Appetizer: Chile – Ceviche En Vasitos (Mini Citrus-Marinated Seafood Shooters)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 0 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) firm white fish (corvina, reineta, sea bass, or other sushi-grade), skinless, boned, cut into 1 / 2-inch (1 cm) cubes
7 oz (200 g) cooked shrimp, peeled and halved (optional)
1 cup (240 ml) fresh lime juice (about 8–10 limes)
2 tbsp (30 ml) fresh orange juice (or citrus blend)
3 / 4 cup (180 ml) thinly sliced red onion, rinsed (about 1 small onion)
1 cup (240 ml) seeded and small-diced tomato (about 1 medium tomato)
1 / 2 cup (120 ml) peeled, seeded, and small-diced cucumber (about 1 small cucumber)
1–2 ají verde or jalapeño chilies, seeded and finely minced (adjust to heat preference)
1 / 2 cup (120 ml) fresh cilantro leaves, roughly chopped
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 tsp (5 ml) granulated sugar or honey (optional, to balance acidity)
1 ripe avocado, mashed with a squeeze of lime and pinch of salt (for base layer)
8–12 shooter glasses (about 2 oz (60 ml) each) or small tasting cups
Garnishes: cancha or toasted corn nuts (or crushed tortilla chips), extra cilantro sprigs, thin lime wedges or microgreens

Show original ingredient measurements

14 oz / 400 g firm white fish (corvina, reineta, sea bass, or other sushi-grade), skinless, boned, cut into 1 / 2-inch / 1 cm cubes
7 oz / 200 g cooked shrimp, peeled and halved (optional)
1 cup (240 ml) fresh lime juice (about 8–10 limes)
2 tbsp (30 ml) fresh orange juice (or citrus blend)
3 / 4 cup thinly sliced red onion, rinsed (about 1 small onion)
1 cup seeded and small-diced tomato (about 1 medium tomato)
1 / 2 cup peeled, seeded, and small-diced cucumber (about 1 small cucumber)
1–2 ají verde or jalapeño chilies, seeded and finely minced (adjust to heat preference)
1 / 2 cup fresh cilantro leaves, roughly chopped
1 tbsp extra-virgin olive oil
1 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 tsp granulated sugar or honey (optional, to balance acidity)
1 ripe avocado, mashed with a squeeze of lime and pinch of salt (for base layer)
8–12 shooter glasses (about 2 oz / 60 ml each) or small tasting cups
Garnishes: cancha or toasted corn nuts (or crushed tortilla chips), extra cilantro sprigs, thin lime wedges or microgreens

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Safety & prep note: Use the freshest, sushi- or sashimi-grade fish available when serving ceviche. Acid “cures” fish but does not eliminate all pathogens; consume promptly.
Cut the fish into uniform 1/2-inch (1 cm) cubes and place in a nonreactive bowl. If using shrimp, add it now.
Pour the lime juice and orange juice over the seafood so pieces are well covered. Add 1/2 teaspoon (2.5 ml) salt and gently stir to combine.
Cover and refrigerate to cure: for 1/2-inch (1.27 cm) cubes, cure 10–15 minutes until the fish is opaque and slightly firm. For larger pieces, increase time up to 30 minutes. Do not over-cure — the fish should remain tender.
While the seafood cures, prepare the vegetables: rinse the thinly sliced red onion under cold water for 30–60 seconds to mellow its bite, then drain and pat dry.
In a mixing bowl combine the diced tomato, diced cucumber, minced ají or jalapeño, chopped cilantro, olive oil, remaining 1/2 teaspoon (2.5 ml) salt, black pepper and the optional 1 teaspoon (5 ml) sugar or honey. Stir to mix.
When the seafood has reached the desired texture, drain off about half of the curing juices (reserve a little to adjust texture if needed). Add the seafood and the rinsed onion to the vegetable mix. Gently toss to combine and taste — adjust salt, pepper or a touch more lime if needed. Chill briefly if desired, but assembly works best when ceviche is cool, not ice-cold.
Prepare the shooter glasses: spoon about 1 teaspoon (5 ml) (or more to taste) of mashed avocado into the bottom of each glass to form a creamy base.
Spoon the ceviche mixture into each shooter glass over the avocado, filling to just below the rim.
Garnish each shooter with a sprinkle of cancha or crushed tortilla chip for crunch, a small cilantro sprig, and a thin lime wedge or microgreen. For color, you can also add a tiny curl of red bell pepper or a sliver of ají.
Serve immediately. Ceviche shooters are best enjoyed within 30–60 minutes of assembly; keep refrigerated until serving and discard any leftovers after 24 hours.
Optional variations: swap the white fish for scallops or mussels (pre-cooked), add a splash of pisco for a Peruvian touch, or substitute mango for some tomato for a sweet-heat contrast.

Safety & prep note: Use the freshest, sushi- or sashimi-grade fish available when serving ceviche. Acid “cures” fish but does not eliminate all pathogens; consume promptly.
Cut the fish into uniform 1/2-inch (1 cm) cubes and place in a nonreactive bowl. If using shrimp, add it now.
Pour the lime juice and orange juice over the seafood so pieces are well covered. Add 1/2 teaspoon salt and gently stir to combine.
Cover and refrigerate to cure: for 1/2-inch cubes, cure 10–15 minutes until the fish is opaque and slightly firm. For larger pieces, increase time up to 30 minutes. Do not over-cure — the fish should remain tender.
While the seafood cures, prepare the vegetables: rinse the thinly sliced red onion under cold water for 30–60 seconds to mellow its bite, then drain and pat dry.
In a mixing bowl combine the diced tomato, diced cucumber, minced ají or jalapeño, chopped cilantro, olive oil, remaining 1/2 teaspoon salt, black pepper and the optional 1 teaspoon sugar or honey. Stir to mix.
When the seafood has reached the desired texture, drain off about half of the curing juices (reserve a little to adjust texture if needed). Add the seafood and the rinsed onion to the vegetable mix. Gently toss to combine and taste — adjust salt, pepper or a touch more lime if needed. Chill briefly if desired, but assembly works best when ceviche is cool, not ice-cold.
Prepare the shooter glasses: spoon about 1 teaspoon (or more to taste) of mashed avocado into the bottom of each glass to form a creamy base.
Spoon the ceviche mixture into each shooter glass over the avocado, filling to just below the rim.
Garnish each shooter with a sprinkle of cancha or crushed tortilla chip for crunch, a small cilantro sprig, and a thin lime wedge or microgreen. For color, you can also add a tiny curl of red bell pepper or a sliver of ají.
Serve immediately. Ceviche shooters are best enjoyed within 30–60 minutes of assembly; keep refrigerated until serving and discard any leftovers after 24 hours.
Optional variations: swap the white fish for scallops or mussels (pre-cooked), add a splash of pisco for a Peruvian touch, or substitute mango for some tomato for a sweet-heat contrast.