Ceviche

Why You’ll Love This Recipe

Ceviche is not only delicious but also incredibly refreshing. The tangy citrus juice pairs beautifully with the sweetness of the seafood, while the crunch of fresh vegetables and the heat of chili peppers add complexity and balance. It’s quick to prepare and requires minimal cooking, making it perfect for hot summer days or casual gatherings. You can customize ceviche with your choice of seafood, and it’s naturally light and healthy, making it an ideal dish for those looking for a lighter meal. The dish is also great for entertaining, as it can be made in advance and served chilled.

Ingredients

For the ceviche:

• 1 lb (450g) fresh white fish (such as tilapia, snapper, or halibut), cut into small cubes (or use shrimp, scallops, or a mix of seafood)

• 1 cup freshly squeezed lime juice (about 6-8 limes, depending on size)

• 1/2 cup freshly squeezed lemon juice (optional, for extra tang)

• 1 small red onion, finely chopped

• 1-2 medium tomatoes, chopped

• 1-2 jalapeño peppers or other chili peppers, seeded and finely chopped (adjust to taste)

• 1/4 cup fresh cilantro, chopped

• 1 cucumber, peeled and diced (optional)

• Salt and pepper to taste

For serving:

• Tortilla chips, plantain chips, or tostadas

• Avocado slices (optional)

• Lime wedges (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the seafood:

Start by cutting your chosen fish or seafood into small, bite-sized cubes. If using shrimp, you can either leave them whole (and slice them after marinating) or chop them into smaller pieces. Be sure to use the freshest seafood you can find, as it will significantly impact the flavor of the ceviche.

2. Marinate the seafood:

Place the fish (or seafood) in a large bowl and pour the lime juice over it. The citrus juice should completely cover the seafood. Stir gently to ensure that the fish is evenly coated with the juice. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes, or until the fish becomes opaque and firm. This is the “cooking” process, where the acid from the lime juice transforms the texture of the seafood.

3. Prepare the vegetables:

While the seafood is marinating, chop the red onion, tomatoes, jalapeños, and cilantro. If using cucumber, peel and dice it as well. These vegetables add freshness, crunch, and flavor to the ceviche, balancing out the acidity of the lime.

4. Mix the ceviche:

Once the seafood is ready, remove it from the refrigerator. Drain off any excess lime juice, then add the chopped vegetables—onion, tomato, jalapeños, cilantro, and cucumber (if using)—to the seafood. Gently stir to combine all the ingredients.

5. Season:

Taste the ceviche and season with salt and pepper as needed. You can also add more lime or a squeeze of lemon juice for extra acidity, depending on your taste preferences.

6. Serve:

Serve the ceviche chilled, accompanied by tortilla chips, plantain chips, or tostadas for a crunchy contrast. You can also top it with sliced avocado for added richness and garnish with extra cilantro or lime wedges for an extra pop of flavor.

Servings and Timing

• Servings: 4-6

• Total time: 1 hour (including marinating time)

Variations

• Mixed Seafood Ceviche: Mix different types of seafood, such as shrimp, scallops, and octopus, for a more complex flavor profile. Make sure to cut everything into small, uniform pieces to ensure even marination.

• Fruit Ceviche: For a sweeter version, add diced fruits like mango, pineapple, or papaya to the ceviche. The sweetness of the fruit complements the tanginess of the citrus and adds a tropical twist.

• Spicy Ceviche: Increase the amount of chili peppers or add a dash of hot sauce or chili oil to elevate the heat level. A few drops of sriracha or Tabasco can bring a nice spicy kick to the dish.

• Vegan Ceviche: Substitute the seafood with marinated hearts of palm or avocado for a vegan ceviche. You can also use cooked chickpeas for a protein-rich alternative.

Storage/Reheating

• Storage: Ceviche is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1-2 days. The longer it sits, the more the seafood will continue to “cook” in the citrus juice, so it may change in texture.

• Reheating: Ceviche is typically not reheated, as the dish is meant to be served cold. If you have leftovers, enjoy them chilled or at room temperature, but avoid heating them to preserve the texture.

FAQs

1. Can I use frozen seafood for ceviche?

Yes, you can use frozen seafood, but make sure to thaw it completely and pat it dry before using it in the ceviche. Fresh seafood will yield the best flavor and texture, but frozen seafood is a good alternative if fresh isn’t available.

2. How do I know when the seafood is “cooked” in the lime juice?

The seafood is “cooked” when it turns opaque and firm. This usually takes about 30-45 minutes, depending on the size of the seafood pieces. You can check the texture by gently pressing on the fish or shrimp with a fork.

3. Can I make ceviche in advance?

Ceviche is best made just before serving, as the seafood will continue to marinate and “cook” in the lime juice over time. However, you can prepare the vegetables and marinate the seafood ahead of time, then mix everything together just before serving.

4. Can I add other vegetables to ceviche?

Yes! You can add other vegetables like bell peppers, celery, or radishes for extra crunch and flavor. Be sure to chop everything into small pieces so the texture remains balanced.

5. How can I make ceviche less acidic?

If the ceviche is too acidic, you can balance it out by adding a small amount of sugar or honey. You can also adjust the ratio of citrus juice to seafood, adding less lime and more of the other ingredients if desired.

6. Can I make ceviche with cooked seafood?

Traditionally, ceviche is made with raw seafood, but you can use cooked seafood (such as cooked shrimp) if you prefer. The key to a great ceviche is the balance of fresh flavors, so cooked seafood works as long as it’s fresh and doesn’t overpower the dish.

7. Can I serve ceviche with something other than chips?

Yes, ceviche can be served with crackers, tortilla chips, or fresh tostadas for crunch. It’s also delicious with avocado slices, corn tortillas, or even on top of a fresh salad.

8. What is the best type of fish for ceviche?

For ceviche, you want to use firm, white fish such as tilapia, snapper, halibut, or cod. These fish hold up well in the citrus marinade and have a mild flavor that complements the seasonings.

9. Can I make ceviche without cilantro?

Yes, if you don’t like cilantro, you can omit it or replace it with other fresh herbs like parsley or mint for a different flavor profile. The dish will still be delicious without it.

10. How do I serve ceviche as a main dish?

To serve ceviche as a main dish, increase the portion size and serve it alongside rice, beans, or a simple salad. It also pairs wonderfully with a side of fried plantains for a more filling meal.

Conclusion

Ceviche is a delicious, fresh, and vibrant dish that is perfect for warm weather or any time you want a light yet flavorful meal. Whether you stick to the traditional fish version or experiment with different seafood and vegetables, ceviche offers a balance of tangy, savory, and spicy flavors that will delight your taste buds. Serve it as an appetizer, light lunch, or main dish, and enjoy the bright, bold flavors of this Latin American classic!