Ceviche Recipe

Fish fillets: Fresh fish like tilapia or sea bass, cut into small cubes.

Lime juice: Freshly squeezed lime juice to marinate and 'cook' the fish.

Red onion: Finely chopped to add a sharp, tangy flavor.

Jalapeño: Finely chopped for a spicy kick.

Cucumber: Diced to add a refreshing crunch.

Tomato: Diced to provide a juicy, sweet balance.

Cilantro: Chopped to add a fresh, herbal note.

Salt: To taste, enhancing all the flavors.

When preparing ceviche, ensure that the fish is extremely fresh, as the lime juice will not fully cook the fish but rather cure it. To achieve the best texture, cut the fish into uniform small cubes. This allows the acid from the lime juice to penetrate evenly, resulting in a consistent texture throughout the dish. Additionally, finely chop the red onion and jalapeño to ensure they blend seamlessly with the other ingredients, providing a balanced flavor profile without overpowering the delicate taste of the fish.

• fresh fish fillets - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a great alternative for ceviche.

• fresh fish fillets - Substitute with scallops: Scallops provide a sweet and tender bite, which complements the acidic marinade well.

• fresh lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement.

• fresh lime juice - Substitute with grapefruit juice: Grapefruit juice adds a unique citrus twist while maintaining the necessary acidity.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used to achieve a similar taste and texture.

• red onion - Substitute with green onions: Green onions provide a milder, slightly sweeter flavor that works well in ceviche.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but offer a similar flavor profile.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and add a different but complementary flavor.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative.

• cucumber - Substitute with jicama: Jicama adds a crunchy texture and a slightly sweet flavor that pairs well with the other ingredients.

• tomato - Substitute with red bell pepper: Red bell peppers add a sweet flavor and a similar color to the dish.

• tomato - Substitute with mango: Mango adds a sweet and tangy flavor that complements the acidity of the ceviche.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• cilantro - Substitute with basil: Basil offers a unique, aromatic flavor that can add a different but pleasant twist to the ceviche.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the ceviche.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• To store your freshly made ceviche, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the coldest part of your refrigerator. Ideally, ceviche should be consumed within 24 hours to enjoy its optimal flavor and texture.

• If you need to keep it for a bit longer, make sure to consume it within 48 hours. Beyond this time frame, the fish may start to break down and lose its delightful texture.

• For freezing, first ensure that your ceviche is as fresh as possible. Freezing is best done immediately after preparation to lock in the flavors.

• Portion the ceviche into smaller servings before freezing. This makes it easier to thaw only what you need, reducing waste.

• Use freezer-safe bags or containers to store the ceviche. Remove as much air as possible from the bags to prevent freezer burn.

• Label each container with the date of freezing. This helps you keep track of how long it has been stored.

• When ready to enjoy, thaw the ceviche in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.

• Once thawed, give it a good stir and check the seasoning. You might need to add a bit more lime juice or salt to refresh the flavors.

• Remember, while freezing can extend the life of your ceviche, the texture of the fish may change slightly. It’s always best enjoyed fresh!

• Cold Reheat Method:

  1. Remove the ceviche from the refrigerator.
  2. Allow it to sit at room temperature for about 10-15 minutes. This will help bring out the flavors without cooking the fish further.
  3. Stir gently to redistribute the lime juice and other ingredients like red onion, jalapeño, cucumber, tomato, and cilantro.

• Warm Water Bath Method:

  1. Fill a large bowl with warm (not hot) water.
  2. Place the container of ceviche (make sure it’s sealed) into the warm water.
  3. Let it sit for about 5-10 minutes, checking occasionally to ensure it doesn’t get too warm.
  4. Once it reaches a desirable temperature, remove and serve immediately.

• Microwave Method (Not recommended for traditional ceviche, but if you must):

  1. Place the ceviche in a microwave-safe dish.
  2. Microwave on low power for 10-15 seconds. Be very cautious as you don’t want to cook the fish.
  3. Stir and check the temperature. Repeat if necessary, but avoid overheating.

• Stovetop Method (For a different twist):

  1. Heat a non-stick skillet over medium-low heat.
  2. Add the ceviche and stir gently for 1-2 minutes, just until it’s slightly warmed.
  3. Remove from heat and serve immediately. This method will slightly cook the fish, giving it a different texture and flavor profile.

• Mixing bowl: A large bowl to combine and marinate the fish with lime juice and mix all the ingredients together.

• Knife: A sharp knife to finely chop the red onion, jalapeño, cilantro, and to dice the cucumber and tomato.

• Cutting board: A sturdy surface to safely chop and dice all the vegetables and fish.

• Citrus juicer: A tool to efficiently extract fresh lime juice.

• Measuring cup: To measure the correct amount of lime juice.

• Measuring spoons: To measure the salt accurately.

• Plastic wrap: To cover the mixing bowl while the fish is marinating in the refrigerator.

• Spoon: To mix the ingredients together after marinating.

• Serving dish: To present the ceviche attractively, whether with tortilla chips or on its own.

Prepare ingredients in advance: Chop the fish, onion, jalapeño, cucumber, and tomato ahead of time and store them in the fridge.

Use pre-squeezed lime juice: Save time by using bottled lime juice instead of squeezing fresh limes.

Marinate overnight: Let the fish marinate in the lime juice overnight to save time on the day of serving.

Mix in batches: Combine the vegetables and fish in smaller batches to ensure even mixing and quicker preparation.