How to Make Ceviche

July22

Here’s a great summertime dish you can “cook” without turning on the oven: Ceviche.

Ceviche-Mama's High Strung

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!

 

 


Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com