Ceviche Recipe: Fresh, Flavorful, and Easy to Prepare

What is Ceviche? A Delicious Seafood Appetizer

Ceviche is a popular dish in Latin American cuisine, made from fresh seafood cured in citrus juices. This method of “cooking” the fish without heat creates a tangy, flavorful appetizer that highlights the natural taste of the seafood. Originating from coastal regions, it has become a favorite around the world for its light and refreshing qualities.

This seafood appetizer is typically served chilled, making it perfect for hot summer days. It’s often accompanied by crunchy corn tortillas or crispy plantain chips, providing a delightful contrast in textures. Whether enjoyed as a starter or a main course, ceviche is a versatile dish that can be customized to suit various tastes.

Key Ingredients for the Best Homemade Ceviche

To create the most flavorful and authentic ceviche, you’ll need a selection of fresh ingredients that complement each other perfectly. Here are the key components you should gather:

1. Fresh Seafood: Opt for the freshest shrimp and salmon you can find. The quality of the seafood is crucial for both taste and safety.
2. Citrus Juices: Use freshly squeezed lime and lemon juices to cure the seafood. These juices not only “cook” the fish but also infuse it with a tangy zest.
3. Fresh Cilantro: This herb adds a burst of freshness and a hint of citrus flavor that pairs wonderfully with the seafood.
4. Red Onion: Thinly sliced red onions provide a bit of crunch and a sharp yet sweet flavor.
5. Tomatoes: Diced tomatoes add a juicy texture and a slight sweetness, balancing the acidity of the citrus juices.
6. Jalapeños or Serrano Peppers: For a touch of heat, finely chop some jalapeños or serrano peppers. Adjust the amount according to your spice preference.
7. Cucumber: Adds a refreshing crunch and balances the robust flavors of the dish.

Steps to Prepare Your Homemade Ceviche

1. Prepare the Seafood: Start by cleaning and deveining the shrimp, then cut both the shrimp and salmon into bite-sized pieces.
2. Marinate in Citrus Juices: Place the seafood in a glass bowl and pour the freshly squeezed lime and lemon juices over it. Stir well to ensure all the pieces are coated. Let it sit in the refrigerator for about 15 minutes, or until the seafood is opaque.
3. Combine Vegetables: In a separate bowl, mix the diced tomatoes, thinly sliced red onion, finely chopped cilantro, chopped peppers, and cucumber.
4. Mix Together: Once the seafood is ready, combine it with the vegetable mixture. Stir gently to evenly distribute all ingredients.
5. Season and Chill: Season with salt and pepper to taste. Allow the ceviche to chill in the refrigerator for an additional 5 minutes to let the flavors meld.
6. Serve: Serve it cold, accompanied by crunchy corn tortillas or crispy plantain chips for scooping.

By following these steps and using the freshest ingredients, you’ll be able to enjoy a delicious homemade ceviche that’s sure to be a hit at your next get-together.

How to Make Ceviche in Just 20 Minutes

Ingredients

• 1/2 pound fresh shrimp, peeled, deveined, and cut into bite-sized pieces
• 1/2 pound fresh salmon, cut into bite-sized pieces
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
• 1/2 cup fresh cilantro, finely chopped
• 1/2 red onion, thinly sliced
• 2 medium tomatoes, diced
• 1 jalapeño or serrano pepper, finely chopped (adjust to taste)
• 1 cucumber, peeled and diced
• Salt and pepper to taste
• Crunchy corn tortillas or crispy plantain chips for serving

Instructions

1. Prepare the Seafood

• Clean and devein the shrimp.
• Cut both the shrimp and salmon into bite-sized pieces.

2. Marinate in Citrus Juices

• Place the bite-sized seafood pieces in a glass bowl.
• Pour the freshly squeezed lime and lemon juices over the seafood.
• Stir to ensure all pieces are well-coated.
• Refrigerate for about 15 minutes, or until the seafood is opaque.

3. Combine Vegetables

• In a separate bowl, mix together the diced tomatoes, thinly sliced red onion, finely chopped cilantro, finely chopped pepper, and diced cucumber.

4. Mix Together

• Once the seafood is “cooked” and opaque, combine it with the vegetable mixture.
• Stir gently to evenly distribute all ingredients.

5. Season and Chill

• Season with salt and pepper to taste.
• Let the ceviche chill in the refrigerator for an additional 5 minutes to allow the flavors to meld.

6. Serve

• Serve the ceviche cold.
• Accompany with crunchy corn tortillas or crispy plantain chips for scooping.

By following these steps, you’ll be able to create a delicious and refreshing ceviche in just 20 minutes. Enjoy your fresh and flavorful creation!

Choosing the Best Shrimp and Salmon for Ceviche

Selecting the freshest shrimp and salmon is crucial for making the best ceviche. When choosing shrimp, opt for raw, deveined shrimp with the shells removed. Fresh shrimp should have a firm texture and a slight ocean scent. Avoid shrimp that are slimy or have an overpowering fishy smell.

For salmon, look for fresh, sushi-grade salmon fillets with a bright, vibrant color. The flesh should be firm and free of any strong odors. If possible, purchase your seafood from a reputable fishmonger to ensure you’re getting the highest quality ingredients. Using the freshest shrimp and salmon will elevate the flavor and texture of your ceviche.

The Role of Lime and Lemon Juice in Ceviche Preparation

Lime and lemon juice are essential components of ceviche, serving both as a flavor enhancer and a cooking agent. The acidity in the citrus juices “cooks” the seafood by denaturing the proteins, resulting in a firm and opaque texture. This method of cooking without heat preserves the delicate flavors of the seafood while adding a zesty tang.

In addition to their role in curing the fish, lime and lemon juice contribute to the overall flavor profile of the ceviche. Their bright, acidic taste balances the richness of the seafood and complements the fresh herbs and vegetables. For the best results, use freshly squeezed lime and lemon juice rather than bottled varieties, as the latter may contain preservatives that affect the taste.

Adding Cilantro, Peppers, and Onion for a Flavorful Ceviche

Cilantro, peppers, and onion are key ingredients that add depth and complexity to your ceviche. Fresh cilantro provides a burst of herbaceous flavor that pairs beautifully with the citrus and seafood. Finely chop the cilantro leaves and mix them into the ceviche for a vibrant and aromatic addition.

Peppers, such as jalapeños or serranos, add a spicy kick to the dish. Adjust the amount of peppers based on your preferred spice level. If you prefer a milder ceviche, remove the seeds and membranes from the peppers before chopping. Onions, whether red or white, contribute a subtle sweetness and crunch. Thinly slice or finely chop the onions to ensure they blend seamlessly with the other ingredients.

Chilli Pepper vs. Picante Sauce: Which to Use in Ceviche?

When deciding between using chilli peppers or picante sauce in your ceviche, it’s essential to consider the flavor profile and desired heat level for your dish. The following table highlights the differences between the two ingredients:

Both chilli peppers and picante sauce have their merits, and the choice between them depends on the desired taste and presentation of your ceviche. If aiming for a traditional, fresh ceviche, freshly chopped chilli peppers are often preferred. However, for a quick and easy addition of heat and flavor, picante sauce is a convenient alternative.

How to Serve Ceviche with Corn Tortillas

Serving ceviche with corn tortillas is a classic pairing that adds a delightful crunch to each bite. To prepare the tortillas, simply warm them on a hot skillet or griddle until they’re slightly crispy but still pliable. Alternatively, you can cut the tortillas into triangles and bake or fry them to make tortilla chips.

Arrange the ceviche in a serving dish and place the warm tortillas or tortilla chips on the side. This allows your guests to scoop up the ceviche and enjoy it with the added texture of the tortillas. For an extra touch, garnish it with additional cilantro leaves and a sprinkle of chili flakes.

Preparing the Perfect Ceviche for a Party: Serves 8

If you’re planning to serve ceviche at a party, it’s important to make enough to satisfy your guests. This recipe can be easily scaled up to serve a larger crowd. For a party of eight, you’ll need:

• 2 pounds of fresh shrimp
• 2 pounds of fresh salmon
• Juice of 10-12 limes
• Juice of 6-8 lemons
• 1 cup of chopped cilantro
• 4-5 jalapeños or serrano peppers, finely chopped
• 1 large red onion, thinly sliced
• Salt and pepper to taste

Follow the same preparation steps as outlined earlier, ensuring the seafood is fully coated in the citrus juices. Allow the ceviche to marinate in the fridge for at least 15 minutes before serving. Arrange it in a large serving bowl and provide plenty of corn tortillas or tortilla chips for your guests to enjoy.

Why Let Your Ceviche Chill in the Fridge Before Serving?

Chilling your ceviche in the fridge before serving is essential for several reasons. First, it allows the flavors to meld together, creating a more cohesive and delicious dish. The acidity from the citrus juices continues to penetrate the seafood, enhancing its texture and taste.

Second, ceviche is best enjoyed cold, as it provides a refreshing contrast to the warm weather or other hot dishes on your menu. By chilling the ceviche, you ensure it stays at the optimal temperature for serving. Lastly, allowing it to chill gives the herbs and vegetables time to absorb the citrus flavors, resulting in a more vibrant and well-balanced appetizer.

Can You Make Ceviche Ahead of Time? Tips for Best Results

While ceviche is best enjoyed fresh, you can prepare it ahead of time with a few precautions. If you plan to make it in advance, consider preparing the ingredients separately and combining them closer to serving time. Chop the seafood, cilantro, peppers, and onions, but keep them in separate containers.

When you’re ready to serve, mix the seafood with the citrus juices and allow it to marinate for at least 15 minutes. Then, add the chopped herbs and vegetables, and season with salt and pepper. This method ensures the ceviche retains its freshness and vibrant flavors.

How to Adjust the Spice Level in Your Ceviche

Adjusting the spice level in your ceviche is easy and can be customized to suit your preferences. If you prefer a mild it, remove the seeds and membranes from the chili peppers before chopping them. This reduces the heat while still adding a subtle kick.

For a spicier ceviche, leave the seeds and membranes intact, or use hotter peppers like habaneros. You can also add a few dashes of hot sauce or picante sauce to increase the heat. Start with a small amount and taste as you go, adding more until you reach your desired spice level.

A Guide to Perfectly Chopping Shrimp and Salmon for Ceviche

Properly chopping the shrimp and salmon is crucial for achieving the best texture in your ceviche. Begin by ensuring the seafood is fresh and properly cleaned. Use a sharp knife to cut the shrimp and salmon into small, uniform pieces, about half an inch in size.

Cutting the seafood into smaller pieces ensures even curing in the citrus juices and makes it easier to scoop up with tortillas or chips. Take your time to achieve consistent cuts, as this will enhance the overall presentation and eating experience of your ceviche.

Common Mistakes to Avoid When Making Ceviche at Home

Making ceviche at home can be simple and enjoyable, but there are a few common mistakes to avoid. First, always use the freshest seafood available, as the quality directly impacts the taste and safety of the dish. Avoid using pre-cooked or frozen seafood, as it can affect the texture and flavor.

Second, ensure the seafood is fully coated in the citrus juices to achieve proper curing. Insufficient marination can result in an uneven texture and flavor. Lastly, don’t rush the marination process. Allow it to chill for at least 15 minutes to ensure the flavors meld together and the seafood is fully cured.

Calories in Ceviche: A Nutritional Overview

Ceviche is not only a flavorful and refreshing dish but also relatively low in calories, making it a healthy choice for many. Here’s a basic breakdown of the calorie content for a typical serving of ceviche, primarily composed of shrimp, salmon, and fresh vegetables:

These values can vary based on the specific ingredients and their quantities used in your ceviche recipe. When combined, a typical serving of it amounts to roughly 250-300 calories, depending on portion sizes and additional ingredients. This calorie count makes it a light yet satisfying option, ideal for those looking to enjoy a nutritious meal without overindulging.

Ceviche Variations: Different Seafood Options to Try

While shrimp and salmon are popular choices for ceviche, there are many other types of seafood you can experiment with to create unique and delicious variations. Here are some different seafood options to consider and the steps to prepare them:

1. Scallops

• Preparation Steps:

1. Rinse the scallops under cold water and pat them dry with a paper towel.
2. Cut the scallops into small, uniform pieces, about half an inch in size.
3. Follow the basic ceviche recipe, marinating the scallops in citrus juices for at least 15 minutes before serving.

2. White Fish (Tilapia, Sea Bass, or Snapper)

• Preparation Steps:

1. Ensure the fish is fresh and properly filleted.
2. Cut the fish into small, uniform pieces similar to the size used for shrimp and salmon.
3. Marinate the fish in citrus juices according to the basic ceviche recipe, allowing it to cure fully before serving.

3. Octopus

• Preparation Steps:

1. Boil the octopus for 45-60 minutes or until tender, then allow it to cool.
2. Cut the octopus into bite-sized pieces.
3. Marinate in citrus juices, ensuring the flavors have time to meld before serving.

4. Crab

• Preparation Steps:

1. Use fresh, cooked crab meat, either from the claws or body.
2. Shred or chop the crab meat into bite-sized pieces.
3. Gently toss the crab meat in citrus juices just long enough for the flavors to meld, but no longer than 10 minutes to avoid becoming too saturated.

5. Tuna

• Preparation Steps:

1. Use sushi-grade tuna, ensuring it is fresh and of high quality.
2. Cut the tuna into small, uniform cubes.
3. Marinate briefly, around 10-15 minutes, as tuna’s texture is best when it remains slightly raw in the center.

By exploring different types of seafood, you can create an array of it dishes that showcase the diverse flavors and textures of the ocean. Whether it’s scallops, white fish, octopus, crab, or tuna, each variation offers a new take on the classic ceviche recipe.

Conclusion

In summary, preparing ceviche at home is not only a delightful culinary endeavor but also a chance to showcase your creativity and cooking skills. By selecting the freshest seafood, allowing ample marination time, and carefully balancing the flavors, you can create a dish that is both refreshing and satisfying. Whether you stick to the classic shrimp and salmon combination or experiment with different seafood varieties, it is a versatile and crowd-pleasing appetizer. With the tips and techniques outlined in this guide, you are well on your way to mastering this vibrant and flavorful dish. So, gather your ingredients, follow the steps, and dive into the wonderful world of homemade ceviche. Enjoy!

FAQs

How long should ceviche marinate?

Ceviche should marinate for at least 15 minutes to ensure the seafood is fully cured by the citrus juices. However, depending on the type of seafood and your texture preference, it can be marinated for up to 2 hours. It’s important not to over-marinate, as this can result in a mushy texture.

Can you use frozen seafood to make ceviche?

While fresh seafood is preferred for making ceviche due to its texture and flavor, you can use frozen seafood if necessary. Be sure the frozen seafood is thoroughly thawed and patted dry before marinating to ensure good absorption of the citrus juices.

What types of citrus juices can be used in ceviche?

Lime juice is the most commonly used in ceviche, but you can also use lemon, orange, or grapefruit juices. Each type of citrus juice offers a unique flavor profile, so feel free to experiment to find your favorite combination.

How do you know when the seafood is “cooked” in ceviche?

The seafood in ceviche is considered “cooked” when it turns opaque and firms up. This is the result of the acid in the citrus juice denaturing the proteins in the seafood. The exact time can vary depending on the size and type of seafood used.

Can ceviche be stored in the refrigerator?

Ceviche is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the texture may change, and the flavors may intensify over time.

What can be served with ceviche?

It can be served with a variety of accompaniments, such as tortilla chips, tostadas, avocado slices, or even a side of fresh salad. These sides add texture and flavor, complementing the refreshing nature of the ceviche.