Ceviche is the famous dish from Latin America where fresh fish and other seafood is “cooked” in lime juice and mixed with chilli, coriander/cilantro, onion and other flavourings. Also known as cebiche, seviche or sebiche, this quick and easy recipe makes a wonderful light meal for hot summer days, or an elegant starter.
The one thing that makes this ceviche recipe stand out from the rest is that it’s not too sour. Limes in South America aren’t as sour as ours!
Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter to precede a richer main.
Plus, it’s the sort of dish that people don’t ordinarily think of as simple to make at home, so restaurants readily charge a small fortune for it.
I’m here to bust that myth! As long as you can get your hands on sparkling fresh fish, ceviche is dead easy to make – and super quick too!
Buying sashimi-grade fish suitable for raw consumption is readily available these days, making dishes like ceviche infinitely accessible for ordinary folk like ourselves!
Prepare the Fish by Marinade, Grilling, Baking If preparing raw, soak the fish in citrus juice for about an hour. We use lime juice, but some people use a mix of lemon and lime juice to marinate the fish. Feel free to mix things up by trying this recipe with Halibut, Haddock, Sea Bass, or your favorite white fish.
What (else) goes in Ceviche
Here are the other ingredients required for this recipe:
- Limes – the essential ingredient that “cooks” the fish;
- Extra virgin olive oil – just a touch will take the sharp, sour edge off the otherwise totally sour dish. It’s not strictly traditional to include this, but it’s important to know that limes in Latin America – certainly in Mexico – are often not as sour as those in most Western countries, including Australia and the US. Without oil, I find Ceviche is too sour. Even in Mexico, I found most Ceviches there to be too sour! (*She ducks as Mexicans throw rotten tomatoes at her!*)
- Avocado and jalapeño – these add ins are traditional in some versions of Ceviche found in Mexico. Creamy pieces of avocado are a sensational pairing with the delicate pieces of fish!
- Coriander/cilantro – essential fresh herb flavouring for ceviche. Coriander haters – sub with chives;
- Red onion – very finely sliced so it flops and melds with the fish;
- Garlic – crushed using a garlic press so it’s minced finely and “juicy”. We just use 1 small clove – it shouldn’t be overly garlicky; and
- Tomato – included in some traditional versions, I really love just adding a bit (not too much) for beautiful pops of colour and fresh juiciness.
Now that I’ve freaked you all out, here’s some good news: Actual illness from parasites and such is pretty rare. I’ve known guys who’ve eaten fresh raw salmon for years without getting sick, and raw Pacific salmon is one of the fish with the highest incidence of tapeworm and seal worm infestation.
Once it’s been properly frozen, however, the sky’s the limit. A traditional Peruvian ceviche recipe typically has onions, chiles, cilantro and sometimes corn and tomatoes. I normally go that route and serve an appetizer-style ceviche that’s great eaten on tortilla chips. Fantastic for a light dinner, or to put out when you are watching football or having a party.
We are a definitive host to lovely critters like liver flukes and tapeworm, however, which are common in North American freshwater fish. The single largest vector for tapeworm in America is from people eating raw or undercooked trout. People think, “Hey! I love salmon sushi, and trout is just a cousin of a salmon, so…”
Everyone wants to learn how to make ceviche, and, while ceviche recipes are all over the place, a basic ceviche is, more or less, pico de gallo with fish or seafood in it.
Bottom Line: Unless you are tuna fishing, make your ceviche from pre-frozen fish. It’s just a smart thing to do.
5 of The Healthiest Fish to Eat and 5 to Avoid
FAQ
What fish is safe for ceviche?
Is frozen fish OK for ceviche?
What is the best cheap fish for ceviche?
What freshwater fish is used in ceviche?
Is ceviche a bad idea?
A Peruvian invention, the original ceviche recipe is fish or seafood marinated in citrus juices, which then “cook” the fish. I’ve seen all sorts of versions served in restaurants, and if you look on any angler’s forum you’ll see recipes for ceviche of… well anything, really. This can be a very bad idea.
How much potassium is in haddock?
There are approximately 300 mg of potassium in haddock per 3-oz serving. Haddock is nutritious and a great source of iodine and therefore its consumption is associated with the prevention of goiter.
Is fish ceviche healthy?
Fish ceviche is considered a healthy dish since it is mainly made up of lean, protein-packed fish, nutrient-dense vegetables and citrus juice. This ceviche recipe is low in carbs, calories and unhealthy fats, yet high in protein, antioxidants, fatty acids and nutrients.
Is fish ceviche a good warm-weather food?
Fish Ceviche (Ceviche de Pescado) is the perfect warm-weather food. You never feel heavy after you eat this delish. It’s full of all your favorite Mexican flavors. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases. On top of that, it’s cheap and easy to make.