Ceviche is a vibrant and refreshing seafood dish popular throughout Latin America, especially renowned in Peru and Ecuador. This exquisite preparation involves marinating fresh raw fish or seafood in citrus juices, typically lime or lemon, which effectively ‘cooks’ the proteins through acidification. The seafood is then mixed with finely chopped onions, cilantro, and chili peppers, adding layers of flavor and a slight kick of heat.
Ceviche is often garnished with additional ingredients like diced tomatoes, avocado, or sweet potato, creating a balance of textures and flavors that are bright and refreshing. It’s typically served chilled, making it a perfect dish for hot weather, and is commonly enjoyed as an appetizer or a light meal, accompanied by crispy corn chips or plantain chips. The freshness of the ingredients is key to a successful ceviche, offering a taste experience that’s both healthy and indulgently flavorful.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, Seafood, Seafood & ShellfishDifficultyBeginnerCure the Fish:
Place the fish cubes in a glass or ceramic bowl. Pour over the lime juice, ensuring the fish is completely submerged. The acidity of the lime will "cook" the fish.
Cover and refrigerate for about 15-30 minutes. The fish should become opaque and firm up.
Add Other Ingredients:
After the fish has marinated, drain off some of the lime juice. Add the red onion, chilies, cilantro, and any other optional ingredients. Season with salt to taste.
Mix and Marinate:
Gently mix the ingredients together. Let it sit in the fridge for another 10-15 minutes to allow the flavors to meld.
Serve:
Serve chilled, garnished with additional cilantro or slices of avocado if desired. Ceviche is often accompanied by sides such as popcorn, toasted corn kernels, or plantain chips.
Ingredients
Directions
Cure the Fish:
Place the fish cubes in a glass or ceramic bowl. Pour over the lime juice, ensuring the fish is completely submerged. The acidity of the lime will "cook" the fish.
Cover and refrigerate for about 15-30 minutes. The fish should become opaque and firm up.
Add Other Ingredients:
After the fish has marinated, drain off some of the lime juice. Add the red onion, chilies, cilantro, and any other optional ingredients. Season with salt to taste.
Mix and Marinate:
Gently mix the ingredients together. Let it sit in the fridge for another 10-15 minutes to allow the flavors to meld.
Serve:
Serve chilled, garnished with additional cilantro or slices of avocado if desired. Ceviche is often accompanied by sides such as popcorn, toasted corn kernels, or plantain chips.
Notes
Perfect Wine Pairing:
- Sauvignon Blanc: A crisp, zesty Sauvignon Blanc is perfect with ceviche. Its bright acidity complements the lime and balances the heat of the chilies.
- Albariño: This Spanish white wine from Galicia is another excellent choice. It is known for its aromatic, crisp, and slightly saline characteristics, which pair wonderfully with seafood.
