Ceviche is one of those dishes that is very easy to make, requires only a few ingredients and looks and tastes elegant enough to serve at a beach-inspired dinner party. No cooking required: the fish is cured in citrus juices in less than a few hours and other seasonings are added for flavor. Here’s a simple, yet delicious, recipe for classic Peruvian ceviche – the supposed birthplace of this fantastic seafood dish.
It’s very important to buy the freshest, highest quality fish when making ceviche. Good choices would be halibut, escolar, hamachi, red snapper, mahi mahi, or bass. It should generally have a mild flavor so that it doesn’t overpower the citric acid and should be made and consumed the day you are serving it.
A few tips about buying raw fish:
- buy from a trusted source
- should not have a strong odor
- should be firm, clean, and slightly translucent
- eyes should be clear and moist-looking
- bright red, distinct gills
- 1 ½ pounds fish filets (halibut, mahi-mahi, bass, red snapper)
- 1 red onion, thinly sliced
- 1 cup freshly squeezed lime juice
- 1-2 jalapeño peppers, seeded and diced
- 1 tablespoon chopped fresh cilantro
- Salt to taste
- 2-3 fresh cilantro sprigs
- Cut fish into 1″ cubes, put in bowl, add chilled water to cover. Rinse and drain after 10 minutes.
- Combine fish with the rest of the ingredients, folding gently.
- Cover and refrigerate for 1-4 hours.
- Add fresh cilantro sprigs for garnish
- Tortilla chips
- Plantain chips
- Lettuce leaves
- Corn nuts
- Fresh corn
- Grilled sweet potato slices
Feel free to add ingredients as you like – I’ve included some here to make your own ceviche recipe.
- bell peppers
- watermelon radish
- pomegranate seeds
- serrano peppers