No need to turn on the stove or any sort of heat, this recipe is quick, easy, and fishy! Believe it or not this popular dish goes way back to the early 1500s and its origin comes from Peru. With so many varieties of ceviche you can easily personalize the recipe and switch any ingredient or seafood to your liking. You can make it as a Peruvian recipe, Mexican, or even Fijian (they use vinegar instead of citrus juice). Typically, this dish is served with a side of fresh totopos (tortilla chips), tostadas, or even crispy quinoa. This meal is ideal if you want something light or would like to serve it as an appetizer!
How is the Fish “cooked”?
Technically it’s not “cooked” at all but the chemical process of it makes it similar to what happens when cooking fish. When placing your fish or other types of seafood like scallops or shrimp in the citrus juice the acid in it begins to “cook” it. When the fish gets in contact with the acid the flesh becomes opaque and firm just as if it were cooked. While in Mexico ceviche typically is just a lot lime juice and spiciness, in other places like Peru and Tahiti their ceviche recipe includes coconut milk to add creaminess and flavor. No matter where you travel to if there’s a coastline there has to be some sort of ceviche with different spices and native ingredients.
For today’s recipe, we decided to go for a ceviche that is very popular in the coastline states of the Pacific: Sonora, Sinaloa, Baja California, Nayarit, Colima, and Jalisco. What distinguishes this ceviche form others are the inclusion of avocados, giving it a creamy and savory touch to the dish. Given that avocados are considered Mexico’s gold and grows well near the coastal regions, it’s a must when preparing your ceviche! The key to making this dish is to get the freshest selection of seafood as possible (sushi grade if available). This will give it a fresh from sea flavor and will automatically transport you to your next beach vacay. Who’s ready to get this ceviche ready? Let’s go!
Ceviche de Pescado (Fish Ceviche) Recipe
Serves 4 people | Prep Time 2 hours
- 1 Lb tilapia, sea bass, or halibut can work too, cut into ½ or smaller chunks
- 10-12 medium size limes (juice all of them)
- 4 Roma tomatoes seeded and diced
- ½ cup of finely diced cilantro
- ¼ cup of finely diced red onion
- 1 tsp salt taste and add more if needed
- 1 cucumber diced
- 1 serrano pepper diced small and seeds removed for less spicy. This can also be replaced with other peppers, such as habanero (extra hot) or jalapeño (less hot).
- Cut your fish into small chunks and place it in a glass bowl with lime juice, cover, and place in fridge for 2 hours. The fish will start cooking with the lime juice.
- While the fish is cooking, start chopping the cilantro, tomatoes, red onion, cucumber, and serrano peppers (you can add more if you like it spicy, however, remember to start by adding small quantities and add more as needed).
- Once the 2 hours pass, check to see if the fish has changed color (opaque) and you can drain the lime juice or leave it for extra liquid.
- Add all the remaining ingredients, put salt and pepper for better taste. Done!
Serve yourself a tostada with your ceviche and top it off with avocado slices and your favorite hot sauce! Yum! If you're not eating immediately please place it back in the refrigerator, it can last up to two days. Better taste when eating it fresh!
What is your favorite ceviche recipe? Let us know in the comment section down below.
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