Shrimp and Cod Ceviche with Yellow Onion and Cilantro

Pat the shrimp dry with paper towels and cut any large ones in half. Cut the cod into 2-cm cubes, checking for any remaining bones. Place both in a non-reactive glass or ceramic bowl.

Pour the fresh lime juice over the shrimp and cod. Add the salt, cumin and minced garlic. Toss gently to coat every piece. Cover and refrigerate for 20-25 minutes, until the shrimp turns opaque and the cod firms up slightly—this is the lime juice doing its gentle cooking work.

While the seafood cures, place the sliced yellow onion in a small bowl. Squeeze a little extra lime juice over it and a pinch of salt, then massage with your fingers for 30 seconds. This tames the sharpness and keeps it bright. Set aside.

Dice the tomatoes and roughly chop the cilantro. Set aside.

Drain off most of the cure liquid (reserve about 3 tbsp if you like it saucier), leaving the shrimp and cod in the bowl.

Add the drained yellow onion, diced tomato and chopped cilantro to the bowl. Drizzle with olive oil, add the black pepper, and fold everything together gently with a large spoon.

Cover and chill for at least 30 minutes—this lets the flavors deepen and the lime cure finish evenly. Taste and adjust salt or lime if needed.

Serve cold in shallow bowls, spooning a little of the cure liquid over each portion. A side of white rice and lime wedges alongside would be lovely, if you like.