What is Ceviche?
Ceviche is a popular appetizer in Latin America, originating from Peru. It’s made from fresh raw fish or shell fish cooked in lime juice and other ingredients are added, depending on the region.
During the summer months, we love to prepare Ceviche, it’s easy and fairly quick, and you can virtually add whatever ingredients that take your fancy that day, as long as you have handy the key ingredients which are fresh lime juice, fresh seafood, aromatics such as onions, shallots or garlic, tomatoes and coriander.
What fish or shell fish to use?
Many types of fish could be used to make ceviche, the key point is freshness of the fish (it should smell fresh, not fishy): Tuna, Mahi-mahi, Sea Bass, Red Snapper, Halibut, Prawn, Octopus and Squids.
Cooking with lime juice
The longer the fish or shellfish is marinated in the lime juice, the more cooked it becomes. If the fish or shell fish are cut into smaller pieces, around 30 to 40 minutes marinade should be perfect, for larger pieces, about an hour. It’s better not to marinate for over 2 hours.
Some people prefer slightly raw fish (like sashimi), and marinate the fish in lime sauce just long enough while preparing the other ingredients, and serve.
There are also many Asian dishes using fresh lime juice to cook raw fish or prawns, even thinly sliced beef like carpaccio.
Ceviche Ingredients
There are many ingredients depending on the region such as sweet potatoes, corns, seaweed etc.
This recipe is more Mexican influenced, but feel free to add your favorite ingredients.
Ideas: instead of the prawns, use raw fish or sliced octopus.
Instead of tomatoes, use fresh mango
Instead of all lime juice, use a combination of half lime juice, a quarter each of lemon juice and orange juice.
Prawns ceviche
Ingredients
- 2 lb 1 kg medium size prawns, cooked or raw
- 1 cup Tomatoes, seeded and diced
- 3/4 cup fresh squeezed lime juice
- 1/2 onion thinly sliced and diced
- 1 Jalapeno, seeded and thinly diced
- 1 cup Cucumber, diced (I like to use Persian cucumbers)
- 3/4 cup cilantro leaves, chopped
- 1 avocado, peeled, diced
- salt, to season
Instructions
- Marinate the finely diced onion briefly in white vinegar with a pinch of salt (for around 10 minutes, while you prepare the other ingredients)
- Marinate the prawns in the lime juice, season with a generous pinch of salt. Add all the other ingredients except for the avocado and cilantro. Taste and adjust seasoning. Refrigerate for at least 30 minutes to an hour.
- Cut and dice the avocado and add the avocado and cilantro to the ceviche just before serving
The ceviche can be enjoyed as a salad / appetizer, or served with tostados or tortilla chips. So fresh, tangy and delicious!
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