Ceviche Recipe

Chill and slice

Keep scallops, shrimp and octopus well chilled. If scallops are large, slice thinly across the grain into bite-size pieces. Ensure shrimp are deveined and tails removed. Slice cooked octopus thinly. Place all seafood in a chilled shallow glass or stainless-steel bowl and set aside in the refrigerator while you prepare the marinade.

In a mixing bowl combine fresh lime juice, orange juice (if using), sea salt and sugar. Stir until salt and sugar dissolve. Taste and adjust: the mixture should be bright and acidic with a subtle sweetness to balance the seafood.

Pour about three-quarters of the lime marinade over the prepared seafood so pieces are mostly submerged. Reserve the remaining marinade for finishing. Cover and refrigerate for 8–12 minutes—long enough to lightly 'cook' the scallops on the outside and flavor shrimp and octopus, but not so long that texture becomes rubbery. (If you prefer a firmer texture, marinate 6–8 minutes.)

Make the jalapeño aguachile: in a blender combine the chopped jalapeños, cilantro leaves and 2 tablespoons cold water. Blend to a smooth, slightly coarse green sauce. Taste for heat; add more cilantro or a spoon of lime juice if needed. If you want a thinner aguachile, add 1–2 tablespoons more water or a tablespoon of the reserved lime marinade.

Stir most of the aguachile into the reserved lime marinade (reserve 1–2 teaspoons for drizzling/garnish). This gives a bright, herbaceous heat that will be mixed into the ceviche at the finish.

While the seafood is marinating, prepare the vegetables: thinly slice the seeded cucumber, dice the avocado and very thinly slice the red onion. Soak red onion in cold water for 5 minutes then drain to soften bite and reduce sharpness.

After 8–12 minutes of marinating, drain most of the citrus marinade from the seafood, leaving a small amount so the pieces stay moist. Transfer seafood to a large chilled mixing bowl and gently fold in cucumber, half the diced avocado, and drained red onion.

Add 2–3 tablespoons of the cilantro-jalapeño lime mixture to the seafood and vegetables, folding gently so you don’t mash the avocado. Taste and adjust seasoning with remaining reserved lime marinade, salt, or a squeeze of fresh lime as needed.

Plate: spoon the ceviche onto chilled plates or a shallow bowl. Arrange remaining avocado pieces on top. Drizzle with remaining jalapeño-aguachile and a tablespoon of extra-virgin olive oil. Sprinkle freshly ground black pepper and micro cilantro or cilantro sprigs.

Garnish with thin jalapeño rounds for additional heat if desired and serve immediately with housemade tortilla chips and lime wedges on the side. Ceviche is best eaten within 30 minutes of assembly for peak texture and flavor.