Ceviche Mexicano

Instructions

1. 1 Dice the white fish and shrimp into uniform small cubes about one centimeter across. Uniformity ensures even curing throughout. Place the diced seafood in a glass or ceramic bowl, never metal, as acid reacts with metal.
2. 2 Pour fresh lime juice over the seafood until completely submerged. Cover and refrigerate for twenty-five minutes, stirring once halfway through. The flesh should turn from translucent to opaque white, indicating the citric acid has fully cured it.
3. 3 While the seafood cures, prepare all the vegetables by dicing tomatoes, red onion, cucumber, and jalapeño into small uniform pieces. Chop the cilantro and set everything aside in separate bowls for clean and efficient assembly.
4. 4 Drain about half the lime juice from the cured seafood, leaving enough to keep the ceviche moist and flavorful. Taste the fish to ensure it is firm and opaque throughout with no remaining translucent raw areas in the center.
5. 5 Add the diced tomatoes, onion, cucumber, jalapeño, and cilantro to the cured seafood. Fold everything together gently with a spoon to combine without breaking up the delicate fish pieces or crushing the vegetables.
6. 6 Season with salt and pepper, then gently fold in the diced avocado last to preserve its shape. Serve immediately in chilled glass bowls or on crispy tostadas, garnished with extra cilantro and additional lime wedges on the side.