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There's nothing easier than throwing ingredients together and serving, and this recipe is for a tender sea bass ceviche flavored with lime juice and cilantro that's given a little texture with avocado and cucumbers.
- 1 Pound diced fresh sashimi-grade sea bass, or any white fish
- 1/3 Cup lime juice
- 1-2 diced avocados
- 1 diced cucumber
- 1-2 Tablespoon cilantro
Combine all of the ingredients and chill in the refrigerator for at least 1 hour.
Calories Per Serving246
Folate equivalent (total)96µg24%
Peruvian Ceviche Recipe
Peru’s coast provides one of the largest varieties of seafood. If Peru had an official national dish, it would probably be the Peruvian Ceviche so below we have a Peruvian ceviche recipe this preparation of raw fish marinated in lime juice is a favorite among locals.
Peruvian ceviche extends everywhere int he country regardless of geographical location. You’ll find varieties of the dish with different ingredients from Lima to Machu Picchu, Lake Titicaca, The Amazon and back.
Peruvian chefs used lime juice to “cook” the fish, giving it a delicate flavor and slightly chewy consistency. The dish is usually spiced with red onion and hot pepper, and served with sweet potato or choclo, a white Andean corn.
Peruvian fish ceviche usually includes some type of aji or hot pepper, one of the most popular is called aji Limo. It is also very important to use extremely fresh and high-quality fish to prepare ceviche.
Peruvian Aji Limo
This is by far the most common tip given by ceviche masters in Peru, if the fish isn’t fresh then it’s not a ceviche.
Each chef has his or her own preferred fish as it can be made with halibut, mahi mahi (called dorado in South America), escolar, hamachi, and corvina (a type of fish found in South America that is quite similar to halibut), flounder or sole, etc.
Ceviche from Chez Wong
It’s usually preferred to use “white meat” fish but Peruvian ceviche can be made with most fish. Some even use Bonito or Tuna for a stronger taste. Peruvian ceviche can also be made with a large variety of shellfish.
Chef Wong from the restaurant Chez Wong prefers to keep it as simple as possible. He uses flounder in his ceviches and keeps the ingredients to a minimum. Below a video from travel blogger Mark Wiens when he paid Chef Wong a visit.
Frequently Asked Questions
How far in advance can I make ceviche?
Shrimp ceviche really is best enjoyed the day you make it. As the shrimp sits in the citrus juices, it continues to cook. We tested one batch that was left in the refrigerator over a day and while the shrimp tasted great, the texture was a bit tougher compared to the previous day. We also noticed that the juices in the bowl took on a bitter flavor, which we attributed to the cilantro. If I am honest, I would still eat the ceviche on the second day (especially if it was leftover from the day before), but I do prefer it fresh after making.
Can I make this ceviche with raw shrimp?
As I briefly mentioned above, when making shrimp ceviche, we prefer to gently (and quickly) poach the shrimp in very hot water before adding them to the other ceviche ingredients. This cooks the shrimp and kills any bacteria that might be lingering on the shrimp. We do this because some of the shrimp found in the United States have been farm raised overseas and shipped here, which raises a bit more concern in the food safety department. Here in Washington State, we occasionally have access to fresh caught shrimp and when we do, I’d happily make ceviche using them raw. You can use raw shrimp to make shrimp ceviche, but I only recommend doing so if you are sure that the shrimp you are using is the freshest possible.
To make our recipe with raw shrimp, cut the shrimp into small pieces (no larger than 1/2 inch). Cover the shrimp with the citrus juice — use enough juice to cover the shrimp and allow it to float freely (this might require a bit more juice than called for in our recipe). If there is not enough juice, the shrimp will cook unevenly. Refrigerate for 30 minutes or until the shrimp is “cooked” through.
Can I make this ceviche recipe with fish?
The ingredients for shrimp ceviche and classic fish ceviche are similar, but the procedure is slightly different. To make this recipe with raw fish instead of shrimp, you will need to cover the fish in the citrus juice, cover and refrigerate for at least 4 hours (or until the fish no longer looks raw when broken apart). The best fish to use for ceviche are fresh caught ocean white fish like halibut, bass, and snapper. We are working on a classic fish ceviche recipe and will share when we’ve gotten it just right!
What’s the best way to serve ceviche?
The most common way to serve ceviche is like a salsa alongside plantain chips or tortilla chips. You can also serve over rice, on tostadas (a crunchy fried or toasted tortilla), with sliced and roasted sweet potatoes, or on top of salads.
This shrimp ceviche is perfect for serving as a light appetizer (your friends will love you), but Adam and I enjoy this quite often as a light and healthy meal.
How to Make Shrimp Ceviche &ndash the Recipe Method
FOR THE SHRIMP CEVICHE MARINADE
Loosen the Tomato Skins. Slice a small &ldquoX&rdquo into the bottom of the tomato skins. Add the tomatoes to a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 5 minutes to loosen the skins. Remove from heat and cool.
Peel the Tomatoes and Process Them. Remove the tomatoes and set them aside. Peel off the skins and discard them. Set the peeled tomatoes into a food processor or blender and process until smooth. Strain out the seeds, if desired.
Finish the Marinade. Add the pureed tomatoes to a large bowl with the lemon juice, lime juice, orange juice, Worcestershire sauce, mustard, olive oil, salt, pepper, sugar or honey, and hot sauce or pepper puree. Taste and adjust with salt, sugar and hot sauce.
Cover and refrigerate until ready to use.
FOR THE SHRIMP CEVICHE
Poach the Shrimp. Add the water and scallions to a large pot or saucepan. Bring to a boil then reduce heat and simmer for 5 minutes. Add the raw shrimp and remove from heat. Let stand until the shrimp turn pink, only a few seconds. You can uses salted water if you&rsquod like.
Cool the Shrimp. Drain the shrimp and set them into cold water. This will stop them from cooking and will keep a softer texture. Discard the scallions.
Marinate the Shrimp. Chop the shrimp (if desired, you can prepare them whole or slice them in half, though it will increase your marinating time) and add them to the reserved marinade along with the lima beans, chopped peppers and fresh chopped parsley or cilantro. Cover and refrigerate. Marinate for 2-3 hours, or until the shrimp is cooked through.
Serve the Shrimp Ceviche. When read to serve, adjust for salt, pepper, sugar or honey and hot sauce. Top with fresh chopped herbs, red pepper flakes, pickled red onions and serve with salted peanuts and toasted French bread.
Boom! Done! Easy Shrimp Ceviche is ready to serve! You will love this for sure. Absolutely delicious. Who needs boring shrimp cocktail when you have awesome shrimp ceviche?
Ecuadorean-Style Shrimp Ceviche
Since the shrimp are cooked, this recipe is a good choice if you prefer to avoid raw fish. Slices of avocado make a nice accompaniment.
1 pound medium shrimp (41 to 50 per pound), thawed, peeled, and deveined, if necessary
3/4 cup freshly squeezed lime or sour orange juice
1 1/2 tablespoons vegetable or olive oil
3/4 teaspoon pressed or grated garlic (about 1 medium clove)
1/2 cup very thinly sliced red or sweet onion
3/4 cup chopped, seeded ripe local tomato, or quartered grape or cherry tomatoes
1/3 cup chopped fresh cilantro
Hot pepper sauce, to taste, optional
Place 4 cups tepid water, the shrimp, and 3/4 teaspoon salt in a medium saucepan. Set the pan over medium-high heat and cook, stirring occasionally, until the shrimp are barely firm and just cooked through and the liquid temperature reaches 170 degrees on an instant-read thermometer, 6 1/2 to 8 minutes. Drain the shrimp and rinse under cold water to stop the cooking. Blot the shrimp dry.
Meanwhile, in a medium glass, ceramic, or stainless steel bowl, whisk the lime juice, ketchup, oil, garlic, and 1/2 teaspoon salt to blend. Add the shrimp and onion, stir to mix, cover, and refrigerate to chill and blend the flavors, at least 45 minutes.
Add the tomato and cilantro and stir to mix. Adjust the seasoning with salt, if necessary, and hot sauce, if using. Divide the ceviche between shallow serving bowls and serve at once, passing extra hot pepper sauce at the table, if desired.
What is the best fish for ceviche?
Delicious ceviche starts with fresh, high-quality fish.
There are a few different fish or shellfish to choose from in order to make the best ceviche. However, no matter which fish you choose, make sure you pick a fresh, saltwater fish with firm, translucent flesh. Your fish should smell briny, like the ocean, but not &ldquofishy&rdquo.
Make sure you are flexible when selecting fish at the market. The fish you have your heart set on, or the recipe calls for, may not be the freshest. Always select the better looking, fresher fish!
White Fish to use in ceviche:
- Sea Bass
- Mahi Mahi
Shellfish to use in ceviche:
Peruvian ceviche is usually made with fish only. Ceviche mixto has fish and seafood and only contains lime juice, cilantro, onions, chiles and sometimes garlic. Vegetables like tomatoes, and cucumbers are not part of the dish. Traditionally it is served over a lettuce leaf with a piece of sweet potato and corn on the cob.
Although ceviche taste best eaten the day it is made, it will last up to 2 days covered in the refrigerator.
Purchase small, medium or large shrimp. The shrimp will be cut into smaller pieces for easy scooping. I will not get jumbo as it is more expensive and you will have to cut it.
The recipe calls for seedless cucumbers like Hothouse (English) cucumbers however, you can use regular slicing cucumbers peeled and seeded. When using seedless cucumbers, you don’t have to peel them as their skin is very thin.
Toppings and Sides
Top this easy and best ceviche recipe with these homemade sides that are also light and healthier than those when you go out to eat.
Traditionally halibut or cod fish is used when making ceviche, but any type of fish will do. I have used cod, mahi-mahi, halibut and tuna. But you can also make shrimp ceviche, crab, scallop, octopus, squid, mackerel, or shark.
Let the fish set in fresh lemon and lime juice for 1 hour. This allows it time to “cook” with the acid from the fruit, but no more than 2 hours. After 2 hours it starts to pickle the fish and gives a different taste.
Yes, drain the juice of raw then cooked fish then mix it with the vegetables. Then add fresh citrus before serving for extra taste.
The best method for making ceviche is cooking the fish with heat if you are afraid of food-born illness. But cooking fish in high acid such as lemon or lime juice also is a method that kills the bacteria and makes it safe to consume if done in a long period of time and the fish has a “cooked” opaque appearance.
Avocado & Citrus “Ceviche”
A little birdie named Google told me that the Super Bowl is coming up. I don’t know who’s playing, but I do know what I’m bringing to the party—this bright, colorful, super fresh, seafood-free ceviche.
Little wedges of juicy grapefruit and orange are remarkably similar to raw seafood in texture and color. Citrus combined with perfectly ripe diced avocado makes a cheerful party appetizer or dip. It’s healthy, too, and lighter than my favorite guacamole recipe.
This “ceviche” is made entirely with fresh produce, so use the best grapefruit, oranges and avocados you can find. Fortunately, it’s citrus season, so you shouldn’t have to look far to find sweet, juicy citrus. Pick avocados that yield a bit to a gentle squeeze, but don’t have any mushy parts.
You’re working with fresh produce that can vary a lot in size, so use your best judgement at the store and adjust the final product to taste. I don’t always love grapefruit, but it’s balanced here by rich avocado and sweet orange. If the final result tastes a little too bitter, add another pinch or two of salt, since salt helps cut bitterness.
This ceviche is simple to make you’ll just need a cutting board, sharp knife and serving bowl. The produce preparation is a bit labor intensive, though, so don’t plan on making this in a big hurry. Pour yourself a beer or turn on some tunes and the time will go by quickly.
I hope this vegan ceviche is a big hit at your Super Bowl party! As always, please let me know how you like it. If you’re looking for more party inspiration, here’s my full collection of Super Bowl recipes.
How To Make The Perfect Ceviche, And Common Mistakes To Avoid
Ceviche -- the refreshing dish of fish marinated in citrus juice -- is perfect for summer. It's light and bright, it won't weigh you down in the heat. Plus, it requires no heat to cook, so you don't have to worry about turning on your oven or stove.
Ceviche is also surprisingly easy to prepare. When making it at home, there are just a few key things to keep in mind. The most important is to use the freshest fish possible and beyond that it's all about the marinating process, which works sort of like pickling.
If your first attempt at making ceviche doesn't come out quite like you expected it to, fear not. There may be a few mistakes you're making -- such as not letting the fish marinate long enough or using the wrong fish entirely -- and they're easily corrected. Here are 10 mistakes you might be making with ceviche, and how to avoid them.
Now that you're armed with everything you need to know to make a flawless ceviche dish this summer, here are 12 recipes to try out!
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