Where did ceviche originate from?

Fish ceviche is often referred to as a Mexican dish , which is close but not exactly right. It has roots in coastal regions of Latin America, especially Peru, where Peruvian ceviche is a traditional and iconic national heritage dish. Many coastal cultures have their own versions of an authentic ceviche-like dish made from local seafood, citrus, herbs, and fresh veggies.

Is it safe to eat ceviche?

Ceviche is made with raw fish that marinates and “cooks” using an acidic marinade rather than heat. Food safety is especially important, so I recommend using very fresh, high-quality fish from a trusted source (I get mine from Wild Alaskan company ) and keeping the ceviche properly chilled. The lime juice changes the texture of the fish but does not eliminate all food safety risks the way cooking with heat does.

Can I make this ceviche with shrimp?

Yes! Shrimp works really well in ceviche. Use peeled, deveined, raw shrimp and roughly chop it before adding it to the lime juice mixture. The lime cooked shrimp ceviche has a slightly different texture but still tastes great with the fresh citrus and vegetables and make a nice addition to any summer dinner . While an easy shrimp ceviche recipe is probably the most popular ceviche variation (often called Mexican shrimp cocktail or ceviche de camaron), chopped scallops also work well as the protein in ceviche.

Can I use frozen fish to make ceviche?

You can use fish that was previously frozen, but thaw it before using it to make ceviche. Transfer frozen fish to the refrigerator at least 24 hours before making ceviche, then drain it, gently rinse it, and pat it dry before cutting it into ½-inch cubes.

Easy Ceviche Recipe

Servings: 8-10 (5 cups total) 1x

Scale

Ingredients

1 ¼ lbs (6-8 small-medium) fresh limes, juiced (~¾ cup juice)
½ medium red onion, very thinly sliced and chopped (~1 cup)
3 garlic cloves, minced (1 tablespoon)
12-16 ounces white fish, cut into ½-inch cubes (2 to 2 ½ cups)*
1 small or 2 Persian cucumbers, quartered and sliced (~1 cup)
8 ounces cherry tomatoes, quartered (~1 cup)
1 jalapeño, seeds removed and very thinly sliced (~¼ cup)
½ cup chopped fresh cilantro
½ teaspoon fine salt, plus more to taste
1 medium avocado, peeled, pitted, and cubed
For serving: tortilla chips, plantain chips, or tostadas

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, place the fresh lime juice.
Add the thinly sliced and chopped red onion, garlic, and fish; toss to coat with the lime juice and set aside while you prepare the remaining ingredients.
Add the cucumber, tomatoes, jalapeno, cilantro, and salt; toss until well mixed.
Place the dish in the refrigerator for a minimum of 30 minutes or max of 2 hours. The acid from the lime juice will “cook” and denature the proteins in the fish, making more firm fish pieces.
TIP: Place an empty serving bowl in the freezer while the ceviche is chilling in the refrigerator. Then, just before serving, transfer the ceviche to the clean, chilled bowl so it can be served nice and cold.
Just before serving, add the avocado to the ceviche and toss to combine all the ingredients. Taste and adjust salt as desired. Serve with tortilla chips, plantain chips, or tostadas for dipping, or use as a filling for ceviche fish tacos.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

* Use any mild thick white fish, such as pollock, cod, tilapia, snapper, sea bass, red snapper, grouper, mahi-mahi, or halibut. May also use peeled, deveined, and roughly chopped raw shrimp. Avoid oily fish and use high-quality, wild-caught fish for the best results.

Nutrition Information

Serving Size: 1/10 of the recipe or ~ ½ cup ceviche
Calories: 65
Fat: 3 g
(Sat Fat: 0 g)
Sodium: 170 mg
Carbohydrate: 4 g
(Fiber: 1 g
Sugar: 1 g)
Protein: 7 g
Cholesterol: 21 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Jessie Shafer