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There is something about a bowl of fresh ceviche that feels like a vacation.

Bright citrus, fresh seafood, crisp vegetables, and the perfect balance of spice create a dish that feels elevated without requiring a reservation at a five-star restaurant.

For me, food has always been about more than eating. It’s about creating a moment—setting the table, pouring a drink, turning on music, and slowing down long enough to enjoy the little things.

Because sometimes luxury is not something you buy.

Sometimes, luxury is something you create in your own kitchen.

My family, friends, and even my boyfriend are absolutely obsessed with this ceviche. It has become one of those dishes that I get asked to bring to gatherings because everyone knows it’s going to disappear fast.

The secret?

Fresh ingredients, a lot of citrus, and never being afraid of flavor.

I personally have to use Argentinian shrimp. The sweetness and texture make all the difference. I also love adding fresh ahi tuna for an extra elevated touch.

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The Ingredients

Seafood

• Argentinian shrimp, cleaned and deveined
• Fresh ahi tuna (optional but highly recommended)

Fresh Produce

• Fresh lime juice
• Fresh lemon juice
• Fresh red onion, diced
• English cucumber, diced
• Baby tomatoes, diced (I prefer these because they have a sweeter flavor)
• Fresh cilantro, chopped
• A splash of fresh squeezed orange juice (or mango juice depending on who I’m making it for)

Seasonings & Flavor

• Garlic salt
• Garlic powder
• Onion powder
• Cajun seasoning
• Lemon pepper seasoning
• A little seasoned salt
• 3 tablespoons of La Victoria Red Taco Sauce (I use mild for myself and medium when I make it for friends who like a little more heat)

To Serve

• Tajín flavored tostadas

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How I Make It

The first step is always preparing the seafood.

I clean and devein my shrimp, butterfly them, and then dice them into smaller pieces. You don’t want large, chunky bites—you want every spoonful to have the perfect balance of seafood, vegetables, and citrus.

The most important step is adding the lime juice first.

Once your shrimp and ahi tuna are diced, place them in a bowl and completely coat them with fresh squeezed lime juice. This allows the citrus to begin “cooking” the seafood and creates that classic ceviche flavor and texture.

While your seafood is marinating, dice your red onion, English cucumber, baby tomatoes, and fresh cilantro.

Once everything is ready, combine your vegetables with the seafood and begin layering your flavors.

Add your garlic salt, garlic powder, onion powder, Cajun seasoning, lemon pepper, seasoned salt, and La Victoria red taco sauce.

Finish with fresh lemon juice and a hint of orange juice or mango juice.

Season to taste.

And don’t be afraid of the garlic. My family, my friends, and my man will tell you—that’s where the magic happens.

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The Final Touch

Scoop it onto a Tajín flavored tostada, pour your favorite drink, turn on some music, and enjoy.

This is the kind of dish that turns an ordinary afternoon into a moment.

A little sunshine.

A little spice.

A little luxury.

And that’s what Platinum Eats is all about.

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