Ceviche is one of my favorite dishes to make and it's also one my most favorite things to eat. Truly. During the summer months? I tend to have some kind of ceviche every few weeks, especially after a day spent at the beach. It's refreshing, light, and packs a ton of flavor. It's a great appetizer to share and honestly, an easy dinner to have. This comes together pretty easily after getting all of the prep done with the vegetables.

Traditionally, fish or shellfish are added to a citrus juice and vinegar mixture raw and the acids from the liquids essentially "cook" the fish. I don't mind eating raw fish and am avid fan of sushi, but for the reader's food safety sake, this recipe will call for partially cooking the fish and shrimp by blanching them first. If consuming any raw fish or shellfish, it's important to get your seafood from a reputable seller to ensure quality and freshness. If you're able to do this, you can most definitely omit the blanching part of this recipe to get the most authentic dish possible (which is how I make mine at home), but otherwise, safety first!

You can easily par down the recipe if you don't want to make a large batch and can definitely just use fish or all shellfish. Honestly, ceviche is super customizable and that's what I love about it so much. This is my adaptation of ceviche but you can easily make it your own to enjoy how you see fit! Let's get to it.

Ceviche Mixto

Cooking time: 1 1/2 hours (includes prep and marinating time)

Serves: 6-8

3/4 lb mahi-mahi filet (or another firm-fleshed fish), cubed

2 lbs medium shrimp, peeled and deveined

2 large beefsteak tomatoes, small dice

1 large white onion, small dice

1/2 large serrano pepper, small dice (add more if you like it spicy)

4 garlic cloves, mashed into a paste

1 small bunch green onions, thinly sliced

3 limes (zest two, juice all three)

1 large tangelo (half zested, juiced)

1 large lemon (half zested, juiced)

1/2 cup red wine vinegar

1 small bunch cilantro, washed and finely chopped

Kosher salt

Black pepper

Extra virgin olive oil

Avocado, for garnish

In a medium to large saucepan, over medium-low heat, bring water to a gentle simmer. Add the fish and partially cook for about 2 minutes. Set aside in a large bowl. Next, partially cook the shrimp and set aside. Place the partially cooked fish and shrimp in the fridge to cool down for at least 15 minutes (during this cooling time, I moved on to dicing the veggies).

Once the fish and shrimp have cooled down, add the diced tomatoes, diced onion, diced serrano pepper, sliced green onions, and garlic paste. Gently stir. Then add the zest and juices of the limes, tangelo, and lemon along with the red wine vinegar. Fold in the chopped cilantro. Taste and adjust seasonings with kosher salt and black pepper.

Cover and store the ceviche in fridge for at least 1 hour (the longer it sits, the firmer the fish and shrimp will get). Stir well before serving, taste, and adjust any seasonings. Finish with a drizzle of good olive oil. Serve with tortilla chips, tostadas, or tostones along with some avocado and a fresh lime wedge.

¡Buen provecho!