How to make Ceviche!| 30 Second-Video
What is ceviche?
- Ceviche, if unfamiliar, is in a nutshell, fresh raw fish marinated or “cooked” in lime juice, most often with onion, tomatoes, cilantro and salt.
- It hails from the coastal regions of Central and South America, popular from Mexico down to Peru and beyond. There are many versions, and depending on where you are, it will take on the local flavors.
- Two ingredients, fresh fish and lime juice, seem to be the common denominator among the different regions. This recipe is basic and simple, and once you master it, play around with adding other ingredients.
Is Ceviche Safe to Eat?
- Ceviche, if made with fresh fish is absolutely safe to eat. Think sushi! The lime juice cooks the ceviche on the outer edges and the longer it marinates the longer it “cooks”
- How do you know if the fish is fresh enough to eat raw? It won’t smell fishy. It will smell clean and fresh with have subtly sweet flavor.
How long should Ceviche be marinated?
- Marination time can be anywhere from 30 minutes to 2 hours depending on the size of the pieces. I’d say 45-60 minutes for 3/4 inch pieces is a good rule of thumb.
- Remember when using a good quality, fresh, wild fish, it is not imperative that the fish is cooked all the way through, a little rawness is actually really quite good! Think sushi!
- I personally like it when the fish looks opaque on the outside, “cooked” from the lime juice on the outsides but has a bit of rawness in the middle. This is usually about 45 minutes of marinating. If you prefer it cooked through more, you can marinate for 2 hours or more! Longer marinating will tend to make the fish chewier. See what you like best. There is no “right way”. If it tastes too raw for your own tastes, just marinate it longer.
Type of Fish to use in Ceviche:
Most any FRESH Firm fish will work well in ceviche.
- sea bass
- red snapper
- albacore tuna
- ahi Tuna
How to serve Ceviche:
There are so many ways to serve ceviche! In our catering business, we often made:
- mini ceviche tostadas
- ceviche tacos
- ceviche lettuce cups
- ceviche stuffed avocado
- over a bed of dressed greens
- in a tall shot glass or appetizer cup, with a mini fork
- Served in a coconut.
Or simply serve Ceviche in a shallow serving bowl with good tortilla chips like we do at home when we’re not catering. Simple, easy, refreshing….. and ohhhhhh so delicious!
Ceviche is best made fresh, the day of serving- but I do save the leftovers for the next day. The fish will continue to cook in the lime juice, so the texture will change but the flavors are still great. I’ve been known to eat Ceviche two days after making – if kept in a cold refrigerator.
Give it a whirl and let us know how you like it!
More recipes you might like:
- 20 Healthy Fish and Seafood Recipes!
- Poke Bowls
- Peruvian Ceviche
- Vegan Hearts of Palm Ceviche!
- 35 Fresh and Tasty Mexican Recipes
A simple delicious Ceviche recipe with fresh fish, cucumber, tomatoes chilies, lime, cilantro, and optional avocado.
- ½ a red onion, very thinly sliced
- 1 pound fresh fish- sea bass, red snapper, corvina, dorado, escolar, mahi-mahi, tilapia, or hamachi – diced into 1/2 inch cubes.
- 2–3 garlic cloves very finely minced ( use a garlic press)
- 1– 1 ½ teaspoon kosher salt, start with 1, add more to taste
- ¼ teaspoon black pepper
- ¼–½ cup fresh cilantro chopped
- 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
- ¾ cup fresh lime juice ( 4–6 limes) freshly squeezed ( try to use ripe limes)
- 1 cup grape or cherry tomatoes, cut in half ( or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
- 1 semi-firm Avocado, diced, as garnish, optional
- Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.
- Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more “cooked” the fish will become.
- Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.
- Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.
- Make the optional Avocado Sauce ( see notes)
To Serve: Serve ceviche in a big bowl with chips on the side, or as mini tostadas (on a round chip or homemade) or make ceviche tacos or ceviche lettuce cups.
To make crispy mini tostadas: lightlyspray mini corn tortillas ( 3 inch tortillas) with olive oil and season generoulsy with salt. Bake in a 300 F oven on a sheet pan until crisp (not chewy, but crisp like a cracker) about 25 -30 minutes, turning halfway through. Let cool completely.
Or plate it up with a little Avocado Sauce as a salad course.
Optional Avocado sauce:
- ⅔ cup Avocado
- ⅓ cup cilantro
- 2/3 cup water- plus more as needed
- 1 T olive oil
- ½ teaspoon kosher salt
- 1 tsp coriander
- ⅛ C lime juice
- 2 garlic cloves
- cracked pepper
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