How to Make Ceviche
Here’s a great summertime dish you can “cook” without turning on the oven: Ceviche.
Ceviche (also known as cebiche, sebiche or seviche) is a Latin American dish made with raw fish that is marinated in citrus juice, herbs and spices until the translucent flesh turns opaque and becomes firm.
In Peru (where many people believe this dish originated), tangy ceviche is traditionally eaten in the morning as an eye-opener (read that: hangover cure). Its ingredients are pretty simple: bitter orange juice, onions and thinly sliced hot peppers, like aji amarillo.
I prefer to make my ceviche the Mexican way, with lime juice, cilantro, jalapeños and a little garlic. I serve it on top of fresh crunchy greens. The taste is so fresh and healthy it’s one of my feel-good meals. It’s very easy to learn how to make ceviche!
A few ceviche tips:
- Buy fresh firm-fleshed ocean fish like halibut, grouper, flounder or red snapper that won’t fall apart in the marinade.
- Marinade until the fish loses its translucency, or for about 4-hours.
- Soak the onions for a little bit to take the “bite” out, so they don’t step on the other flavors.
- Remove the seeds and veins from the chili peppers to control the heat.
Funny how the thought of eating raw fish doesn’t sound as absurd as it did a decade ago because, for many of us, sushi and sashimi have become a regular part of our diets!
Ceviche
prep: 30 minutes
refrigerate: 4 hours
about 6 servings
you’ll need…
1 pound fresh, skinless firm-fleshed ocean fish, cut into 1-inch dice
1¾ cup fresh squeezed lime juice, divided
2 teaspoons minced garlic, divided
½ cup onion, thinly sliced
1 teaspoon salt, divided
2 cups water
½ cup red peppers cut into thin 1-inch sticks
¼ cup jalapeños cut into thin 1-inch sticks
¼ cup chopped cilantro
1 tablespoon olive oil
let’s get to it…
Place fish, 1½ cups of lime juice and 1 teaspoon garlic in a large sealable bowl. Make sure fish is completely covered by the juice (I sometimes use a saucer to press down on the fish). Cover and refrigerate for 4 hours. The fish is ready when it is opaque. Drain and discard lime juice and garlic.
While fish “cooks,” toss together onions and ½ teaspoon salt; cover with water and let rest 5 minutes. Drain and rinse under cold running water. Pat dry.
Place fish, onions, red pepper, jalapeños and cilantro in a large bowl.
Whisk the remaining ¼ cup lime juice, 1 teaspoon garlic, ½ teaspoon salt and olive oil together in a small bowl. Pour over ceviche and gently stir to coat fish. Refrigerate until ready to serve.
