Seafood Ceviche Recipe

Clean and cut seafood

Rinse shrimp and scallops under cold water and pat dry with paper towels. Remove shells and devein shrimp if not already done. Cut shrimp into roughly 1/2-inch pieces. Slice or cube scallops into approximately 1/4-inch pieces so they marinate evenly.

Place the shrimp and scallop pieces in a nonreactive (glass or ceramic) bowl large enough to hold marinade and vegetables.

In a measuring cup or small bowl, whisk together the fresh lime juice, lemon juice (if using), sea salt, and sugar until dissolved. Taste and adjust salt — the citrus should be assertive but balanced.

Pour the citrus mixture over the seafood, making sure the pieces are submerged. Cover the bowl with plastic wrap or a lid and refrigerate.

Cure time: refrigerate for 20–30 minutes for small shrimp pieces and thin scallop slices. The seafood should become opaque and firm to the touch. If you prefer a more 'cooked' texture, marinate up to 45 minutes, but avoid much longer or the seafood becomes tough.

While the seafood cures, thinly slice the red onion and place it in a small bowl of cold water for 5–10 minutes to mellow its bite, then drain and pat dry.

Seed and dice the tomato and cucumber, finely dice the jalapeño (remove seeds for less heat), chop the cilantro and parsley, and dice the avocado if using. Combine these in a separate bowl.

After the seafood has cured to your liking, drain off about half of the citrus liquid (leave enough to keep the mixture juicy). Add the drained red onion, diced tomato, cucumber, jalapeño, cilantro, and parsley to the seafood bowl.

Drizzle the olive oil over the mixture and gently fold everything together so ingredients are evenly distributed. Season with freshly ground black pepper and additional salt if needed. Fold in the diced avocado last, if using, to avoid mashing.

Taste and adjust: add a squeeze of lime or a pinch of salt if desired. Let the ceviche rest in the refrigerator for 5–10 minutes to let flavors marry, but serve within 1 hour for best texture.

Spoon ceviche into chilled bowls or serve on tostadas. Garnish with extra cilantro sprigs and serve immediately with tortilla chips or tostadas on the side.

Leftovers: keep refrigerated in an airtight container and consume within 24 hours. Note that texture will continue to firm and vegetables may release water.