Easy Ceviche Recipe

Few things hit the spot on a steamy afternoon like a bowl of bright zesty ceviche brimming with crisp veggies and tender cubes of fish gently cured by lime. This is the recipe I reach for every summer barbecue and everyone crowds around the bowl before it even hits the table.

The first time I made this for friends by the lake there were no leftovers every single time I bring this ceviche out someone asks for the recipe right away.

Ingredients

• Red onion: sliced thinly across the grain brings sharp crunch look for a firm onion with tight skin
• Kosher salt: enhances flavor and helps cure the fish use flaky natural varieties if possible
• Black pepper: for a gentle kick grind fresh for best results
• Fresh lime juice: the star ingredient always juice your own limes for vibrant tang
• Garlic cloves: finely minced for aromatic undertones pick garlic without green sprouts
• Serrano or jalapeño: fresh chili gives adjustable heat choose one with glossy skin
• Fresh fish: like sea bass snapper or mahi-mahi diced into bite size pieces super fresh fillets are key check for bright color and clean smell
• Fresh cilantro: chopped adds brightness and herbal lift leaves should be deep green and perky
• Grape or cherry tomatoes: sliced in half add juicy sweetness pick ripe but firm
• Diced cucumber: for cooling crunch English cucumber works well for fewer seeds
• Olive oil (optional): brings silky richness use good extra virgin if adding
• Avocado (optional): adds creamy texture choose semi-firm ripe avocado
• Optional Avocado Sauce: made with avocado cilantro lime garlic and coriander for extra creaminess blend until smooth
• Tortilla chips or lettuce cups: perfect for scooping aim for sturdy chips

Step-by-Step Instructions

Slice the Onion:

Thinly slice the red onion with the grain and place it in a mixing bowl Sprinkle over salt cracked black pepper and pour in all the fresh squeezed lime juice Toss everything very well to coat every strand The citrus softens the onion and helps mellow its bite

Cure the Fish:

Cut your chosen fish into small even cubes about half inch so it cures evenly Add them to the onion lime mixture along with finely minced garlic and tiny bits of fresh chili The lime juice begins transforming the fish texture almost at once Stir gently so the pieces stay whole

Add the Veggies:

Fold in the halved tomatoes diced cucumber and fresh cilantro Make sure every bite will have all the flavors and colors If using olive oil pour it in now for a silky sheen

Marinate:

Cover the bowl and let it chill in the refrigerator for at least thirty minutes This resting time is when the lime juice works its magic The longer you wait the more cooked and firm the fish gets but try not to leave it past an hour for the most tender texture

Adjust and Finish:

Right before serving taste a bite Check for salt and chili you can always add a pinch more or toss in extra chilies if you like it bold If adding avocado gently fold it in now Try not to mash it so the chunks stay pretty

Make the Avocado Sauce (optional):

If you want something luscious to spoon over ceviche blend together ripe avocado a pile of cilantro fresh water extra lime juice olive oil a cracked garlic clove coriander and some salt Adding a splash more water or oil will get it smooth and perfect for drizzling

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Every single time I pick up cilantro at the market I think of how its fragrance fills my kitchen when I chop it My daughter always sneaks a bite of the cured fish right out of the bowl and she swears it tastes like sunshine on her tongue

Storage Tips

Ceviche is at its absolute best eaten within two hours of mixing because lime juice continues to firm the fish and veggies Longer marinating can make fish rubbery so I only keep leftovers up to one day in a cold fridge Store it tightly covered to prevent fridge odors seeping in

Ingredient Substitutions

No fresh fish available Shrimp or scallops work beautifully as well You can swap the tomatoes for diced mango or add bell pepper for sweetness If you do not like cilantro flat leaf parsley brings a different but still fresh note

Serving Suggestions

Spoon ceviche over crispy tostadas pile it into little lettuce cups or serve it with a massive bowl of tortilla chips For fancy occasions I like spooning it into shot glasses with a sprig of cilantro for a passed appetizer that always gets noticed

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Cultural and Historical Context

Ceviche has roots reaching back to coastal South America especially Peru and Ecuador where fishermen embraced curing catch of the day with lime or bitter orange Traditional recipes vary by region but the magic of citrus-cured fish has delighted cooks for centuries Every family puts its own spin on the mix-ins

Frequently Asked Questions

→ What types of fish work well for ceviche?

Firm white fish such as sea bass, snapper, halibut, mahi-mahi, tilapia, or hamachi are ideal for ceviche. Always choose the freshest available fish for best results.

→ How long should fish marinate in lime juice?

Let the fish marinate for 30 to 60 minutes in the fridge. Shorter marinating results in a more delicate texture, while longer marination yields firmer, more 'cooked' fish.

→ Can other seafood be used besides fish?

Yes, shrimp makes a great alternative. Dice and marinate as you would with fish, ensuring it's very fresh and handled safely.

→ How do you serve ceviche?

Spoon it into a bowl with tortilla chips, serve on mini tostadas, fill lettuce cups, or portion into small glasses for appetizers.

→ What can be added for extra flavor?

Try adding avocado or a smooth avocado sauce. Adjust the chili, garlic, or herbs to suit your taste preference.

→ How do you keep ceviche safe to eat?

Use the freshest fish, marinate in the fridge, and enjoy the dish soon after preparation. Leftovers should be consumed promptly.