Redfish & Shrimp Ceviche* Recipe

Trim and dice

Pat the redfish fillets dry with paper towels. Trim any remaining connective tissue and cut into uniform 1/2-inch dice so the citrus can penetrate evenly.

If shrimp are large (16/20), cut into 1/2–3/4-inch pieces; if medium, leave whole. Place the redfish and shrimp in a non-reactive (glass or stainless) bowl.

Pour the fresh lime juice, lemon juice, and orange juice over the fish and shrimp so the pieces are fully submerged or well-coated.

Add the sea salt, granulated sugar, and black pepper to the citrus and stir gently to combine.

Press plastic wrap directly onto the surface of the mixture (to minimize oxidation) and refrigerate. Marinate until the seafood is opaque and "cooked" by citrus: about 20–30 minutes for 1/2-inch redfish dice and medium shrimp; up to 45 minutes if you prefer firmer texture or larger pieces. Check after 20 minutes and stir gently to ensure even marination.

While the seafood marinates, prepare the vegetables: finely mince the jalapeño (remove seeds for milder heat), mince the garlic, thinly slice the green onions, finely chop the cilantro, dice the cucumber and tomato, and thinly slice or finely dice the red onion.

After the seafood has turned opaque and is mostly 'cooked' through by the citrus, drain about half of the citrus marinade from the bowl (leave enough to keep the ceviche moist and flavorful).

Add the prepared red onion, roma tomato, cucumber, jalapeño, garlic, green onion, and cilantro to the bowl with the marinated seafood. Gently fold to combine so the vegetables are evenly distributed.

Drizzle the extra-virgin olive oil over the ceviche and gently fold in the diced avocado. Taste and adjust seasoning with a pinch more salt or a squeeze of fresh lime if desired.

Spoon the ceviche into a chilled serving bowl or individual cups. Garnish with additional cilantro leaves and lime wedges.

Serve immediately with tortilla chips or tostadas. Ceviche is best eaten within 2–4 hours of preparation; discard if left refrigerated beyond 24 hours. Note: if you prefer fully cooked shrimp, briefly poach shrimp (1–2 minutes in simmering water until opaque) before cutting and proceed with the recipe, then reduce citrus marination time to 10–15 minutes for the fish only.