This classic ceviche recipe is the traditional Latin American method of preparing fresh fish. “Cook” red snapper cubes with lime and lemon juice. Serve this delicious ceviche wrapped in corn tortillas or with fries.
In this recipe
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What is ceviche?
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Origins of Ceviche
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safety tips
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How to save
When I first made ceviche I was amazed. I could actually see the lemon and lime juice changing the color of the fish from translucent pink to opaque white.
What is ceviche?
The acidity from the limes and lemons changes the structure of the proteins in the fish, essentially “cooking” the fish without heat.
I love ceviche wrapped in a freshly made warm corn tortilla with salad and salsa.
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Check out this traditional ceviche recipe
The origins of ceviche
Ceviche certainly originated in South America, but which country first applied this method to raw fish is a matter of debate. It may have been an Inca preparation used where the countries of Peru or Ecuador now exist. It’s a staple in all Latin American countries, and each treats it with a slightly different preparation.
Ceviche Safety Tips
Ceviche is not actually cooked (cooking involves heat, and it is not heated). After soaking in the citrus juice’s acidity — a process called denaturation — the proteins in the fish change in the same way as if they were being heat cooked. However, this supplement doesn’t kill bacteria the way heat does, so follow these ceviche food safety tips carefully.
- Always use fresh fish if possible.
- Make the ceviche the same day you buy the fish.
- Keep your fish in the fridge on ice in a tight-lid container until you’re ready to make the ceviche. When the ice melts, replace with fresh ice.
- Bottled lemon and lime juice is safe to use in ceviche. The acids it contains “cook” the fish. We don’t recommend using bottled juice, however, as the success of this simple recipe relies on the freshness of the ingredients. Bottled citrus just doesn’t compare to freshly squeezed lemons and limes.
How to store ceviche
Refrigerate leftover ceviche immediately in a container with a tight-fitting lid for a maximum of 1 to 2 days. Discard if it starts smelling “fishy” or develops other strange odors.
More easy seafood recipes to try!
- crab cocktail
- Frutti di Mare Seafood Salad
- Paella with seafood
- Easy Fish Tacos
- Fish Taco Salad Bowl
From the editors of Simply Recipes
ceviche
Always use fresh fish if possible. Make the same day you buy fresh fish.
ingredients
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2 lb fresh, boned red snapper (or other firm-fleshed fish fillets), cut into 1/2-inch pieces
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1/2 Cup Freshly squeezed lime juice
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1/2 Cup Freshly squeezed lemon juice
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1/2 Red onion, finely diced
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1 Cup chopped seeds fresh tomatoes
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1 serrano chilicored and finely diced
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2 teaspoon kosher salt
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prize floor oregano
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hyphen Tabasco or a light pinch of cayenne pepper
Serve:
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coriander
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avocado
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tortillas or tortilla chips
method
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Assemble the ceviche:
In a non-reactive Pyrex or ceramic casserole dish, combine fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Cover casserole dish with plastic wrap.
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stir:
Cover and let sit in the refrigerator for an hour, then stir, making sure to expose more of the fish to the tart lime and lemon juices. Leave for a few more hours to allow the flavors to blend.
During marinating, the fish changes color from pinkish-gray and translucent to white and opaque.
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Surcharge:
Serve with chopped cilantro and avocado slices with heated tortillas for ceviche tacos or with tortilla chips.
| nutritional information (per serving) | |
|---|---|
| 310 | calories |
| 12g | Fat |
| 18g | carbohydrates |
| 32g | protein |
