Ceviche Fresca Recipe

Prepare fish and citrus

Rinse the fish and pat dry with paper towels. Trim away any skin, bones or dark veins. Cut the fish into uniform 1/2-inch cubes so they will 'cook' evenly in the citrus. Place the fish cubes in a glass or stainless steel bowl (avoid aluminum). Pour the fresh lime juice and lemon juice over the fish until the fish is fully submerged. Stir gently to ensure all pieces are coated.

Marinate

Cover the bowl and refrigerate for 20–30 minutes, stirring gently at 10–12 minutes to redistribute the juice. Fish should turn opaque and feel firm to the touch when 'cooked'. If you prefer a firmer texture, marinate up to 45 minutes but no longer to avoid an overly firm or mealy texture.

Prepare vegetables and aromatics

While the fish marinates, place the thinly sliced red onion into a small bowl and cover with cold water and a pinch of salt for 5 minutes to mellow the bite; drain and pat dry. Seed the tomatoes by cutting in half and scooping out seeds, then dice into small pieces. Seed the cucumber, if using, and dice to similar size. Remove seeds from the jalapeño for milder heat, then mince very finely. Chop the cilantro leaves, discarding large stems.

Combine and season

After the fish is opaque and firm, drain about half of the citrus marinade from the bowl (reserve some if you want juicier ceviche). Add the prepared red onion, tomatoes, cucumber (if using), minced jalapeño, and chopped cilantro to the fish. Gently fold everything together so the vegetables and herbs are evenly distributed. Season with sea salt and freshly ground black pepper, tasting and adjusting: start with the listed amounts and add more salt or a squeeze of lime if needed. Optionally drizzle 1 teaspoon of extra virgin olive oil and fold to finish.

Just before serving, fold in the diced avocado gently to avoid mashing. Transfer the ceviche to a chilled serving bowl or individual cups. Serve immediately with tortilla chips or on tostadas and lime wedges on the side for extra brightness.