2 lbs shrimp and scallops (or snapper, bass, halibut)6 limes, juiced
1 medium white onion, chopped into ½-inch pieces
2 medium-large tomatoes (1 lb), chopped into ½-inch pieces
2 jalapeno peppers, stemmed, seeded and finely chopped
1/3 cup chopped cilantro
1 to 2 tbsp extra-virgin olive oil
Salt
3 tbsp fresh orange juice or ½ tsp sugar
1 large (or 2 small) ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or saltines, for serving
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Dice the fish – except shrimp (approximately 1/2-inch dice, if using shrimp use cleaned shrimp).
In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough lime juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate, stir often, for about 4 hours until a cube of fish no longer looks raw when broken open. Drain in a colander. (Note: This step cooks the fish. Do not marinate the shrimp as the shrimp tend to get tough. Instead, steam the shrimp and add them a few hours before serving as you mix all the ingredients together.)
In a large bowl, mix together the tomatoes, jalapenos, cilantro, and olive oil. Stir in all of the fish and season with salt (usually about 1/2 teaspoon). Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won’t become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.
NOTES Serving options: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.
Serves: 8
Source: (merged recipes from Recipezaar and Food&Wine to create this)