Yes, I know, this post is going to be about the perfect summer food.
When I just made one about winter food.
Oh well, I simply couldn’t wait to post this recipe!
Ceviche is a Latin American seafood dish marinated in citrus juice, often accompanied with diced fresh vegetables. It’s a great way to highlight summer’s bounty, as well as use up those lemons/limes. Most commonly I’ve had ceviche with the bare minimum of white fish, lime, and onion, but I’ve seen some crazy variations, like Ceviche with tuna, scallops, sriracha, plum, or clams.
Ceviche is the perfect appetizer to a mexican feast, or could even make a great light meal. The key in the process is to allow the fish to marinate for adequate time, while not over-marinating. I typically use cheaper fish, like tilapia, since I like to save my expensive fish for sashimi or cooking. Finely diced vegetables also add a nice textural contrast, as well as my favorite addition, avocado, to bind the whole thing together.
- 4 fillets of flaky white fish (tilapia, cod, snapper, etc.)
- Juice of 3 limes (enough to cover the fish)
- Pinch salt & pepper
- 2 medium Roma tomatoes, diced (heirloom are too watery)
- 1/2 medium Red onion, diced
- 1 handful Cilantro, chopped
- Jalapeno, finely diced (optional)
- Avocado, diced
Dice the fish and place in a bowl with lime juice. Season with a bit of salt and pepper, cover with plastic. Marinate for 10 minutes or so (Check out this post for the science behind marinating).
Meanwhile, dice tomatoes, onions, and cilantro, and toss in a bowl with a bit of salt and pepper, to taste. Add jalapeno, if desired. Stir in cubes of avocado (Can’t cut avocado? No worries, learn how here!).
After the fish is done marinating, drain the lime juice from the bowl, and add the fish (which should be white now) to the chopped vegetables. Mix, gently, and taste. Adjust seasoning accordingly. Serve chilled alongside chips, warm tortillas (I prefer corn), with lettuce cups, or sliced cucumber.
So, there you go, Ceviche. Buen Apetito!
- You Say Ceviche (tokyodrinkingglass.blogspot.com)
- Put the Lime on the Fish and Eat Them Both Together: 10 Ceviches We Love in Chicago (chicago.seriouseats.com)
- Ceviche Verde (galleypirate.wordpress.com)
- Classic Ceviche (09.10.13) (fox13now.com)
- Seabass, Corn and Avocado Ceviche (hellyfillsherbelly.com)
- Shrimp Ceviche Recipe (kraftrecipes.com)