With a little organization, you can have an objectively perfect meal on a boat. Prepping the ingredients and holding them in separate containers until combining them is key, as is minimizing knifework on a vessel in motion.

I prefer the juice of small, ripe Mexican or Key limes, the riper (more yellow) the better. Persian limes (your larger standard grocery store lime) work well, as does a combination of lime juice and other citrus juice.

My ceviche-making process requires for the fish to marinate in citrus and salt, then this liquid is completely drained from the fish, taking any strong flavors with it once the acid and salt have done their jobs. The fish is then combined with a fresh garnish of raw vegetables, a splash of olive oil and some fresh citrus juice for brightness. Serve with crackers or tostadas.

Serves 4

Step 1: Make the garnishes and marinade

Container A

1/2 cup chopped ripe tomatoes, or a combination of tomatoes and tomatillos

1/2 small onion, diced

1-2 hot peppers like a serrano or jalapeño, finely chopped

3 tbsp fresh-squeezed lime juice

2 tbsp olive oil

salt and pepper

Combine the tomatoes, onion, peppers and olive oil and season to taste with salt and pepper. Place in a small container with a tight-fitting lid. Refrigerate or place in the cooler. Do this anywhere from 30 minutes or up to 12 hours beforehand. 

Other things to consider for the garnish:

mango

pineapple

sweet peppers

celery

Container B

1/2 cup cilantro, chopped

Place the cilantro in a separate container. Refrigerate.

Also consider using parsley or mint, alone or in combination with the cilantro.

Container C

3/4 cup fresh-squeezed lime juice (or a combination of lime, lemon, tangerine, grapefruit and/or orange juice; you can get creative with it)

2 tsp Kosher salt

Combine the lime juice and salt, but put this in a larger container with a capacity of 3-4 cups.

Container D (optional)

A whole avocado, which technically comes in its own container.

Step 2: Catch a Delicious Fish and Fillet It

Bleeding fish makes better quality fish in general, so if you're able, cut through the gills all the way to the backbone with sharp scissors and immediately place the fish into a slurry of ice and water (freshwater or saltwater depending on where you're fishing). Killing the fish with an Ike Jime spike (and using Ike Jime methodology) produces superior-tasting fish. AFTCO makes great products for fish care.

When filleting for ceviche, remove any bloodline. I love bellies for ceviche and raw preparations, especially with my favorite ceviche fish, the redfish. This works well since I generally cut redfish for halfshell preparations, leaving the belly for other uses.

Step 3: Marinate the Fish

This is where personal preference comes in. Many ceviches are fully cured in citrus juice, meaning they're "cooked" all the way through and white throughout. Some, especially the lauded ceviches of South America, are only marinated in citrus for a few minutes - maybe 15-30 - before being served. The size of the cut will also affect this. The smaller the fish is cut, the quicker it will cure fully. I like a medium dice, or a 1/2" cube. This makes for a more tender ceviche, and it cures quickly.

1 pound fresh fish fillets, belly preferred, scales and skin diligently removed, diced

Combine the fish with the lime juice and salt in the large container and shake very well to combine. Place in the cooler for 10 minutes at the minimum, for "rare" fish, 2 hours for a great texture and just cooked through by the lime juice, or 12 hours for a firm and fully cured ceviche, or any amount of time between, depending on your preference. I prefer a 2 hour cure.

Step 4: Finish the Ceviche

Drain and discard all of the liquid from the fish. This liquid can have a bit of fishy flavor, and draining off this liquid allows you to dress the ceviche with a fresh, unadulterated, clean marinade of citrus juice, vegetables and herbs. If using an avocado, dice the avocado at this point. Combine the tomato/chile/onion container, the cilantro and the optional diced avocado with the cured fish, stirring very well.

Serve with crackers, tortilla chips or tostadas.