ceviche recipe

Recipe for Ceviche

Written by Published on in Mariscos: Mexican Seafood

mexican seafood

The components of ceviche – raw fish marinated with citrus juices and other ingredients – vary depending on where it’s prepared. While ceviche originated in Latin America, it is now popular in many other countries, each with a different spin. The key to ceviche is using extremely fresh fish and keeping it very cold until serving.

In Mexico, shrimp, squid, tuna and mackerel are commonly used for ceviche. The marinade is salt, lime juice, chile, avocado and cilantro. White sea bass marinated in lemon juice, minced onion, habanero and salt is common in Panama. Florida offers a ceviche made with diced fresh conch marinated with lime juice, chopped onion, minced celery, bell pepper and diced Scotch bonnet chiles.

Hawaiian-style ceviche (poke, a cross between sushi and ceviche) features halibut, snapper, ahi or mahi-mahi marinated in rice wine vinegar, soy sauce, lime juice, ginger and wasabi.

Ingredients:

  • 1 pound Sashimi-grade mahi-mahi or ahi tuna
  • 1/4 cup minced red onion
  • 1 cup seeded and diced Roma tomato
  • 2 jalapeño chiles, seeded and diced
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • Sliced black olives, for garnish
  • Cilantro leaves, for garnish
  • Pickled onion, for garnish
  • Lettuce leaves to line serving bowls
  • Lime wedges

Directions:

  1. Dice the fish into 1/2-inch cubes. Place the fish, onion, tomatoes, chile, salt, pepper, hot sauce, bell pepper and cilantro in a non-reactive bowl. Cover with lime and lemon juice. Refrigerate, covered, for one hour. Stir, making sure all of the ingredients are covered with the citrus juices. Refrigerate for several hours, giving time for the flavors to blend.
  2. For service, pour off most of the marinade liquid and spoon the ceviche into serving bowls lined with lettuce leaves.
  3. Garnish with sliced black olives, cilantro and pickled onion. Serve with lime wedges.

Serves: 6 to 8 as an appetizer

Heat Scale: Medium