Joe’s Ceviche

Joe’s Ceviche

By Kristie collado Published: May 1, 2018

  • Yield: 6 Servings
  • Prep: 15 minutes
  • Cook: 5 minutes
  • Ready In: 1 hr 20 minutes

In ceviche, you let your limes do the “cooking.” Raw seafood gets a pop of flavor from citrus and jalapeño peppers here, and the citric acid of the lime juice “cooks” the fish, turning it from translucent to opaque, just like the heat does. The fish also firms up some, as if it’s been cooked with heat. I cut the seafood into the same-size pieces so it marinates at the same rate, and it makes it look like a professional made it too! – Joe Gurrera, Citarella’s Owner & Original Fishmonger, author of JOE KNOWS FISH.


  • ½ pound raw sea scallops cut into ½-inch pieces
  • ½ pound raw large shrimp (16 to 20 per pound) peeled, deveined, and cut into ½-inch pieces
  • ½ pound skinless fluke or skinless striped bass fillet cut into ½-inch pieces
  • 2 plum tomatoes seeded and pulp discarded, cut into ¼-inch dice (about ½ cup)
  • 1 small yellow onion cut into ¼-inch dice
  • 1-2 jalapeño peppers seeded and finely chopped
  • Sea salt to taste
  • ½ cup roughly chopped cilantro leaves
  • 1½ cups freshly squeezed lime juice (from about 10 limes), plus more as needed
  • Whie rice for serving (optional)
  • 2 ripe avocados peeled, pitted, and sliced, for garnish


  1. In a large bowl, combine the scallops, shrimp, fluke, tomatoes, onion, and jalapeños, to taste, and toss to combine. Sprinkle with a few generous pinches of salt and cilantro and toss again. Pour the lime juice over the mixture, making sure the mixture is completely covered by the liquid. Cover with plastic wrap and let sit at room temperature for at least 1 hour. Use a slotted spoon to serve as is or over white rice. Garnish with avocado.