Ceviche is a vibrant dish that has captivated food lovers around the globe. Originating from the coastal regions of Latin America, ceviche is prepared by marinating raw seafood in citrus juices, which “cook” the protein while retaining its fresh and tender texture. Whether you’re planning a light meal or a flavorful appetizer for a gathering, ceviche is an easy-to-make dish that never disappoints.
Table of Contents
What Is Ceviche?
Ceviche is a refreshing seafood dish that combines raw fish or shellfish, cured in lime or lemon juice, with a medley of fresh ingredients like red onions, tomatoes, cilantro, and jalapeños. The acidity of the citrus juice alters the texture of the seafood, giving it the appearance and firmness of being cooked without any heat.
The dish is most closely associated with Peru, where it’s a national culinary treasure, but variations of ceviche are found across Latin America. From Peruvian ceviche with corn and sweet potatoes to Mexican ceviche with avocado and jalapeños, each version offers a unique twist on the classic recipe.
Ingredients
To make the perfect ceviche, you’ll need the freshest ingredients. Here’s what you’ll need, along with suggested quantities:
- Seafood: 1 pound (450 g) of fresh, wild-caught sea bass, red snapper, shrimp, scallops, or mahi-mahi. Avoid farmed fish for the best flavor.
- Citrus Juice: 1 cup (240 ml) of freshly squeezed lime juice (approximately 6–8 limes).
- Red Onion: 1 medium-sized red onion, thinly sliced.
- Tomatoes: 1 cup (150 g) of diced grape or cherry tomatoes.
- Cucumber: 1 cup (150 g) of diced cucumber (Persian or English cucumbers work best).
- Cilantro: 1/4 cup (10 g) of finely chopped fresh cilantro.
- Jalapeño (optional): 1 small jalapeño pepper, finely chopped.
- Avocado (optional): 1 ripe avocado, diced, for creaminess.
- Salt and Black Pepper: 1 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
A Step-by-Step Guide
1. Prepare the Ingredients
- Thinly slice the red onion and soak it in 1/4 cup (60 ml) of lime juice with a pinch of salt. This helps to mellow its sharpness.
- Cut the seafood into small, uniform pieces (approximately 3/4 inch or 2 cm cubes) to ensure even marination.
2. Marinate the Seafood
- Combine the seafood with the lime-soaked onions in a bowl.
- Pour the remaining lime juice over the seafood, ensuring it’s fully submerged. Cover the bowl and refrigerate for 30–60 minutes.
3. Add Fresh Ingredients
- Once the seafood appears firm and opaque, gently stir in the diced tomatoes, cucumbers, and chopped cilantro.
- Add the jalapeño if you want to introduce a spicy kick.
4. Optional Additions
- Gently fold in the diced avocado just before serving for a creamy texture.
5. Serve and Enjoy
- Serve the ceviche chilled with tortilla chips, mini tostadas, or in lettuce cups for a low-carb option.
Looking for a hearty side to balance the lightness of ceviche? Try this Shrimp Fried Rice, which complements the citrusy flavors beautifully.
Tips
- Choose Fresh Seafood: Wild-caught options like sea bass or shrimp have a cleaner, brinier flavor than farmed fish.
- Use Ripe Limes: Soft, juicy limes are ideal for a well-balanced acidity.
- Avoid Over-Marination: While 30–60 minutes is ideal for small cubes, leaving it too long can result in an overly firm texture.
- Experiment with Variations: Add fruits like mango or pineapple for a tropical twist or coconut milk for a creamy Peruvian variation.
For an extra boost of flavor, consider pairing this dish with a bold and creamy side like this Green Spaghetti Recipe.
FAQs
Is Ceviche Safe to Eat?
Yes, as long as you use fresh seafood and marinate it properly in citrus juice, ceviche is safe to eat. The acidity in the lime juice effectively kills bacteria, much like cooking with heat.
Can You Use Frozen Seafood for Ceviche?
If fresh seafood isn’t available, high-quality frozen seafood can work. Be sure to thaw it thoroughly and pat it dry before marinating.
How Long Can Be Stored?
Ceviche is best enjoyed fresh but can be refrigerated for up to 2 days in an airtight container. However, the texture may change as the seafood continues to marinate.
Exploring Regional Variations
- Peruvian Ceviche: Served with sweet potatoes, corn, and aji peppers for a mix of sweetness and spice.
- Mexican Ceviche: Features avocado and jalapeños, often served on crispy tostadas.
- Ecuadorian Ceviche: Uses shrimp in a tangy, tomato-based broth.
Want more Mexican-inspired recipes? Check out Birria Tacos.
Conclusion
Ceviche is more than just a dish—it’s a culinary celebration of freshness and bold flavors. Its versatility, health benefits, and simplicity make it a go-to recipe for any occasion. Whether you stick to traditional recipes or experiment with regional variations, ceviche is guaranteed to bring a taste of the coast to your table.
Gather your ingredients, follow this step-by-step guide, and enjoy a dish that’s as satisfying to make as it is to eat. With these tips and recipes, you’re well on your way to mastering the art of ceviche!
There are no reviews yet. Be the first one to write one.