissolved. Taste and adjust seasoning—marinade should be bright and slightly salty.

Prepare seafood

Pat the fish, shrimp and any other seafood dry with paper towels. Cut into uniform 1/2-inch cubes so they 'cook' evenly in the citrus. Place the seafood in the marinade in a single layer if possible.

Press a plate or plastic wrap over the seafood to keep it submerged. Refrigerate for 15–30 minutes for small shrimp/scallops or 20–45 minutes for firm fish, until the seafood becomes opaque and slightly firm. Check after 15–20 minutes — ceviche should be 'cooked' through but still tender. Do not over-marinate or seafood will become tough.

While the seafood marinates, thinly slice the red onion and place it in a small bowl of cold water for 5–10 minutes to remove bite and crisp it, then drain well.

Seed and finely dice the tomato, cucumber (if using), and mince the jalapeño or serrano (start with half the pepper and add more to taste). Chop the cilantro and dice the avocado but keep the avocado separate until just before serving.

When the seafood is opaque and ready, drain approximately half of the marinade (reserve some to adjust brightness if needed). Return the seafood to the bowl.

Add the drained red onion, diced tomato, cucumber, minced chili and chopped cilantro to the seafood. Gently toss to combine so vegetables are distributed and flavors meld.

Adjust seasoning: stir in the extra-virgin olive oil and freshly ground black pepper. Taste and, if needed, add a pinch more salt or a tablespoon of reserved marinade to brighten the mixture.

Just before serving, gently fold in the diced avocado so it keeps shape and texture.

Spoon the ceviche into chilled bowls or onto tostadas. Sprinkle toasted corn kernels or cancha over the top for crunch. Serve immediately with tortilla or plantain chips on the side. Leftovers: store in an airtight container in the refrigerator up to 24 hours; texture will degrade after that.