Introduction
Ceviche is a vibrant, refreshing dish, perfect for summer gatherings, coastal-inspired dinners, or tapas nights. It’s tender fish, “cooked” in tangy citrus juices, combined with crisp vegetables and a hint of spice, delivers a light, flavorful experience that’s both invigorating and satisfying. Served in a white ceramic bowl or chilled glasses, garnished with fresh cilantro and avocado slices, this Ceviche offers a bright, inviting aesthetic. This recipe delivers a classic Latin American Ceviche, adaptable for dietary preferences, best served chilled for a crisp, zesty experience.
Ingredients
For the Ceviche:
- 1 lb fresh white fish (e.g., tilapia, cod, or snapper), cut into 1/2-inch cubes
- 3/4 cup fresh lime juice (about 6-8 limes)
- 1/4 cup fresh orange juice
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, quartered
- 1 jalapeño, seeded and finely diced (optional, for heat)
- 1/2 cup cucumber, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For Serving:
- Optional: Extra cilantro, avocado slices, lime wedges
- Suggested Accompaniments: Tostadas, tortilla chips, lettuce cups
- Suggested Pairings: Sparkling water, light white wine
- Suggested Aesthetic: Serve in a white ceramic bowl or chilled glasses
- Suggested Equipment: Glass or non-reactive bowl, sharp knife, citrus juicer
Step-by-Step Process
- Prepare Fish: Ensure fish is fresh and sushi-grade if possible; cut into 1/2-inch cubes. Place in a glass or non-reactive bowl.
- Marinate Fish: Pour lime and orange juices over fish, ensuring it’s fully submerged. Cover and refrigerate for 20-30 minutes, stirring halfway, until fish is opaque and firm (do not over-marinate to avoid mushiness).
- Drain and Mix: Drain most of the citrus juice, leaving about 2 tbsp for flavor. Add red onion, cherry tomatoes, jalapeño (if using), cucumber, cilantro, avocado, salt, and pepper. Gently toss to combine.
- Chill: Cover and refrigerate for 10-15 minutes to meld flavors, if time allows.
- Serve: Spoon ceviche into a white ceramic bowl or chilled glasses. Garnish with extra cilantro, avocado slices, and lime wedges. Serve chilled with tostadas, tortilla chips, lettuce cups, sparkling water, or white wine.
Tips for Better Ceviche
- Use the freshest fish possible for safety and flavor; ask for sushi-grade at markets.
- Cut fish into uniform cubes for even marination and presentation.
- Adjust marination time based on fish texture; 20-30 minutes is ideal for most white fish.
- Taste before serving; add more lime juice or salt for brightness and balance.
- Keep ingredients cold to maintain freshness and crispness.
- Dice vegetables finely for a cohesive texture and easier scooping.
- Serve immediately after chilling to avoid soggy vegetables.
- Enhance aesthetic: Present in a white ceramic bowl or chilled glasses, garnish with vibrant cilantro and avocado for a fresh look.
Variations and Customization
- Shrimp Ceviche: Replace fish with 1 lb peeled, deveined shrimp; marinate for 15-20 minutes.
- Vegan Ceviche: Use hearts of palm or young coconut meat instead of fish; marinate for 10 minutes.
- Gluten-Free Ceviche: Naturally gluten-free; ensure accompaniments (e.g., chips) are gluten-free.
- Low-Sodium Ceviche: Reduce salt to 1/4 tsp; use low-sodium accompaniments.
- Spicy Ceviche: Add 1/2 tsp red pepper flakes or an extra jalapeño.
- Tropical Ceviche: Add 1/2 cup diced mango or pineapple for sweetness.
- Peruvian-Style Ceviche: Add 1/2 cup corn kernels and 1 tbsp aji amarillo paste.
- Low-Fat Ceviche: Omit avocado, reduce to 1 tbsp olive oil drizzle if desired.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 1 day; best consumed fresh.
- Do not freeze; the fish’s texture will degrade.
- Serve chilled for optimal flavor and safety; avoid room temperature for over 1 hour.
- Use leftovers in tacos or as a salad topping if consumed within 24 hours.
- Pair with crunchy tostadas to contrast soft texture.
- Keep fish refrigerated until ready to marinate.
- Presented in a white ceramic bowl or chilled glasses with garnishes for an inviting charm.
Nutritional Information
Based on 4 servings (3/4 cup each):
- Calories: 200 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 340mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 22g
- Vitamin A: 15% Daily Value
- Vitamin C: 60% Daily Value
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. These are high in protein and vitamin C; try low-sodium or vegan versions. Serve with vegetables for balance.
Conclusion
This Ceviche recipe offers a fresh, zesty dish perfect for any occasion. It transforms simple ingredients into a vibrant classic. Its easy preparation and bright presentation make it a favorite. The tender fish and tangy citrus, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its refreshing appeal.
Ceviche Recipe: Fresh and Zesty
Fresh Ceviche with fish and citrus.
Ingredients
- 1 lb fresh white fish cubed
- ¾ cup lime juice
- ¼ cup orange juice
- ½ cup red onion diced
- 1 cup cherry tomatoes quartered
- 1 jalapeño diced (optional)
- ½ cup cucumber diced
- ¼ cup cilantro chopped
- 1 avocado diced
- ½ tsp salt
- ¼ tsp pepper
- Optional: Cilantro avocado, lime wedges
- Suggested Pairings: Tostadas white wine
Instructions
- Cube fish, marinate in lime and orange juices for 20-30 minutes in the fridge.
- Drain most juice, add onion, tomatoes, jalapeño, cucumber, cilantro, avocado, salt, and pepper; toss.
- Chill for 10-15 minutes.
- Garnish with cilantro and avocado; serve with tostadas and wine.
Notes
- Use fresh, sushi-grade fish.
- Store in the fridge for 1 day; don’t freeze.
- Try a shrimp variation.
- Pair with chips.
