Step 1: Preparation is Key

Wash and pat the seafood dry using paper towels. This ensures even marinating and prevents the juices from becoming cloudy.

Step 2: Cutting with Care

Cut the seafood into bite-sized pieces. The ideal size depends on your preference, but typically thin slices or small cubes work well. Aim for uniform cuts to ensure consistent marinating throughout.

Step 3: The Citrus Embrace

In a non-reactive bowl, add the prepared seafood and freshly squeezed citrus juice. Lime juice is the primary choice, but feel free to experiment with other citrus fruits like lemon or tangerine for a slightly different flavor profile.

Important Note: The amount of citrus juice will depend on the quantity of seafood and your desired level of acidity. A good starting point is a ratio of 3 parts citrus juice to 1 part seafood. However, it's crucial not to over-marinate.

Step 4: Keeping it Cool

While marinating, ensure the seafood is kept chilled in the refrigerator. This not only prevents bacterial growth but also helps to maintain the delicate texture of the fish.

Step 5: The Flavour Countdown

The ideal marinating time varies depending on the type of seafood you're using. Here's a general guideline:

Step 6: The Citrus Farewell

Drain the seafood from the citrus marinade, reserving some of the juices for later.

Step 7: Aromatic Infusion

In a separate bowl, gently combine the drained seafood with the chopped red onion, aji amarillo pepper (if using), fresh cilantro, and garlic (if using).

Step 8: The Balancing Act

Season the Ceviche with salt and freshly ground black pepper to taste. Here, you can also add a touch of the reserved citrus marinade if desired, but be cautious not to over-acidify the dish.

Step 9: A Touch of Elegance

For a beautiful presentation, plate the Ceviche and garnish with additional fresh cilantro leaves, sliced red onion rings, or cancha (toasted Peruvian corn kernels).