Ceviche is a refreshing and tangy seafood dish that showcases the freshness of the fish marinated in citrus juices. It’s a popular dish in coastal regions, especially on Isla Carmen, where fresh seafood is abundant. Here’s how to make a delicious ceviche at home, along with some essential tips and FAQs.
Ingredients:
- 1 lb fresh fish fillets (such as sea bass, snapper, or halibut)
- 1 cup freshly squeezed lime juice (about 8-10 limes)
- 1/2 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 small red onion, finely diced
- 1 jalapeño or serrano pepper, finely diced (seeds removed for less heat)
- 2 medium tomatoes, diced
- 1 cucumber, peeled, seeded, and diced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Avocado slices for garnish (optional)
- Tortilla chips or tostadas for serving
Instructions:
- Prepare the Fish:
- Cut the fish fillets into small, uniform cubes (about 1/2 inch pieces).
- Marinate the Fish:
- Place the fish cubes in a glass or ceramic bowl.
- Pour the lime and lemon juice over the fish, ensuring the fish is fully submerged.
- Cover and refrigerate for at least 30 minutes to 1 hour, or until the fish turns opaque and is “cooked” by the citrus juice.
- Prepare the Vegetables:
- While the fish is marinating, dice the red onion, jalapeño, tomatoes, and cucumber.
- Chop the cilantro.
- Combine Ingredients:
- Once the fish is ready, drain some of the excess citrus juice if desired.
- Add the diced red onion, jalapeño, tomatoes, cucumber, and cilantro to the marinated fish.
- Gently mix everything together.
- Season with salt and pepper to taste.
- Serve:
- Serve the ceviche chilled, garnished with avocado slices if using.
- Accompany with tortilla chips or tostadas for a delightful crunch.
Tips for Perfect Ceviche:
- Use Fresh Fish: The quality of the fish is crucial. Use the freshest fish you can find.
- Uniform Cubes: Cut the fish into uniform cubes to ensure even marination.
- Fresh Citrus Juice: Always use freshly squeezed lime and lemon juice for the best flavor.
- Chill Thoroughly: Allow enough time for the fish to marinate and “cook” in the citrus juice.
- Balance the Ingredients: Adjust the amount of citrus, vegetables, and seasoning to your taste preference.
FAQs:
- What type of fish is best for ceviche?
- Firm, white fish like sea bass, snapper, or halibut are ideal for ceviche.
- Can I use frozen fish for ceviche?
- Yes, but make sure it is properly thawed and very fresh. Frozen fish should be of high quality.
- How long should the fish marinate?
- Marinate the fish for at least 30 minutes to 1 hour, or until it turns opaque and firm.
- Is it safe to eat raw fish in ceviche?
- The fish is “cooked” by the acidity of the citrus juice, but it’s important to use fresh, high-quality fish to reduce any risk.
- Can I use other citrus fruits?
- Lime and lemon are traditional, but you can experiment with other citrus fruits like orange or grapefruit for different flavors.
- How do I store leftover ceviche?
- Store leftover ceviche in an airtight container in the refrigerator for up to 24 hours. The texture may change slightly.
- What can I serve with ceviche?
- Tortilla chips, tostadas, or even fresh lettuce leaves work well as accompaniments.
- Can I add other seafood to the ceviche?
- Yes, shrimp, scallops, or squid can be added for variety.
- How spicy should the ceviche be?
- Adjust the heat level by adding more or fewer jalapeños or serrano peppers. Remove the seeds for a milder version.
- What other vegetables can I add?
- Bell peppers, radishes, or even mango can be added for extra flavor and texture.
Enjoy making and savoring this refreshing ceviche, a true taste of the sea!