Ceviche is a refreshing and flavorful seafood dish that originated in Peru. It’s the perfect dish for summer, as it’s light, healthy, and packed with flavor. Ceviche is traditionally made with raw fish that’s marinated in lime juice and seasoned with onions, peppers, and cilantro. The acid from the lime juice “cooks” the fish, giving it a slightly firm texture and a tangy flavor.
Ingredients
Here’s what you’ll need to make ceviche for four people:
- 500g fresh white fish fillets, cut into small pieces
- 1 cup freshly squeezed lime juice
- 1 red onion, thinly sliced
- 1-2 jalapeño peppers, seeded and chopped
- 1 red bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Salt and pepper to taste
Instructions
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In a large glass bowl, combine the fish and lime juice. Make sure the fish is fully submerged in the juice. Cover and refrigerate for at least 30 minutes or until the fish is opaque and firm.
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Remove the fish from the lime juice and discard the juice. Add the sliced red onion, chopped jalapeño peppers, chopped red bell pepper, and chopped cilantro to the fish. Season with salt and pepper to taste.
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Gently mix all the ingredients together until well combined. Cover and refrigerate for at least 30 minutes or until ready to serve.
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When ready to serve, add the diced avocado to the ceviche and gently mix. Serve chilled and enjoy!
Variations
- Vegetarian ceviche: You can make a vegetarian version of ceviche by using chopped mushrooms, hearts of palm, or tofu instead of fish. Marinate the vegetables in lime juice and seasonings just like you would with fish.
- Shrimp ceviche: Substitute shrimp for the fish in this recipe for a slightly different flavor. Shrimp cooks faster than fish, so you’ll only need to marinate it for 10-15 minutes.
- Coconut ceviche: Add some coconut milk to the marinade for a creamier and slightly sweet version of ceviche.
Conclusion
Ceviche is a healthy and delicious seafood dish that’s perfect for summer. It’s easy to make and can be customized to suit your taste preferences. Try making this recipe for your next dinner party or potluck, and watch as your guests rave about it!
FAQ
What is Ceviche?
Ceviche is a seafood dish originating in Latin America that is typically made with raw fish or shellfish that is marinated in citrus juices and seasoned with chili peppers, salt, and herbs.
Is it safe to eat raw seafood in Ceviche?
Ceviche is made with raw seafood, but the acid in the citrus juice marinade actually “cooks” the seafood by denaturing the proteins. However, it is important to use fresh, high-quality seafood and to marinate it for the appropriate amount of time to ensure that it is safe to eat.
How long should I marinate the seafood in the citrus juice?
The amount of time that you should marinate the seafood in the citrus juice will depend on the type and size of the seafood. As a general rule, small shellfish like shrimp and scallops can be marinated for as little as 30 minutes, while larger pieces of fish may need to marinate for several hours.
Can I make Ceviche with cooked seafood?
While Ceviche is traditionally made with raw seafood, you can also use cooked seafood if you prefer. However, the texture and flavor of the dish will be different.
What kind of citrus juice should I use for the marinade?
Lime juice is the most commonly used citrus juice for Ceviche, but you can also use lemon, grapefruit, or a combination of juices. Just be sure to use fresh-squeezed juice rather than bottled juice.
What kind of seafood can I use for Ceviche?
You can use almost any type of seafood for Ceviche, including fish, shellfish, and even octopus. Some popular choices include shrimp, scallops, tilapia, and halibut.
Can I add vegetables or fruit to my Ceviche?
Yes, you can add a variety of vegetables and fruits to your Ceviche to add flavor and texture. Some popular choices include diced tomatoes, onions, cilantro, avocado, and mango.
How should I serve Ceviche?
Ceviche is typically served cold as an appetizer or light meal. You can serve it on its own or with tortilla chips or crackers on the side.
How long will Ceviche keep in the refrigerator?
Ceviche is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. However, the texture of the seafood may become mushy as it marinates in the citrus juice over time.
Can I freeze Ceviche?
No, you should not freeze Ceviche. Freezing and thawing the seafood can cause it to become tough and lose its texture.
