Delightful Ceviche Recipe: A Fresh Taste of the Ocean!
Ceviche
Introduction
Ceviche is a refreshing dish that originates from Latin America, often associated with coastal countries, particularly Peru. Known for its bright flavors and invigorating zest, it features fish marinated in citrus juices, which gives it a unique "cooked" texture without the use of heat. This dish is perfect for gatherings, hot summer days, or whenever you want to enjoy something light yet satisfying.
Why Make This Recipe
Making ceviche at home is not only straightforward, but it also allows you to control the ingredients and flavors to your liking. Using fresh, high-quality sashimi-grade fish, you can create a delicious dish that friends and family will love. This recipe is an excellent way to impress guests at dinner parties or to bring a taste of the coast right to your kitchen. Additionally, ceviche is healthy and packed with protein, making it a great choice for a nutritious meal.
How to Make Ceviche
Making ceviche is easy and involves a few simple steps. Follow these instructions to whip up this delightful dish quickly!
Ingredients:
- 400g / 14 oz kingfish, tuna, sea bass, or other sashimi-grade fish suitable for raw eating (Note 1)
- 1/4 red onion, very finely sliced using a mandolin (so it "flops")
- 2 tsp fresh jalapeño, finely chopped (or green chili) – add more or less for spiciness
- 8 cherry tomatoes, halved (large ones quartered)
- 1/4 tsp black pepper
- 1/3 cup lime juice, fresh (or lemon juice)
- 1/2 tsp salt, cooking / kosher (or 1/4 tsp table salt, Note 2)
- 1 avocado, ripe, cut into 1.25cm / 1/2" cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (sub chives)
- 2 tbsp extra virgin olive oil (Note 3)
Directions:
- Cut fish: Cut the fish into 1.25 cm / 1/2" cubes.
- Toss in lime, leave 5 minutes: Place the fish in a bowl with the onion, jalapeño, tomatoes, pepper, and lime juice. Gently toss all the ingredients together, then set aside for about 5 minutes. Mix gently once during this time.
- Add avocado then serve: After the fish has marinated, sprinkle over some salt, then add the avocado, coriander, and olive oil. Gently stir everything together and serve immediately with corn chips. Other serving ideas can be found in related posts.
- Note on freshness: Ceviche will remain good for about 20 minutes. After that, the fish may start to overcook and firm up. Avoid keeping it overnight for food safety reasons.
How to Serve Ceviche
Serve ceviche chilled with corn chips, tortilla chips, or over a bed of lettuce for a light meal. For an elevated presentation, you can serve it in small cups or glasses. Garnish with extra cilantro leaves and lime wedges for a nice finishing touch.
How to Store Ceviche
Ceviche is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for no more than a few hours. The fish will start to "cook" more as it sits, which can affect its texture and taste.
Tips to Make Ceviche
- Always use the freshest fish possible. Sashimi-grade fish is the best choice for safety and flavor.
- Adjust the amount of lime juice according to your taste preference. The acidity is what "cooks" the fish, so find a balance that you enjoy.
- If you prefer milder flavors, reduce the amount of jalapeño or omit it altogether.
Variation
You can experiment with ceviche by adding different ingredients. Try mixing in mango or pineapple for a sweet twist or using different types of seafood, like shrimp or scallops. Each variation brings a new flavor profile to the dish!
FAQs
1. Can I use frozen fish to make ceviche?
Yes, you can use frozen fish, but it should be thawed and properly drained before use to ensure it tastes fresh.
2. Is ceviche safe to eat?
When made with high-quality, sashimi-grade fish and following food safety guidelines, ceviche is generally safe to eat.
3. How long does ceviche last in the fridge?
Ceviche should be consumed within 20 minutes of preparation for the best taste and texture. If stored, consume within a few hours, but it’s best fresh.
Enjoy making and serving this refreshing ceviche at your next gathering!
Ceviche
Ingredients
Main Ingredients
- 400 g kingfish, tuna, sea bass, or other sashimi-grade fish suitable for raw eating Use fresh, high-quality sashimi-grade fish.
- 1/4 unit red onion, very finely sliced Use a mandolin for slicing.
- 2 tsp fresh jalapeño, finely chopped Adjust for spiciness.
- 8 unit cherry tomatoes, halved Large ones can be quartered.
- 1/4 tsp black pepper
- 1/3 cup lime juice, fresh Or use lemon juice.
- 1/2 tsp salt, cooking / kosher Or 1/4 tsp table salt.
- 1 unit avocado, ripe, cut into 1.25cm cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped Substitute with chives if necessary.
- 2 tbsp extra virgin olive oil
Instructions
Preparation
- Cut the fish into 1.25 cm cubes.
- Place the fish in a bowl with the onion, jalapeño, tomatoes, pepper, and lime juice. Gently toss all the ingredients together, then set aside for about 5 minutes. Mix gently once during this time.
- After the fish has marinated, sprinkle over some salt, then add the avocado, coriander, and olive oil. Gently stir everything together and serve immediately with corn chips.
