Ceviche
Published Jan. 25, 2024
- Total Time
- About 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound very fresh, firm fish, such as bass, snapper or fluke, skin removed, cut into ½-inch pieces
- Salt
- ½cup fresh lime juice (from 4 juicy limes)
- 2medium tomatoes, cut into ½-inch pieces
- 2Persian or mini seedless cucumbers, cut into ¼-inch pieces
- ¼medium red onion, coarsely chopped and rinsed under cold water
- 2jalapeños, seeded and finely chopped
- 1large avocado
- ¼cup chopped cilantro leaves and tender stems
- Tortilla, plantain or sweet potato chips; tostadas; or Saltines, for serving
Nutritional analysis per serving (6 servings)
185 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wide, shallow bowl, toss the fish with 1 teaspoon Diamond Crystal kosher salt or a heaping ½ teaspoon fine sea salt until dissolved. Add the lime juice and stir to coat. Add the tomatoes, cucumbers, red onion, jalapeños and a pinch of salt; stir to combine.
- Step 2
Cover with plastic wrap and refrigerate for 10 to 45 minutes, stirring about every 5 minutes. This timing is dependent on preference; the longer you leave the fish in the citrus, the more “cooked” and opaque it will be (longer than 45 minutes could end up dry and chewy, like a well-done steak), whereas a shorter marinade will result in fish that is opaque and firm on the outside and soft and juicy inside, like a medium-rare steak.
- Step 3
When ready to serve, remove the pit from the avocado and dice into ½-inch pieces. Add the avocado to the ceviche and gently stir to coat in the lime juice, then drain off the liquid from the bowl. Stir in the cilantro and season to taste with salt. Serve spooned onto tortilla, plantain or sweet potato chips, tostadas, or Saltines.
- For shrimp ceviche, it’s advisable to par-cook the shrimp before marinating it in lime juice. Bring a medium saucepan of salted water to a boil, then turn off the heat. Add 1 pound large, peeled and deveined shrimp, and cook in the hot water until just opaque, 1 to 2 minutes. Transfer to a cutting board until cool enough to handle, then coarsely chop and proceed with the recipe.
Private Notes
Comments
I recommend marinating the fish separate from the veggies and draining the lime juice used to cook it. You'll notice this lime juice will turn milky and will have a stronger fishy flavor. You can then add the fish to the veggie mixture, add more lime toss well, and let the flavors marinate and come together for a few minutes before serving. This makes all the flavors in your ceviche shine and avoids a fishy sauce. Also, please do not use jalapeños (smh). Serranos! Always serranos!
OMG, I do exactly this - draining and replacing the lime juice and I posted it above. It's def the way to go. I also temper the onion by rinsing it in hot water so it becomes sweeter. Sometimes I add a tablespoon of red wine vinegar to reach the right level of acidity.
I omit the tomatoes and add mango.
Great base recipe for ceviche. I swap the tomatoes for diced red pepper. I think the tomatoes get too mushy and there's plenty of acidity with all the lime juice. Red peppers give it the color it needs and lends just a hint of sweetness. I agree with others to marinate the fish separately. It's also a good idea to wash the fish and pat it dry before adding it into the marinade..
Marinating in citrus juice, even for hours and hours, does not kill parasites or all bacteria. Commercially frozen, i.e. as low as -31F, is the only thing that makes most wild-caught fish safe from parasites when eaten raw. Your home freezer is not cold enough. That said, large species of tuna (like Ahi/Yellowfin) and certain farmed fish (like farmed salmon) are safe from parasites without commercial freezing.
Bass, snapper, fluke? How about Halibut, sea bass or rockfish for starters.
Mahi, red snapper, and halibut are all great options. Basically any firm non-oily fish will work but some of the less firm fish like fluke aka flounder, or rockfish aka stripped bass are okay but may become a little flaky. If you can find corvina that's another great option and usually inexpensive. Also, shrimp, par-cooked octopus, and even calamari rings work but you'll want to par-cook them a bit.Avoid oily fish like salmon and Chilean sea bass. Save them for soy-based sauces..
Tuna works as well.. just picked some up at Costco for $16 a pound :-)