Ceviche Recipe
Ceviche is a vibrant and refreshing dish that originated in Peru and has since become popular throughout Latin America and beyond. This seafood delicacy is characterized by its unique preparation method, where fresh raw fish is “cooked” not with heat, but by marinating it in citrus juices, typically lime or lemon.
The acid in the citrus effectively denatures the proteins in the fish, resulting in a texture similar to that of cooked fish.
The origins of ceviche date back to the ancient Incan civilization, where fish was preserved using fruit juices, salt, and chili peppers.
Over time, the dish evolved with the introduction of citrus fruits brought by Spanish colonizers. Today, ceviche is considered the national dish of Peru and is enjoyed in various forms across coastal regions of Latin America.
While the basic concept of ceviche remains the same, regional variations abound. In Peru, it’s often made with sea bass and served with sweet potato and corn. Ecuadorian ceviche typically includes tomato and sometimes uses shrimp instead of fish. Mexican versions often incorporate tomatoes and are served tostada-style.
The beauty of ceviche lies in its simplicity and freshness. The bright, tangy flavors of citrus complement the delicate taste of the fish, while additions like onions, chilies, and cilantro add depth and complexity. The result is a dish that’s light, flavorful, and perfect for warm weather dining.
This recipe will guide you through creating a classic Peruvian-style ceviche at home. With its balance of flavors and textures, this dish is sure to impress and refresh, whether served as an appetizer or a light main course.
Ingredients:
- (Serves 4-6 as an appetizer)
For the ceviche:
- 1 pound (450g) fresh white fish (such as sea bass, halibut, or snapper), skinned and deboned
- 1 cup (240ml) fresh lime juice (about 8-10 limes)
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1-2 fresh chili peppers (such as ají limo or habanero), seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
- Salt to taste
For serving:
- 1 sweet potato, cooked and cut into cubes
- 1 ear of corn, cooked and kernels removed
- Lettuce leaves for garnish
- Plantain chips or tortilla chips (optional)
How to Make:
Prepare the fish:
- Rinse the fish under cold water and pat dry with paper towels.
- Cut the fish into 1/2-inch cubes and place in a glass or ceramic bowl.
Marinate the fish:
- Pour the fresh lime juice over the fish, making sure all pieces are submerged.
- Add the minced garlic and a pinch of salt.
- Cover and refrigerate for 15-30 minutes, or until the fish turns opaque and appears “cooked.”
Prepare the accompaniments:
While the fish is marinating, slice the red onion thinly and soak in cold water for 10 minutes to reduce its sharpness. Drain well.
Finely chop the chili peppers and cilantro.
Combine the ceviche:
- Once the fish is “cooked” by the lime juice, drain off about half of the juice.
- Add the sliced onions, chopped chili peppers, and cilantro to the fish.
- Gently mix everything together, being careful not to break up the fish pieces.
- Taste and adjust seasoning with salt as needed.
Serve:
Divide the ceviche among serving plates or bowls.
Garnish with cubes of cooked sweet potato and corn kernels.
Serve immediately with lettuce leaves and plantain or tortilla chips if desired.
Chef’s Notes:
Fish selection: The key to great ceviche is extremely fresh, high-quality fish. Choose fish that’s suitable for raw consumption. If in doubt, ask your fishmonger for recommendations.
Citrus variations: While lime is traditional, you can experiment with other citrus juices like lemon, grapefruit, or a combination for different flavor profiles.
Marinating time: The marinating time can vary depending on the type and thickness of the fish. Be careful not to over-marinate, as the fish can become tough and rubbery. Generally, 15-30 minutes is sufficient for most fish cut into small cubes.
Temperature control: Always keep the fish refrigerated during the marinating process to prevent bacterial growth. Serve the ceviche chilled for the best flavor and food safety.
Texture variations: For a different texture, you can briefly blanch the fish in boiling water for a few seconds before marinating. This is sometimes done with firmer fish like tuna.
Accompaniment ideas: In addition to sweet potato and corn, you can serve ceviche with avocado slices, toasted cancha (Peruvian corn nuts), or chifles (fried plantain chips).
Spice level: Adjust the amount of chili peppers to your preferred level of spiciness. Remember that the heat can intensify as the ceviche sits.
Make-ahead tip: You can prepare all the ingredients in advance, but don’t combine them until shortly before serving for the best texture and flavor.
Leftover use: While ceviche is best enjoyed fresh, any leftovers can be lightly cooked and used in tacos or salads the next day.
Nutritional Value: (Per serving, based on 6 servings)
Please note that these values are approximate and can vary based on specific ingredients and portion sizes:
- Calories: 120-150 kcal
- Total Fat: 2-3g
- Saturated Fat: 0-1g
- Monounsaturated Fat: 1-2g
- Polyunsaturated Fat: 0-1g
- Cholesterol: 30-40mg
- Sodium: 200-300mg
- Total Carbohydrates: 10-15g
- Dietary Fiber: 1-2g
- Sugars: 2-3g
- Protein: 15-20g
Ceviche is generally considered a healthy dish, offering several nutritional benefits:
Lean Protein: The fish in ceviche provides high-quality protein, essential for muscle building and repair.
Low in Calories: Ceviche is typically low in calories, making it a good choice for those watching their calorie intake.
Rich in Vitamins and Minerals: Depending on the type of fish used, ceviche can be a good source of:
Vitamin B12: Important for nerve function and the formation of red blood cells
Selenium: An antioxidant that supports thyroid function
Omega-3 Fatty Acids: Beneficial for heart and brain health
Vitamin C: From the lime juice, supporting immune function and skin health
Potassium: From the fish and sweet potato, important for heart and muscle function
Low in Fat: Most types of fish used in ceviche are low in fat, particularly saturated fat.
Fiber: The addition of vegetables like onions and the accompaniments like sweet potato add dietary fiber to the dish.
It’s worth noting that the nutritional profile can change based on the accompaniments served with the ceviche. Sweet potatoes add complex carbohydrates and fiber, while corn provides additional carbohydrates and some B vitamins.
The high sodium content in ceviche comes primarily from the salt used in preparation. Those on sodium-restricted diets should be mindful of this.
While ceviche is often considered a raw dish, the citrus juice does alter the structure of the fish proteins. However, it does not kill all potential parasites or bacteria in the same way that cooking with heat does. For this reason, it’s crucial to use extremely fresh, high-quality fish from a reputable source. Pregnant women, young children, the elderly, and those with compromised immune systems should exercise caution with raw or partially cooked seafood dishes.
The lime juice in ceviche also makes it a good source of vitamin C, which can help with the absorption of iron from the fish.
For those looking to increase their intake of heart-healthy omega-3 fatty acids, choosing fish like salmon or mackerel for ceviche can boost these beneficial fats. However, these stronger-flavored fish are not traditional choices for ceviche.
Overall, ceviche can be an excellent addition to a balanced diet, offering a low-calorie, high-protein option that’s rich in nutrients and full of vibrant flavors.
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