How to Make Delicious Ceviche
Ceviche is one of the most famous seafood dishes from Latin America. It’s also known as cebiche, seviche or sebiche. It’s made with fresh, sashimi-quality fish or shrimp that’s “cooked” in citrus juice then mixed with diced vegetables and seasonings. Here in the States, it’s a popular starter at upscale restaurants. It’s a delicious option for a quick meal at home.
What makes Ceviche unique is that you don’t use any heat for cooking the fish or shrimp. Instead, you let the acid from lemon, lime, or orange juice cook the meat.
Below are two of our favorite Ceviche recipes. If you are looking for a few tips, check out the blog we shared earlier this summer with six tips for making perfect Ceviche.
- 1 lb. sashimi-grade fish (we recommend tender fish like cod, sea bass, swordfish, sole, halibut, tilapia, or mahi-mahi)
- 1/4 red onion, very finely sliced
- 2 tsp. fresh jalapeño, finely chopped
- 8 cherry tomatoes, halved or quartered
- 1/4 tsp. black pepper
- 1/3 c. fresh lime or lemon juice
- 1/2 tsp. kosher salt or 1/4 tsp table salt
- 1 ripe avocado cut into 1/2″ cubes
- 1/4 c. cilantro leaves, roughly chopped
- 2 Tbsp. extra virgin olive oil
- Cut the fish into long strips and then into small cubes.
- Place the diced fish in a glass bowl. Pour the lime or lemon juice over the fish and toss to combine.
- Cover with saran wrap and place in the refrigerator to “cook” for 10 minutes.
- Remove the bowl from the fridge, uncover, and add the red onion, jalapeño, tomatoes, and cilantro. Gently mix together and return to the fridge. Let it marinate for another 5 to 10 minutes or until the fish is fully cooked (check by cutting open one piece to see if it looks opaque. If it isn’t done, return to the fridge for another 2 to 5 minutes).
- Add olive oil, avocado, and salt. Gently mix. Then serve immediately with tortilla chips or crostini bread.
- 1 lb. shrimp, peeled and deveined
- ¼ c. fresh lemon juice (about 2 lemons)
- ¼ c. fresh lime juice (about 3 limes)
- ½ c. fresh-squeezed orange juice
- 1 avocado, cut into 1/2″ cubes
- 4 whole plum tomatoes, diced and seeded
- 2 whole jalapeno peppers, minced
- ½ c. fresh cilantro, chopped
- ¼ c. red onion, very finely sliced
- kosher salt and fresh ground pepper
- Cut the shrimp into ½ inch pieces and place them in a glass bowl.
- In another bowl, combine the lemon, lime, and orange juice. Whisk together, then pour ½ cup over the shrimp and toss to combine.
- Cover the shrimp bowl with saran wrap and place in the refrigerator to “cook” for 10 minutes.
- Remove the bowl from the fridge, uncover and add the tomatoes, jalapeño, red onion, and cilantro. Gently mix together, then return to the refrigerator. Let it marinate for another 5 to 10 minutes or until the shrimp is no longer opaque.
- Add the avocado and reserved citrus juice. Gently mix and season to taste with salt and pepper. Then serve immediately with tortilla chips or crostini bread.
Keep in mind that Ceviche is best enjoyed fresh. If you are planning to make it for a party, you can cut up the ingredients the night before but wait until 30 minutes before serving to add the citrus juice to the seafood. If you let the fish or shrimp marinate in the citrus juice for more than 30 minutes, it can have a mushy texture.
To find the best fresh seafood in Connecticut for your homemade Ceviche, stop by City Fish Market!