Prepare to be amazed by the freshest, most vibrant ceviche you've ever tasted!
This unbelievably simple recipe transforms succulent seafood and zesty lime into a flavor explosion that will impress your friends and family.
Are you ready to unlock the secrets to ceviche perfection?
What Is Ceviche?
I love making ceviche, and I'm excited to share what it is! Fundamentally, it's a seafood dish—usually fish—"cooked" in citrus juices. We're gonna use lime juice; it's like magic! The acid in the lime changes the fish's texture, making it firm like it's been cooked with heat, but without any actual cooking. To get more familiar with how seafood preparation with citrus can enhance flavor be sure to check out other complimentary dishes.
Ceviche isn't just fish swimming in juice, though. Think of it as a party in your mouth! Traditionally, it's jazzed up with other yummy ingredients, which makes it even better.
I reckon you might enjoy it! We can add things like onions—nice and finely sliced, so they "flop"—tomatoes and cilantro for that extra oomph. A secret? It's usually served cold and fresh. It's like a taste of the beach in a bowl.
Gathering Your Ingredients
Now, time to gather all the stuff we need to make ceviche – it's like prepping for a treasure hunt, but the prize is a super yummy meal!
First, you'll need about 400g of sushi-grade fish, like kingfish or sea bass. I'm using kingfish today! Chop it into half-inch cubes — we don't want big chunks. These will be "cooked" in the lime juice! Don't worry, no fire involved!
Next, grab these other goodies:
- A quarter of a thinly sliced red onion.
- Two teaspoons of chopped jalapeño, if you like it spicy!
- Eight halved cherry tomatoes – or quartered, if they're big.
- One third cup of fresh lime juice – fresh is best.
Don't forget the add-ins! You'll need half a teaspoon of salt, half of an avocado cut into little squares, a quarter cup of cilantro, and two tablespoons of olive oil. Like the barramundi recipe, fresh ginger could also be a welcome addition to this dish! Got everything? Great!
Step-by-Step Preparation
Now we get to the fun part–let's get cooking! First, grab your sashimi-grade fish and chop it into 1/2-inch cubes. Remember, quality matters—you're eating this raw!
Next, mix it all together. In a bowl, combine the cubed fish, thinly sliced red onion (use a mandolin if you have one and want to show off!), finely chopped jalapeño (go easy unless you're a spicy food superhero), halved cherry tomatoes, black pepper, and fresh lime juice. It's like a party in a bowl, minus the balloons.
Set it aside for just five minutes. Yes, really, only five! Gently mix once while you wait so it all soaks in the flavor. You'll be amazed at how quickly the lime "cooks" the fish. It's food magic! Don't worry if you don't see the magic right away.
Almost there!
Serving Suggestions
Okay, so you've waited the five minutes, and the flavors are starting to meld—what's next? It's serving time! I usually grab a big bowl, but individual bowls work too. Think of it as making your own tiny ceviche kingdoms!
Here's how I like to rock the serving:
- Corn Chips: My go-to move. Scooping up ceviche with a crunchy corn chip – perfection!
- Crostini: For a fancier vibe, toasted baguette slices are amazing.
- Avocado: Add a bit more of this ingredient on top for a creamy contrast.
- Spoons: Offer guests additional spoons.
Tips for the Best Ceviche
To really nail ceviche, I've gathered a few tricks from my own kitchen adventures—so let's make some magic!
First, always get sushi-grade fish; it's a must for safety. Cut it into 1/2-inch cubes. Don't skimp. I like to dice red onion super fine, like 1/4 cup, 'cause no one likes biting into big ol' chunks of raw onion! Jalapeño!
Next, let it sit with 1/3 cup lime juice for just 5 minutes. Any longer and it gets kinda rubbery—and nobody wants that! Watch it closely; it'll change color as it "cooks".
I add salt—1/2 tsp cooking salt—only right before serving, otherwise, again, it overcooks the fish! Finish with avocado, cilantro, and 2 tbsp of olive oil. And, trust me, you can change it to lemon juice to create a different flavor profile. Delish!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 2-3 hours (marinating)
Servings: 4
Ingredients:
- 5 lbs fresh, firm white fish, cubed
- 1.5 cup lime juice
- 1/2 finely chopped red onion
- 1/2 cup chopped cilantro
- 1-2 serrano peppers, seeded and minced (optional)
- 1 large diced avocado
- Salt to taste
- Olive oil (for drizzling)
Instructions:
- Combine fish, lime juice, red onion, cilantro, and serrano peppers (if using) in a glass bowl.
- Add salt to taste.
- Cover and refrigerate for 2-3 hours, or until fish is opaque and firm.
- Gently fold in the diced avocado.
- Drizzle with olive oil and serve immediately.
Nutrition Information (per serving, estimated):
Calories: 250
Protein: 25g
Fat: 15g
Carbohydrates: 8g