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
- corvina
- dorado
- escolar
- mahi-mahi
- tilapia
- hamachi
- albacore tuna
- ahi Tuna
- shrimp
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!
And just a heads up….if you like this ceviche, you will love this PERUVIAN CEVICHE RECIPE and these delicious POKE BOWLS!!!
More recipes you might like:
- 20 Healthy Fish and Seafood Recipes!
- Aguachile!
- Poke Bowls
- Peruvian Ceviche
- Vegan Hearts of Palm Ceviche!
- 35 Fresh and Tasty Mexican Recipes
Ceviche!
- Prep Time: 25 mins
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 6
- Category: appetizer, salad, main, fish
- Method: marinated
- Cuisine: mexican
Description
A simple delicious Ceviche recipe with fresh fish, cucumber, tomatoes chilies, lime, cilantro, and optional avocado.
Ingredients
- 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
Instructions
- 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)
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.
Serve ceviche in small appetizer cups or shot glasses with a mini fork.
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
To make Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water if needed to get the blades going.
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“Fresh” by itself is not sufficient when serving raw fish, as any number of people who have eaten salmon (and other fish) straight from the sea and who have become terribly ill can attest. It is therefore prudent to first freeze any fish that is to be served raw. This is standard practice at most (all?) sushi restaurants. We encourage anyone considering serving raw fish to read further into the matter. Sushi, Sashimi and Ceviche can safely be made at home… but we strongly advise against serving fish that has not first been frozen. (Think of the images of those huge, Frozen tuna you’ve seen being bid on by restauranteurs in Japanese fish markets. The operative term there is FROZEN.)
I’ve lived in the Pacific NW and Hawaii, worked in restaurants and I’ve watched the Honolulu fish market bids and seen our sushi chefs buy fish that are still alive. There is actually a practice of cutting the fish while it is still alive- ikizukuri- though I disagree with this morally.
Ahi tuna and mahi are far better fresh, as freezing can degrade the tissue, and I’ve caught wild salmon as well as albacore tuna and can attest that the texture degrades when a fish is frozen, especially in a home freezer, causing a mushiness that isn’t there otherwise. Though in my home we do bleed the fish properly and cook salmon or albacore until *nearly* cooked through- and watch for worms while fileting. Many fish that you see coming from the docks are quickly bled and flash frozen aboard the fishing vessel as they’re caught to preserve the fish because they are caught during longer fishing trips and in larger batches. Not necessarily for consumer safety or taste. If you don’t live where you know the fish has been handled well, even freezing won’t kill most bacterial food borne ilnesses- if your fish was not kept cold and served fresh.
This was soooo delicious!!! I made it with red snapper and serrano pepper! So yummy! Question, will it keep in the fridge for any amount of time? I. E. Leftovers. Thanks!
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Up to 3 days. 🙂
This recipe looks amazing. The way you present it, is so appetizing.
Thank you sooooo much for sharing your experience, time and delicious recipes !!!!!!
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I love ceviche and am so excited to make this. I could not find any of the fish listed, fresh or frozen. I purchased cod for another recipe. Will cod work? How about raw shrimp and scallops?
Hi Tracy, I’m not sure cod would hold up here. Shrimp and scallops would work fine!