Ceviche Recipe

Clean and cut seafood

Rinse shrimp, calamari, and scallops under cold water and pat dry. Cut shrimp into 1/2-inch pieces, slice calamari rings into bite-sized pieces if large, and half or quarter scallops so pieces are roughly uniform (approximately 1/2-3/4 inch).

Combine seafood with citrus

Place all prepared seafood in a non-reactive (glass or stainless steel) bowl. Pour the lime and lemon juice over the seafood so it is fully submerged. Stir gently to ensure even contact.

Season the curing marinade

Add 1 1/2 teaspoons sea salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar (if using) to the bowl and stir gently to dissolve. Cover and refrigerate for 20–25 minutes, stirring once at the 10-minute mark to expose all pieces to the citrus. Seafood should become opaque and firm — shrimp and scallops should be cooked-through in texture; calamari should be opaque and slightly firm. Do not cure longer than 30 minutes or pieces may become overly firm.

Prepare vegetables and herbs

While the seafood cures, dice the tomato (remove seeds to avoid extra liquid), seed and dice the cucumber, finely dice the red onion, mince the jalapeño if using, and chop the cilantro. Dice the avocado and toss lightly with a teaspoon of lime juice (from the marinade) to slow browning; keep pieces slightly larger than the seafood for texture contrast.

Combine vegetables and dressing

In a separate bowl, combine the tomato, cucumber, red onion, jalapeño, and cilantro. Add 1 tablespoon extra-virgin olive oil and 1/4 teaspoon freshly ground black pepper. Taste and adjust with up to 1/4 teaspoon fine sea salt if needed. Reserve until seafood is ready.

Drain or reserve some marinade

When the seafood is done curing (20–25 minutes), either lightly drain about half the citrus marinade to avoid the ceviche being too soupy, or leave it all in if you prefer a looser presentation. Reserve any remaining liquid to spoon over when plating.

Combine seafood with vegetables

Gently fold the cured seafood into the vegetable-herb mixture. Add the diced avocado gently to avoid mashing. Taste and adjust seasoning with the remaining 1/4 teaspoon fine sea salt and additional lime or lemon juice if needed. Stir in a little more chopped cilantro if desired.

Finish

Just before serving, drizzle the ceviche with the reserved tablespoon of extra-virgin olive oil and sprinkle the 1/4 teaspoon freshly ground black pepper. Chill briefly (no more than 5–10 minutes) or serve immediately to keep avocado fresh and plantain chips crisp.

Slice plantain

Using a sharp knife or mandoline, slice the peeled green plantain as thinly as possible (about 1–2 mm) for crisp chips. Pat slices dry with a paper towel to remove surface moisture.

Fry chips

Heat neutral oil in a heavy skillet or small pot to 350°F (175°C) if you have a thermometer; otherwise heat until a small scrap of plantain sizzles immediately. Working in a single layer, fry plantain slices for 1–2 minutes, turning once, until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray.

Season chips

While still hot, sprinkle chips with 1/2 teaspoon salt. Let cool — they will crisp further as they cool. Make chips just before serving to ensure maximum crispness.

Spoon ceviche into chilled bowls or onto a shallow platter. Garnish with a few extra cilantro leaves. Arrange plantain chips around or on the side for scooping. Serve immediately with extra lime wedges on the side if desired.