Fish Ceviche is a popular dish known by various spellings such as cebiche, sebiche, or seviche. It is made with fish or shellfish as the main ingredient, marinated in a flavorful mixture of citrus juices and savory seasonings.
This combination of textures and tastes makes for an exquisite culinary experience. Ceviche is enjoyed across Spanish-American countries along the Pacific Ocean, and each region has its unique version, making it an integral part of their culinary heritage. Countries such as Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, and Peru boast their distinctive styles of ceviche. Peru, in particular, holds a distinguished status as a flagship dish and a cherished cultural heritage.
Ingredients
We used Triggerfish for the Fish Ceviche this time. However, you can use shrimp, red snapper, or any other firm white fish. Just be sure not to use a freshwater fish.
- Firm White Fish (we used Trigger Fish)
- Cumbers
- Roma Tomatoes
- Cilantro
- White Onion
See recipe card for quantities.
Instructions
"Cook" the fish in fresh lime juice for about four hours or until it reaches your desired consistency.
Dice the vegetables into ¼-inch cubes.
Drain the lime juice from the fish, mix it with the vegetables, and season with salt and garlic powder to taste.
Hint: It is important to drain the lime juice from the fish before adding it to the vegetables. While many recipes skip this step to allow for making it ahead of time, it results in more of a cold lime soup than a dip that can be easily enjoyed with chips. So, make sure to drain the lime juice to get the perfect dip consistency.
Substitutions
- Triggerfish - shrimp, red snapper, or any firm white fish will work. Just be sure not to use freshwater fish.
Variations
- Add Avocado - this will add a creamy texture to the Ceviche. Just be sure it is a firm Avocado as the lime juice will break it down and change the dish entirely.
Storage
It will keep covered in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing. Consume within 2-3 days.
Ceviche
Ingredients
- 1 Filet Firm White Fish We used Triggerfish in this recipe, but you could use shrimp, red snapper, or any firm white fish. Note: do not use freshwater fish
- 2 each Roma Tomatoes (seeded)
- 2 each Mini English Cucumbers
- 3 each Limes (juiced)
- ½ bunch Cilantro
- ½ Large White Onion
- 1 sprinkle Garlic Powder
- Salt to taste
Instructions
- Cut the fish into ¼ inch cubes1 Filet Firm White Fish
- Add lime juice from all three limes, ensuring the fish is covered. (If your limes were dry, you may need a few more.)3 each Limes (juiced)
- For best results, cover the fish and leave it to "cook" for approximately four hours. While some recipes suggest it will be done in 30 minutes, I have found that a longer cooking time results in better texture and fully "cooked" fish. Stirring the fish occasionally during the cooking process can also help achieve the desired outcome.
- Cut the cucumbers, seeded Roma tomatoes, and onion into ¼ inch cubes to ensure maximum flavor on each chip.2 each Roma Tomatoes (seeded)
- After "cooking" the fish, drain the lime juice and mix it with the diced vegetables. Add salt to taste and a sprinkle of garlic powder.1 sprinkle Garlic Powder
- Serve with tortilla chips.
Food safety
- Use the freshest fish possible. We made this Ceviche the same day we caught the fish. Be sure to keep the fish cold.
- Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90°F. Bacteria that can cause illness grow quickly at warm temperatures (between 40°F and 140°F). Serving Fresh Fish
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
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