Ceviche (also written seviche or cebiche and pronounced "seh-BEE-chay") is a dish made of seafood "cooked" in acidic juices of lemons limes (or other acidic juices) and served with bread or crackers. This simple dish is an amazing way to start a meal for any occasion.
There is some debate whether ceviche originates from Peru or Ecuador. This recipe is a version of the classic Peruvian recipe. Because ceviche recipes are so diverse from restaurant to restaurant (never mind the even larger regional differences), this is a recipe with the most basic ingredients. Unlike the Ecuadorian ceviche, the Peruvian ceviche does not contain tomatoes or ketchup.
Seafood
There are a lot of options of which type of seafood to use in this recipe. The classic recipe calls for fresh saltwater white fish (such as sea bass, snapper, halibut, etc.), but you could also use local fresh water fish such as trout, catfish, or even salmon if you wish. You may use only one type of fish or a combination of several different types. If you are concerned about where your seafood comes from, you can consult this regional fish guide (US only) to ensure you are responsibly consuming your seafood.
You can also use shellfish. Scallops, clams, mussels, and conch all work really well. If you would like, you can use a combination of both the white fish and the shellfish like in the recipe for Ceviche Mixto.
Peruvian Ceviche
(Serves 6)
Prep time: 20 minutes
"Cook" time: at least 4 hours of marinating
Ingredients
- 1 lb. of fresh white saltwater fish (substitute shellfish or use a combination of both shellfish and white fish)
Marinade
- 1/3 cup lemon juice (juice of one lemon)
- 1/3 cup lime juice (juice of two limes)
- 2/3 cup orange juice (juice of 2 medium oranges)
- 1/2 cup chicken or fish broth (substitute water)
- 1 Tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar
- salt and pepper to taste
- Optional: 1 minced jalepeño chili, minced
Preparation
- Prepare marinade by whisking together all of the ingredients in a bowl.
- Thoroughly clean the seafood in cold water and chop into small bite-sized pieces.
- Add the fish to the marinade and let sit for at least 4 hours in the fridge. Some people even let the fish marinade over night. One fisherman said he leaves his ceviche on the beach in the sun to speed up the process, but this sounded a bit unsanitary.
- Serve in a lettuce-lined martini or margarita glass or any other single serving sized dish.
Accompany with a slice of avocado and a lime wedge. Also, try some salted crackers, popcorn, crusty bread, or crispy tortillas on the side.
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