Ceviche

Ceviche

ceviche

Ceviche is a very popular Latin and Caribbean dish. It comes in a thousand variations and every country or region in Latin America has their own version. It is typically made with raw fish cured in citrus juice and salt and mixed with spicy peppers. Some versions are made with shrimp, octupus or other seafood. I’ve had at least a dozen different kinds and it’s always delicious. Now that I’m here in Costa Rica, it was the perfect time to work out my own recipe, much like I did with this Al Pastor recipe.

ceviche marinade

History of Ceviche

Ceviche probably originated in Peru, perhaps as long as two thousand years ago. Similar dishes were made by marinading fish in acidic fruit juice or chicha, a fermented beverage popular among the Incas. The Spanish brought citrus fruit with them from Europe that thrived here and it is believed the natives just switched to using citrus at that time. The exact origin is unknown. No matter where it started, it has now found a home in every coastal community in Latin America. It even made it’s way to the United States in the 1980’s and has been growing in popularity ever since.

ceviche marinade

Eating Raw Fish

The unique thing about ceviche is that the fish is technically served raw. The citrus, chili, and salt marinade denatures the fish and makes it appear cooked. However, the acid marinade won’t kill parasites so it is important to use the right fish. If you are going to use raw fish, like I did, there are a few precautions that you need to take to make sure it is safe to eat. It is best to use fish that has been previously frozen as this will kill any parasites. The acid bath should kill off any other microorganisms. Don’t use fish that is covered in ice crystals or if the package is loose, these are signs that it could have been stored at unsafe temperatures.

fish for ceviche

You want to use a good white fish such as corvina (white sea bass), halibut, sole, or tilapia. Make sure you have a sharp knife when preparing the fish. You want to cut it into very small cubes and if your knife isn’t sharp it will just mangle the fish. Make sure to remove any skin and bones as well. Check here for more information on food safety and fish.

ceviche

Fresh is Best!

Whatever you choose to add to your ceviche, make sure it is fresh. This dish is supposed to be made with simple and fresh ingredients. When it’s made right, it’s bright, spicy and delicious. For my recipe, I used fresh mandarin limes from our own tree, spicy aji amarillo chilies, and garlic for the marinade. I also mixed in some roma tomato, cilantro, onion and bell pepper. Ceviche can be served as an appetizer or a main dish and is often accompanied by tortillas chips or crackers. The salty, crunch is a perfect complement to the dish. I served mine with tostadas, black beans, radish, and mango to make it a satisfying main course.

ceviche

For this recipe you will need…

Print Recipe
Ceviche
A recipe for classic ceviche. White fish marinated in lime juice and salt and mixed spicy chilies, onion, tomato and cilantro. Bright, fresh and delicious!
ceviche
Prep Time 15 minutes
Passive Time 3 hours
Servings
Ingredients
For Serving: (Optional)
Prep Time 15 minutes
Passive Time 3 hours
Servings
Ingredients
For Serving: (Optional)
ceviche
Instructions
  1. Juice all of the limes and strain out the seeds. Slice aji amarillo chilies.
  2. Cut your fish into cubes as small as possible. About 1/4-1/2 inches or so, removing any skin and bones.
  3. Combine cut fish, lime juice, sliced chilies and salt in a bowl and refrigerate for 3 hours. This will essentially "cook" the fish and it will appear fully cooked.
  4. After fish has marinated, add prepped onion, bell pepper, tomato, and cilantro and toss.
  5. Drain and serve cold and fresh with whatever accompaniments you like!
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3 Comments Add yours

  1. Carol says:

    Great post! You’re in the right place for fresh ingredients for fab food.

    1. Thanks Carol, that’s definitely what we’re finding out! We love all the food down here!

  2. Gina Birkholz says:

    Love ceviche from Neptune’s Net in Malibu. Delicious.

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