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The Best Ceviche Recipe

The easy ceviche recipe is surprisingly very fast and simple to whip up and makes for a tasty, fun appetizer for parties and gatherings. Plus, it’s low-carb, gluten-free and low-fat – all great things to consider when serving a crowd. I also love this served over greens or tucked into a tortilla for a light and healthy meal.

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

INGREDIENTS Ceviche Recipe

  • ½ a red onion, thinly sliced, with the grain.

  • 1– 1 ½ teaspoon kosher salt, start with 1, add more to taste

  • ¼ teaspoon black pepper

  • ¾ cup fresh lime juice (4–6 limes) freshly squeezed ( try to use ripe limes)

  • 1–2 garlic cloves very finely minced (use a garlic press)

  • 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.

  • 1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi – diced into 1/2 inch cubes.

  • ¼–½ cup fresh cilantro, chopped

  • 1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)

  • 1 cup diced cucumber

  • 1 tablespoon olive oil (optional)

  • optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce

Serve with tortilla chips, or lettuce cups, or see more options in the post above. Optional Avocado sauce:

  • ⅔ cup Avocado

  • ⅓ cup cilantro

  • 2/3 cup water- plus more as needed

  • 1 tablespoon olive oil

  • ½ teaspoon kosher salt

  • 1 teaspoon coriander

  • 2 tablespoons lime juice

  • 1 garlic clove

  • cracked pepper to taste



INSTRUCTIONS

  1. Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.

  2. Add the fish, garlic and fresh chilies, and gently mix.

  3. Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.

  4. Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.

  5. To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

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NOTES To Serve: Serve ceviche in a big bowl with tortilla chips on the side, or as mini tostadas (on a round chip or homemade) or make ceviche tacos or ceviche lettuce cups. Ceviche can also be served in small appetizer cups or shot glasses with a mini fork. Or plate it up with a little Avocado Sauce as a salad course.

To make crispy mini tostadas: lightly spray mini corn tortillas (3-inch tortillas) with olive oil and season generously with salt. Bake in a 300 F oven on a sheet pan until crisp (not chewy, but crisp like a cracker) about 25 -30 minutes, turning halfway through. Let cool completely.

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