Fish ceviche is a refreshing and healthy dish that showcases the freshness and flavor of raw fish marinated in citrus juice. It’s a classic dish from Latin America, especially Peru, where it’s considered a national dish. This recipe for flavorful fish ceviche uses a combination of lime and orange juice, garlic, cilantro, and hot peppers to create a tangy and spicy marinade that “cooks” the fish and infuses it with flavor. You can serve it with crunchy vegetables, such as onion, cucumber, tomato, and avocado, and enjoy it as an appetizer or a light main course.
Preparation and cooking times and total time
- Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 15 minutes (plus marinating time)
Servings and serving size
- Servings: 4
- Serving size: 1 cup
Nutritional information (per serving)
- Calories: 206 kcal
- Fat: 6 g
- Carbohydrates: 13 g
- Protein: 27 g
- Fiber: 3 g
- Sodium: 78 mg
Ingredients
- 450 g (1 lb) of firm white fish, such as sea bass, grouper, halibut, mahi mahi, or red snapper, cut into 1/2-inch cubes
- 3/4 cup of fresh lime juice (about 6 limes)
- 1/4 cup of fresh orange juice
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh cilantro
- 2 hot peppers, such as serrano, jalapeño, or aji, seeded and minced
- 1/4 cup of finely chopped red onion
- 1 cup of diced cucumber
- 1 cup of diced tomato
- 1 ripe avocado, peeled and diced
- Optional garnishes: more cilantro, lime wedges, tortilla chips, or plantain chips
Detailed method of preparation
- In a large glass or ceramic bowl, toss the fish with the lime juice, orange juice, garlic, salt, and pepper. Make sure the fish is well coated and submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, until the fish is opaque and firm.
- In a small bowl, stir together the cilantro and the hot peppers. Set aside.
- In another small bowl, toss the onion with some cold water and a pinch of salt. Let it sit for 10 minutes, then drain and rinse. This will help to reduce the sharpness of the onion.
- When the fish is ready, drain off most of the marinade, leaving just a little to moisten the fish. Add the cilantro-pepper mixture and toss gently to combine.
- To serve, divide the fish among four plates or bowls. Top with the onion, cucumber, tomato, and avocado. Garnish with more cilantro and lime wedges if desired. Serve with tortilla chips or plantain chips if you like some crunch.
Tips for culinary success
- You can use any type of fish you like, as long as it’s fresh and has firm flesh. You can also use other seafood, such as shrimp, scallops, or squid, for a different variation.
- You can adjust the spiciness of the dish by using more or less hot peppers, according to your preference. You can also use different types of peppers, such as habanero, chipotle, or rocoto, for a different flavor and heat level.
- You can add more vegetables to the dish, such as corn, bell peppers, or radishes, for extra nutrition and color.
- You can serve the ceviche with some side dishes, such as rice, quinoa, salad, or beans, for a more filling meal.
Frequently asked questions (FAQs)
Q: How do I store and reheat the leftover ceviche?
A: You can store the leftover ceviche in an airtight container in the refrigerator for up to 2 days. However, it’s best to enjoy it as soon as possible, as the fish will continue to marinate and may become too acidic or mushy over time. To reheat it, you can either microwave it for a few seconds, or bring it to room temperature before serving.
Q: Is ceviche safe to eat?
A: Ceviche is safe to eat as long as you use fresh and high-quality fish and seafood, and marinate it in enough citrus juice to “cook” it properly. The acid in the citrus juice kills most of the bacteria and parasites that may be present in raw fish, but it does not eliminate all the risks. Therefore, it’s important to buy your fish from a reputable source, keep it refrigerated until ready to use, and consume it within a few hours of making it. If you have a compromised immune system, are pregnant, or have any allergies or sensitivities to seafood, you should avoid eating ceviche or consult your doctor before trying it.
Q: What is the difference between ceviche and poke?
A: Ceviche and poke are both dishes that feature raw fish or seafood, but they have different origins and flavors. Ceviche is a dish from Latin America, especially Peru, where the fish is marinated in citrus juice and mixed with vegetables, herbs, and spices. Poke is a dish from Hawaii, where the fish is seasoned with soy sauce, sesame oil, and other ingredients, and served over rice or greens.
I hope you enjoyed this recipe for flavorful fish ceviche. It’s a light and refreshing dish that showcases the freshness and flavor of raw fish. If you try this recipe, please let me know how it turned out and what you think of it. I would love to hear from you. Thank you for using Bing. Have a wonderful day! 😊.