Basic Ceviche

by on September 12, 2011 » Add the first comment.
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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.

INGREDIENTS

  • This recipe must be made at least 1 hour ahead of time – 4 hours is better
    PROTEINS
  • 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
  • Scallops
  • Shrimp
    VEGETABLES and LIQUIDS
  • One Lemon and one lime – zest and juice
  • 1 C lime juice
  • 1 TBL tomato juice
  • EVOO
  • 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

  1. Place fish pieces in a glass bowl
  2. Fresh squeezed lime juice – enough to cover
  3. Sprinkle with a bit of salt and set aside for 20-30 minutes
  4. 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
  5. Optional: Plunge shrimp (deveined) and other seafood into boiling water for about 60 seconds.
  6. In a second large mixing bowl, combine the following:
  7. Cut 1 white onion into very thin julienne strips
  8. 2-3 large tomatoes – thinly slice tomato flesh, discarding seeds and juice
  9. 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
    – ketchup
    – EVOO (emulsified with whisk)
    – Worcestershire sauce
    – oregano and salt to taste
    – minced garlic
  10. Combine all of the above in the glass bowl and refrigerate for AT LEAST 12 hours, but for as long as three days
  11. 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.

Find more like this: Appetizers and Sides, Lunches, Make Ahead - Serve Later, Meat to Eat SEAFOOD, VIDEO CLIPS Included

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