This vintage ceviche recipe is a gentle and contemporary appetizer (or major meal) that’s colourful, tangy, and completely scoopable with tortilla chips.
Ceviche is my love language. Particularly this ceviche de pescado (fish ceviche), which is my go-to ceviche recipe for summertime events and fiestas. It additionally highlights what I really like about Mexican coastal meals, the place a handful of clean, wholesome substances change into one amazingly flavorful meal.
I’ve eaten unending quantities of ceviche throughout Mexico (you’ll catch a snippet within the video beneath), so I’m excited to proportion my take in this vintage ceviche. It’s naturally easy but touches on the entire contemporary flavors of Mexico.
Peruvian vs Mexican Ceviche
Sooner than we dive into the recipe, I’d like to offer a heat shout-out to my Peruvian fans and their nationwide dish — ceviche! Their model is steadily a more effective preparation with citrus-marinated uncooked fish, sliced onions, and a sprinkle of cilantro. It actually we could the fish shine! And for the whole plated revel in, you’ll generally in finding Peruvian ceviche served with candy potatoes, toasted corn, or plantain chips.
However, the ceviche I’ve made lately is influenced by way of all my travels to Mexico. Mexican ceviche additionally makes use of citrus-marinated, but it surely’s tossed with different substances like tomatoes, cucumber, onion, jalapeño, avocado, and extra. And with the whole thing diced up in uniform items, it’s the very best appetizer to serve with tortilla chips!
What Fish to Use in Ceviche
The choices are a lot of – you’ll use shellfish like shrimp, crab, scallops, or squid. After which there’s white fish (my favourite) like sea bass, snapper, halibut, cod, mahi mahi, and extra. In Mexico, sea bass is steadily used, regardless that I’m the use of halibut lately because it’s simple for me to search out in Southern California (it’s additionally what I utilized in my mango halibut ceviche).
Whichever making a decision, I will be able to’t emphasize sufficient that the standard of your fish issues. You probably have get admission to to a neighborhood fish marketplace with freshly stuck fish of the day, I’d imagine that your first possibility. If now not, you’ll seize frozen fish or let the fishmonger know you’re the use of uncooked fish for ceviche. This may occasionally give them a greater concept of which items are easiest suited to you.
Ceviche Components
A chew of this ceviche will make you are feeling such as you’re at the coast of Mexico! Right here’s what’s in it.
- White Fish: I’m the use of contemporary halibut for this recipe, however you’ll reference the phase above for different company white fish choices. You’ll be able to additionally use shrimp on this recipe, however keep in mind of the shrimp pointers in my citrus shrimp ceviche recipe.
- Marinade: A lime and lemon juice aggregate will “cook dinner” and tenderize the fish.
- Greens: You’ll want tomatoes, cucumber, crimson onion, avocados, and jalapeño or serrano pepper. It’s all my favourite Mexican toppings in a single bowl!
- Herbs: You’ll be able to’t do ceviche with out cilantro personally (however I’m additionally a cilantro lover).
In finding the entire recipe with measurements beneath
How To Make Ceviche
Marinate the fish. In a tumbler (non-reactive) bowl, stir in combination the fish, lime juice, and lemon juice. Quilt the bowl and marinate within the refrigerator for 20 to half-hour (and up till 2 hours or so). You’ll realize the fish move opaque because the lime juice “chefs” the fish. The longer you marinate the fish, the extra it is going to cook dinner. See beneath for more info.
Stir the whole thing in combination. Take away the fish from the refrigerator (no wish to drain it) and upload the tomatoes, cucumber, avocado, crimson onion, jalapeno pepper, cilantro, and salt. Gently stir to mix.
Serve it up! Serve the ceviche in person glasses, on a plate, or with tortilla chips.
How Lengthy to Marinate Fish for Ceviche?
The “cook dinner time” for ceviche relies on how mushy you need the fish to be and the way large the items are. However the common rule is to marinate for no less than 20 to half-hour and not more than 4 hours. Listed here are a couple of notes to head by way of:
- 30 Mins: The fish will likely be most commonly opaque and slightly extra “cooked” but nonetheless mushy.
- 1 Hour: The fish will likely be opaque — like “medium-cooked” meat.
- 2+ Hours: The fish will likely be totally opaque — like “well-done” meat. After 4 hours, the fish will give a boost to up and gained’t be as tasty.
Garage Pointers
The rest contemporary, like ceviche, is all the time easiest eaten straight away. However any leftovers will stay for as much as 2 days within the refrigerator saved in an hermetic container.
Be mindful regardless that that the acidic aggregate will proceed to “cook dinner” and smash down the fish’s protein construction. It will probably make the fish extra difficult, regardless that I in finding this is applicable to shrimp extra so than white fish. I’ve definitely loved leftovers of this recipe day after today!
Extra Simple Mexican Appetizers
Those appetizers are crucial on your subsequent Mexican-inspired dinner! And if you wish to have a couple of extra scrumptious concepts to spherical out the desk, I’ve were given a thrilling record of my easiest Mexican recipes.
I’m hoping you and your visitors experience this scrumptious ceviche recipe! I’d love to listen to your ideas within the remark field beneath.
Ceviche
Dig on in — that is the most efficient ceviche recipe but! It is an appetizer that is tremendous contemporary, tangy, and completely scoopable with tortilla chips.
- 1 pound contemporary company white fish (like sea bass, snapper, or halibut – see pointers above), skinned, deboned and diced into small items
- ½ cup contemporary lime juice, from about 5 to six limes
- 3 tablespoons contemporary lemon juice, from 1 lemon
- 2 Roma tomatoes, diced
- 1 cucumber, peeled and diced
- 1 avocado, peeled, deseeded and diced
- ½ small crimson onion, diced
- 1 jalapeno pepper, seeded and finely diced
- ½ bunch cilantro, chopped
- 1 teaspoon kosher salt
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In a tumbler (non-reactive) bowl, stir in combination the fish, lime juice, and lemon juice, Quilt the bowl and marinate within the refrigerator for half-hour to 4 hours. You can realize the fish move opaque because the lime juice “chefs” the fish. The longer you marinate the fish, the extra it is going to cook dinner. See above within the weblog publish for more info.
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Take away the fish from the refrigerator (no wish to drain it) and upload the tomatoes, cucumber, avocado, crimson onion, jalapeno pepper, cilantro, and salt. Gently stir to mix.
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Serve it up in person glasses, on a plate, or with tortilla chips.
Energy: 216kcal, Carbohydrates: 12g, Protein: 23g, Fats: 9g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Ldl cholesterol: 56mg, Sodium: 667mg, Potassium: 997mg, Fiber: 5g, Sugar: 4g, Nutrition A: 585IU, Nutrition C: 32mg, Calcium: 39mg, Iron: 1mg
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