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Ceviche is best served with guacamole, hot sauce, and plenty of tortillas. Serve with a pitcher of Strawberry Margaritas or Agua Fresca Watermelon.
Whether you're new to ceviche or a bona fide ceviche addict, homemade ceviche is incredibly simple to make once you have a few basics.
In case you haven't noticed, there isn't a single recipe for ceviche – there are hundreds, maybe even thousands. There are as many traditional ceviche recipes as there are towns that dot the coast of Mexico and South and Central America!
They all make their own special version, using local fish and ingredients that are central to their area. I learned my recipes in the town of San José de Gracia in Aguascalientes (home of the famous Christo Roto).
Because there are so many recipes, that means you can play around and experiment with your own unique homemade ceviche. Once you've mastered it, you may never stop creating. Who knows, maybe you will go to the beach and open a small ceviche restaurant of your own …
What is ceviche?
Seafood ceviche, also known as ceviche, seviche, or sebiche, is a dish made with pieces of raw fish that is marinated in citrus juices, allowing you to "cook." Sometimes ceviche (pronounced "seh-VEE-chay") is made with chili peppers, chili peppers, avocados, tomatoes, cucumbers, or onions. Ceviche can be eaten alone, or served with tortilla chips, toast, or crispy banana chips. Or skip the carbs and eat them with a spoon!
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If you are curious about the origin of ceviche, Peru claims it as its own invention; In fact, ceviche is the national dish of Peru. Traditional Peruvian ceviche uses a sauce called leche de tigre, which is considered an aphrodisiac. A shot of lime juice with chili peppers and fish could make anyone roar like a tiger!
However, Chile, Ecuador, Mexico and almost the entire Pacific coast of Latin America also celebrate ceviche. And for good reason: Ceviche is not only terrific, it's low in carbohydrates, low in fat, and gluten-free.
In other words, it's great for serving crowds of people, and it's the perfect party snack.
Is ceviche raw?
Technically, ceviche is eaten raw.
However, as the raw fish sits in the marinade, the acid in the citrus juice breaks down the proteins in the fish's muscle fiber, giving the fish a texture similar to cooked fish, a process called denaturation.
During this chemical reaction, translucent meat turns white and raw gray shrimp turn bright and luminous pink. So while seafood is no longer "raw," it is also not cooked in the traditional sense.
What type of fish should you buy for ceviche?
Making ceviche may require a good relationship with a fisherman in a trusted fish market. Don't be afraid to ask questions and get their opinion; They could offer you a new variety of fish! The best fish for ceviche could be there, waiting to be discovered.
At a market, look for sushi-grade fish, which is usually cleaned directly in the pot to reduce the risk of parasite contamination.
If you choose fresh whole fish, look for fish that still has shiny eyes, shiny, glossy skin, and smells fresh.
Fresh or frozen fish for ceviche?
When you have access to fresh fish from the boat, it is tempting to select a freshly caught fish and make a large batch to eat corn toast!
If not, it can be confusing to choose the right type of fish for ceviche. But rest: you can make ceviche with fresh or frozen fish and seafood. In fact, some types of fish require commercial freezing to prevent contamination of the parasite by the tapeworm and other nematodes.
If you're very cautious, Seafood Health Facts recommends that only commercially frozen fish be used to make ceviche.
What is the best fish for ceviche?
Ideally, look for ocean fish with lean and white meat: striped bass, corvina, flounder or plaice. Also, any kind of snapper, grouper, black bass, porgy, sea trout, white bass or yellowtail makes a terrific ceviche, just like tilapia There tuna It can work, as long as it is not overly marinated, it can turn gray and lose its pretty red color.
Pacific rockfish or lingcod ,. And some freshwater fish, such as pike perch or perch, can also become ceviche as long as they are frozen from the market.
The ceviche with salmon is also delicious! Choose farmed salmon instead of wild when eating raw salmon.
Other good seafood for ceviche: squid, cuttlefish, octopus or delicate scallops. Shrimp Makes excellent shrimp ceviche, a very popular Mexican ceviche recipe.
How to cut fish for ceviche:
Now that you (hopefully) have found the right fish, here are some great tips for cutting that beautiful fish into tender pieces:
- Once you have your fresh seafood at home, put them in the freezer for a while (long enough for them to be firm, but not frozen), which will make cutting easier.
- Make sure you remove the skin from the fish and that you have a long, sharp chef's knife to slice.
- Cut each fillet into long, narrow pieces that eat about 2 "wide. Rinse your knife with cold water between each slice; This keeps the delicate fish meat intact.
- Now you can make the pieces. Instead of cutting directly with the knife, hold the blade at a 45-degree angle to make the slices, following the muscle fiber of the fish.
- Keep the slices approximately 1/4 "thick. Rinse or clean the blade between cuts.
The main ingredient in ceviche is fish, but here are some common ingredients for ceviche marinade. Because each recipe is a little different, you may only see a few of these ingredients included in the recipe. It's okay! Add something if you think it will be good, chances are it is.
- Fish or seafood: Very, very, fresh or very, very frozen.
- Citrus juice: The main acid in ceviche. Lime juice is the most common in Mexico (most of the time you can even find lemons there!). Lemon juice is excellent and you can also use grapefruit or bitter orange (orange).
- Onions: You can use yellow, white, green or red (or as they say in Mexico, purple, and they are not wrong?). Depending on the recipe, you can use just one or a combination.
- Carrots: I don't see carrots in most ceviche recipes on the internet, but this is how they do it in Aguascalientes. And it's great!
- Tomatoes: a small amount of diced tomato adds acidity and texture to the ceviche.
- Chilies: Bring on the heat! Popular jalapeño peppers are a common hot ingredient in ceviche. At family gatherings, they sometimes prepare a side dish of hot peppers (think serrano and habañero peppers) so that adults can add them directly, but kids (and any street foreigner like me) don't have to suffer!
- Coriander: No Mexican ceviche would be ceviche without a lot of coriander! They cut the main batch of stems at the bottom of the bunch, but cut the remaining stems along with the leaves. There is a lot of flavor in the coriander stalks! A pinch of chopped chives or parsley also works, if you can't eat coriander.
- Avocado: Mixed or scattered on top, the avocado moderates the heat and adds tons of creamy texture to the delicate ceviche. You can also make guacamole and spread it directly on your toast.
- Peppers: for a little bit of crunchy sweet.
- Mango: The silky texture of the mango and the sweet taste are a natural combination with fresh fish.
- Vegetables: Refreshing radish, garlic, or cucumber are perfect for a summer ceviche.
- Tomato juice, fish broth, or clam juice: Depending on the region of the ceviche recipe, some type of salty liquid may be required to make the magic tiger milk.
How to make ceviche:
- Place the minced fish or shellfish in a nonreactive container (glass or stainless steel) and add citrus juice, completely covering the fish.
- Cover and refrigerate for 30 minutes, or until fish is opaque and slightly firm.
- Add tomatoes, onions, cucumber, radishes, and anything else your recipe may include; Mix to combine. Add coriander and jalapeño pepper to desired taste (peppers will grow spicier as they marinate).
- If you are using something like tomato juice or clam juice, now is the time to add it. Season to taste with salt and pepper. Serve on crackers, toast, or with french fries. Offer mayonnaise and hot sauce on the side.
How long to marinate the ceviche?
How long you want to leave the fish in the marinade is entirely up to you. Depending on the size of your pieces of fish or shrimp, and how cooked you enjoy your fish, between 30 minutes and 4 hours should be the trick. The fish should look dull on the outside and slightly translucent in the center when open. However, beyond 4 hours, the fish may start to pickle.
Can you make ceviche in advance?
Fish can be marinated one day in advance; after about 4 hours, when the fish is "cooked", drain it so that it does not remain pickled. For the freshest flavor, add the other flavorings to the fish no more than a couple of hours before serving.
Ceviche is best prepared on the day you plan to serve it, but will stay overnight if you have leftovers.
How to serve the ceviche:
Ceviche is a smart snack to serve if you have a giant collection of hot sauce that you are asking to use; take them all and take them out, let everyone choose their favorite! They can add the amount of heat they're comfortable with.
- Place the ceviche in a large, cold bowl and let people serve it on individual plates to eat with stir-fries or cucumber slices.
- Place the ceviche in small avocado halves and serve toast, fries, or stir fry together.
- Stack ceviche on bite-sized banana chips or toast and go for an elegant and upscale appetizer.
- Garnish the ceviche with chopped coriander or chive leaves before serving.
Iced beers, the famous Paloma de México cocktail or the best strawberry Margarita are good drinks to drink while eating ceviche.
Can you get sick of ceviche?
It is important to know that unlike traditional cuisine, citrus juice is not killing any bacteria or potential parasites in fish. That is why only the best and freshest fish should be used to make ceviche. And most importantly, remember that not all fish are suitable for undercooking without some precautions.
All living organisms, including fish, can have parasites. Parasites do not present a health problem in fully cooked fish, but there is an increased risk in raw or undercooked fish. Certain fish species tend to be more prone to parasites: cod, freshwater fish, swordfish, to name a few, while farmed salmon have a lower incidence of parasites.
The actual disease of parasites in fish is not very common, but to be sure, make your ceviche with commercially pre-frozen fish. Try to avoid freezing the fish yourself; Household freezers are usually between 0 and 10 degrees, and may not be cold enough to kill parasites.
As with any raw fish like sushi or sashimi, anyone who is pregnant, breastfeeding, or has a compromised immune system should check with their doctor before enjoying ceviche.
Cuisine: Mexican Preparation time: 10 minutes Cook time: 4 hours Total time: 4 hours 10 minutes Servings: 4 servings Calories: 149 kcal
For the ceviche:
- 1 pound of fish or shrimp (such as tilapia, salmon, or sea bass)
- 1 cup fresh citrus juice of lime, lemon, or orange
- 1 medium onion, finely chopped (about 1 cup)
- 1 large carrot, peeled and finely chopped (about 1/2 cup)
- 1-2 roma tomatoes, seeded and finely chopped (about 1/2 cup)
- 1-2 chopped jalapeño peppers, seeded if desired, see notes
- 1 bunch of fresh coriander stalks removed and chopped
At your service:
- Toast with tortilla chips or crackers
- Valentina hot sauce
- Sliced avocado
To make the ceviche:
- Chop fish or shrimp into 1/2 inch pieces. Place in a glass or stainless steel container. Add citrus juice and stir until evenly coated. Cover and refrigerate until fish is opaque and "cooked", about 4 hours (if using cooked shrimp, skip this step).
- Drain and discard excess citrus juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and stir until evenly coated. Season to taste with salt and more fresh citrus juice if desired.
- Serve on toast or with tortilla chips or crackers, topped with mayonnaise, hot sauce, and sliced avocado separately. Or divide the ceviche into clear glass bowls, wine glasses, or martini glasses.
Most of the jalapeño heat comes from the seeds and the white membrane. Scrape those off for less heat; Add them for more heat!
Calories :: 149kcal
Nutritional information will vary depending on the type of seafood used. The following label is for tilapia ceviche. In comparison, salmon ceviche is approximately 451 calories per 1-cup serving, and shrimp ceviche is approximately 140 calories per 1-cup serving.
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