Ceviche

My family spends lots of time on the coast and we’re always looking to use fresh fish in ways that highlight natural flavors. This ceviche was automatically a hit! We’ve only been making it for a few years but it quickly became a favorite. Bonus is that it doesn’t require any actual cooking! The citric acid of the lime and orange “cooks” the fish through a process called denaturation, resulting in a final product that is delicious and safe to eat. For best results, use the freshest fish possible.

Katie Leyden

UX Researcher

Katie Leyden

Ingredients

½ lb tilapia or semi-firm/firm white fish, cut into ½” (2cm) cubes (225g)
½ lb bay scallops, halved (225g)
½ lb shrimp, cut into thirds (225g)
¾ cup lime juice (175ml)
¼ cup orange juice (60ml)
1 teaspoon honey or agave (optional)
2 large plum tomatoes, seeded and diced (150g)
1 large jalapeno, seeded, ribbed, and finely diced
½ cup red onion, finely diced
1 clove garlic, minced
1 small avocado, diced
3 tablespoons cilantro, chopped
sea salt and black pepper to taste

Directions

Place cubed fish in a large, non-reactive mixing bowl. Set aside.
In a small bowl, whisk together lime juice, orange juice, and honey/agave.
Pour citrus mixture over seafood. Stir to evenly coat the fish.
Cover the bowl with plastic wrap and refrigerate for 2-3 minutes, gently stirring the mixture halfway through refrigeration time.
Add the tomatoes, jalapenos, onion, and garlic to the fish mixture. Season to taste with salt and pepper.
Toss to combine and cover for an additional 10 minutes or until fish is cooked to your liking.
Drain the mixture and transfer into a serving bowl.
Gently stir in avocado and cilantro.
Taste and adjust for seasoning with salt, pepper, and any other herbs you like.
Serve immediately.