Looking for the perfect combination of fresh fish and fresh citrus flavor? Ceviche has it all. And when it’s too hot to turn on the stove or even fire up the grill, ceviche keeps the kitchen cool and your taste buds happy.
What is Ceviche?
Fresh ceviche is a refreshing and delicious dish made with raw fish or seafood that is "cooked" in citrus juices. This recipe combines the flavors of fresh fish, tangy lime juice, crisp vegetables, and aromatic herbs for a delightful culinary experience.
Here's a detailed original recipe for fresh ceviche:
- 1 lb (about 450g) fresh white fish fillets (such as sea bass, snapper, or halibut), diced into small pieces
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño or Serrano pepper, seeded and finely chopped (optional for added heat)
- 1 avocado, diced
- Salt and black pepper to taste
- Tortilla chips or tostadas for serving
How To Make Fish Ceviche
- Prepare the Fish:
- Start by dicing the fresh white fish fillets into small, bite-sized pieces. A finely sharpened chef’s knife (or if you’re on your boat or the dock, a fillet knife) makes this step much easier. Make sure the fish is very fresh and of high quality.
- Marinate the Fish:
- In a non-reactive bowl (glass or stainless steel), combine the diced fish, fresh lime juice, and fresh lemon juice. The citrus juices will "cook" the fish by denaturing the proteins. Make sure the fish is fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour. The fish should become opaque and firm.
- Prepare the Vegetables:
- While the fish is marinating, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the cilantro. If you prefer a spicier fish ceviche, finely chop the jalapeño or Serrano pepper and add it to the mix.
- Mix the Fish Ceviche:
- After the marinating time is up, drain the excess citrus juice from the fish, using a strainer. Discard the juice.
- In a large mixing bowl, combine the marinated fish, halved cherry tomatoes, diced cucumber, chopped red onion, chopped cilantro, and chopped jalapeño or Serrano pepper (if using).
- Gently toss the ingredients together until well combined. Be careful not to break up the fish pieces too much.
- Add the Avocado:
- Carefully fold in the diced avocado to the ceviche mixture, being gentle to avoid mashing the avocado.
- Season and Chill:
- Season the ceviche with salt and black pepper to taste. Adjust the seasoning according to your preferences.
- Cover the bowl with plastic wrap and refrigerate the ceviche for an additional 30 minutes to let the flavors meld together.
- Serve the Fresh Fish Ceviche:
- Before serving, give the ceviche a final gentle toss to evenly distribute the flavors.
- Serve the fresh ceviche in individual bowls or a large serving dish. You can also present it in a hollowed-out pineapple or coconut shell for an eye-catching presentation.
- Accompany the ceviche with tortilla chips or tostadas for scooping up the delicious mixture.
- Enjoy Your Fresh Ceviche!
Your fresh and zesty ceviche is ready to be savored! The vibrant flavors of the fish, citrus, vegetables, and herbs will make this dish a refreshing and delightful treat.
Note: It's essential to use very fresh fish when making ceviche, as the lime and lemon juice will not fully "cook" fish that is not fresh. Additionally, feel free to customize the ceviche by adding other ingredients like diced mango, pineapple, or chopped avocado. Serve the ceviche immediately after chilling for the best taste and texture.