This is a very easy ceviche recipe that you can do as a side dish, an appetizer, or even an entire meal. We made this with our friend Cinthia while living in Velez-Malaga, Spain. Below is a good video from AllRecipes about ceviche.
Note: If cooking with citrus puts you off, you can blanche the fish just slightly before putting into the mix.
- This recipe must be made at least 1 hour ahead of time – 4 hours is better
- 1-2 LB FRESH Mahi (Tuna) or other delicate white fish – cut into 1/4 – 1/2 inch pieces
– You can also use Halibut, Talapia or Re Snapper
VEGETABLES and LIQUIDS
- One Lemon and one lime – zest and juice
- 1 C lime juice
- 1 TBL tomato juice
- Cucumber – Small cubes
- Roma Tomato – Deseeded and chopped fairly small
- 1/2 red onion – Chopped fairly large
- Cilantro – Rough chopped
- Jalapeño – minced
- Chives – Cut into 1/4 inch strips
- 1 tsp salt
OPTIONAL: Spice it up with a squirt of Siracha
Alternately: An easy option is to buy a good pico de gallo and use in place of the vegetables listed above.
SELECTING THE RIGHT FISH
- Fish should be whole and fresh.
- If you know your butcher, you can just ask for sushi-quality fish, but otherwise buy a whole fish, not pre-packaged.
- Eyes should be clear.
- Gills should be bright red.
- Fish should never smell fishy or like bleach.
- Flesh should not be mushy.
- If you are using meat from a large fish, you can tell it is fresh by the firmness and visual texture of the flesh.
- It should glisten.
- Go shopping with a cooler because it will degrade really quickly.
STEP BY STEP
- Place fish pieces in a glass bowl
- Fresh squeezed lime juice – enough to cover
- Sprinkle with a bit of salt and set aside for 20-30 minutes
- Dry Pack Scallops are another good thing to use in your ceviche.
See this external links for a comparison of Wet Pack vs Dry Pack scallops
- Optional: Plunge shrimp (deveined) and other seafood into boiling water for about 60 seconds.
- In a second large mixing bowl, combine the following:
- Cut 1 white onion into very thin julienne strips
- 2-3 large tomatoes – thinly slice tomato flesh, discarding seeds and juice
- Finely chop 2-4 TBL EACH – Depending on taste
– Optionally: strips of pepper – mild or hot
– green olives – quartered
– parsley – chopped
– cilantro – some chopped, some fairly whole
– celery pieces (1 stalk, ribs removed before cutting)
2 TBL EACH
– EVOO (emulsified with whisk)
– Worcestershire sauce
– oregano and salt to taste
– minced garlic
- Combine all of the above in the glass bowl and refrigerate for AT LEAST 12 hours, but for as long as three days
- Serve topped with slices of avocado, cubed papaya or mango, salt, pepper, and chopped cilantro
If you want to see a ceviche recipe in action, use the below video.