She Strengthens

Fresh Catch: Sustainable Ceviche Recipe

When it comes to creating a refreshing and flavorful ceviche, the key is to start with the freshest, most sustainable ingredients. Traditionally, red snapper is used in Veracruz-style ceviche, but feel free to experiment with other mild white fish or shellfish options.

Sustainable Seafood Options

The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding certain varieties of red snapper. Instead, opt for wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Be sure to purchase your fish from a reputable source and let your fishmonger know that you’ll be serving it as ceviche.

Game Plan

To make this recipe stress-free, prep and refrigerate the ingredients in separate containers a few hours ahead of time. When you’re ready to serve, simply mix and marinate – it’s a no-fuss starter perfect for entertaining.

The Marinade

Combine 1/2 cup freshly squeezed lime juice, 1/4 cup extra-virgin olive oil, 2 tablespoons finely chopped fresh cilantro, and 2 medium jalapeño peppers (stemmed and cut into 1/4-inch rings) in a medium nonreactive bowl. Whisk to combine and set aside.

The Ceviche

Add 1/4 pound sea scallops (tough opaque muscle removed) and 1/4 pound skinned red snapper fillets (pin bones removed) to the marinade. Stir to combine and let marinate until firm and opaque, about 5 minutes.

Meanwhile, combine 1 cup cored Roma tomatoes, 1/2 cup Spanish green olives (pitted and thinly sliced), 1/3 cup finely chopped shallots, 1/4 cup finely chopped fresh cilantro, 1/4 cup pickled jalapeños (drained and coarsely chopped), and 2 tablespoons capers (drained) in a large nonreactive bowl.

When the seafood is ready, use a slotted spoon to transfer it to the tomato mixture, leaving the fresh jalapeños and marinade in the bowl. Stir to combine. If you prefer more heat, remove the fresh jalapeños from the marinade, coarsely chop, and add to the ceviche.

Assembly and Serving

Divide the ceviche among 4 tostada shells and top each with 2 slices of avocado. Sprinkle with cilantro and serve immediately with lime wedges and hot sauce (if desired).