Seviche Recipe

Fish fillets: Fresh fish fillets such as tilapia or sea bass, diced into small pieces.

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

Red onion: Finely chopped red onion adds a sharp, tangy flavor.

Tomatoes: Diced tomatoes provide a juicy and slightly sweet component.

Cilantro: Chopped fresh cilantro adds a bright, herbal note.

Jalapeño: Seeded and minced jalapeño for a spicy kick.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the flavor.

• fresh fish fillets - Substitute with shrimp: Shrimp has a similar texture and flavor profile when marinated in lime juice.

• fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions.

• tomatoes - Substitute with red bell peppers: Red bell peppers add a similar color and a sweet, crisp texture.

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

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness without altering the color of the dish.

• To store your seviche, transfer it to an airtight container. Ensure the fish is fully submerged in the lime juice to maintain its freshness.
• Place the container in the refrigerator. Seviche can be stored for up to 24 hours, but it's best enjoyed within the first few hours for optimal flavor and texture.
• If you need to freeze seviche, it's crucial to do so before adding the vegetables like tomatoes and cilantro. The fish should be marinated in the lime juice and then frozen.
• To freeze, place the marinated fish in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. Seviche can be frozen for up to one month.
• When ready to use, thaw the seviche in the refrigerator overnight. Once thawed, add the vegetables and seasonings like red onion, tomatoes, cilantro, jalapeño, salt, and black pepper.
• Mix well and serve immediately with tortilla chips or on a bed of lettuce.

• Cold Method:

  • Remove the seviche from the refrigerator.
  • Allow it to sit at room temperature for about 10-15 minutes to take the chill off.
  • Stir gently to redistribute the lime juice and other ingredients.
  • Serve immediately with fresh tortilla chips or on a bed of lettuce.

• Warm Water Bath:

  • Place the container of seviche (make sure it's sealed) in a larger bowl filled with warm water.
  • Let it sit for about 5-10 minutes, checking occasionally to ensure it doesn't get too warm.
  • Stir gently and serve with tortilla chips or on a bed of lettuce.

• Microwave Method (not recommended for best quality):

  • Transfer a portion of seviche to a microwave-safe dish.
  • Microwave on low power for 10-15 seconds, just enough to take the chill off.
  • Stir gently and serve immediately.

• Stovetop Steam:

  • Fill a pot with a small amount of water and bring it to a simmer.
  • Place the seviche in a heatproof bowl and set it over the simmering water, ensuring the bowl doesn't touch the water.
  • Cover and steam for 2-3 minutes, just until it reaches a slightly warmer temperature.
  • Stir gently and serve with tortilla chips or on a bed of lettuce.

• Mixing bowl: A large container used to combine and marinate the fish with lime juice and other ingredients.

• Plastic wrap: Used to cover the mixing bowl while the fish marinates in the refrigerator.

• Refrigerator: Keeps the fish cold and allows it to marinate properly in the lime juice.

• Knife: Essential for dicing the fish, chopping the red onion, tomatoes, cilantro, and mincing the jalapeño.

• Cutting board: Provides a safe and clean surface for chopping and dicing ingredients.

• Measuring cups: Used to measure the lime juice, red onion, tomatoes, and cilantro accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Spoon: Used to mix all the ingredients together in the mixing bowl.

• Serving dish: A dish to present the seviche, either with tortilla chips or on a bed of lettuce.

Pre-dice ingredients: Prepare the fish fillets, red onion, tomatoes, and jalapeño in advance to save time during assembly.

Use bottled lime juice: If you're short on time, opt for high-quality bottled lime juice instead of squeezing fresh limes.

Chill the bowl: Pre-chill the mixing bowl in the refrigerator to speed up the fish marination process.

Batch prep: Double the recipe and store extra seviche in the fridge for quick meals throughout the week.

Quick mix: Use a large spoon to mix all ingredients thoroughly in one go, ensuring even distribution of flavors.