Latin America
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Seafood 101: Ceviche
We love Ceviche. Ceviche is a citrus-cured seafood dish that originated in coastal regions of Latin America, with Peru widely recognized as its culinary birthplace. Traditionally made with raw fish marinated in fresh lime or lemon juice, it's usually mixed with onions, chili peppers, and herbs like cilantro. The acid from the citrus gently "cooks" the fish, preserving its delicate texture while infusing it with big flavor. With roots tracing back over 2,000 years to pre-Columbian civilizations, ceviche has evolved across cultures but remains beloved. For us, it’s a celebration of less is more. Beauty in simplicity.
Ingredients
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6 oz Seatopia Yellowtail, diced
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1 lime, juiced
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2 tbsp red onion, finely diced
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1 tbsp chopped cilantro
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1/2 avocado, diced
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Sea salt to taste
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Diced jalapeño, serrano or habanero to taste (optional)
Ingredients
Directions
Step 1: Prepare the Fish
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1.Remove the fillet from its vacuum pack while still frozen.
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2.Wrap in a non-toxic, unbleached paper towel.
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3.Place on a plate or rack in the refrigerator for at least 12-36 hours.
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4.Swap the towels any time they become saturated during thawing to keep the fish dry and the texture pristine. (Why this works: The towel wicks moisture so the flesh stays firm, clean, and perfect for slicing.)
Step 2: Prepare the Fish
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5.Pat the thawed fillet dry
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6.Trim away any darker bloodline or connective tissue for a clean look.
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7.Use your sharpest knife (a sashimi knife is ideal, but any sharp chef’s knife works). Cut into ½’” cubes.
Step 3: Marinated & Mix
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8.In a bowl, combine the diced yellowtail with lime juice. Let sit for 5 minutes while the citrus gently cures the fish.
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9.Add onion, cilantro, avocado, and sea salt. Mix gently to preserve texture.
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10.
Serve immediately with crispy tostadas, cucumber rounds, or plantain chips.
Recipe Note
Chef’s Notes:
Best Fish for Ceviche:
Yellowtail, scallops, shrimp, bream, or branzino
(Avoid salmon for this preparation—it’s too fatty for proper citrus curing.)
If using scallops, give them a 15-second rinse under cool water to defrost, then dry with a paper towel before dicing.
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