Dive into a vibrant culinary adventure with this easy Fish Ceviche recipe, a delicious fusion of Peruvian and Mexican flavors. Ceviche, a refreshing and healthy dish, showcases the bright, citrusy taste of fresh fish "cooked" in lime juice. Forget lengthy cooking times; this recipe emphasizes simplicity and speed, allowing you to enjoy a restaurant-quality meal in minutes. The perfect appetizer or light lunch, our ceviche balances the tanginess of lime with the subtle sweetness of onions and the satisfying crunch of fresh cilantro. We've combined traditional elements with a few modern twists to create a truly unique and unforgettable experience.
This recipe utilizes readily available ingredients and straightforward techniques, making it accessible to even novice cooks. Get ready to tantalize your taste buds with this zesty, flavorful dish, perfect for any occasion. To learn the exact steps involved in creating this delightful ceviche, follow along with our easy-to-follow step-by-step guide below.
Tools Needed
- Knife
- Cutting board
- Containers
- Spoon
Ingredients
- Roma tomatoes: 2
- Cucumber: 1
- Red onion: 1
- Serrano chiles: 3
- Cilantro: 1 bunch
- Tilapia fish: 500g
- Mexican limes: 1 cup (approx.)
- Salt: to taste
- Pepper: to taste
- Avocado: slices (optional)
- Mayonnaise: optional
- Valentina sauce: optional
- Black sauce: optional
- Tostadas: optional
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Fish
- Start by finely chopping the Roma tomatoes, removing the peduncle first (0:17). Cut the cucumber into small squares, removing the seeds and peeling it to reduce bitterness (0:59). Dice the red onion finely, removing the first layer (1:50). Halve and deseed the serrano chiles, removing the seeds for less spice, before finely chopping them (1:59). Finely chop the cilantro, being careful not to crush it (2:00).
Step 2. Cure the Fish with Lime Juice
- Cut the tilapia fish into small cubes (2:39).
- Add the Mexican limes (or any type of lime) to the fish. Make sure the juice fully covers the fish. The tilapia will quickly change color as the lime 'cooks' it, (2:59). Let it sit for 15-30 minutes (3:31), checking frequently to ensure it doesn't over-cure.
Step 3. Combine and Season
- Once cured, gently remove some of the excess lime juice from the fish. In a larger bowl, combine the fish with the prepared vegetables: cucumber, tomato, red onion, serrano peppers, and cilantro (5:04).
- Add salt and pepper to taste (6:48). Mix well (5:59). Serve immediately or refrigerate for later. For serving, place on tostadas and add optional toppings like mayonnaise, Valentina sauce, black sauce, and avocado slices (7:00)
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- To remove bitterness from cucumbers, rub them gently before cutting (0:59).
- Don't over-cure the fish; otherwise, it will break down (3:57).
- Remove excess lime juice to prevent bitterness (5:04).
- Balance the acidity with additional ingredients like mango or jicama (5:39), or add oil or clamato juice.
Nutrition
- N/A
FAQs
1. Can I use frozen fish for ceviche?
It's best to use very fresh, high-quality fish for ceviche. Frozen fish can have a different texture and may not 'cook' properly in the lime juice.
2. How long does the ceviche need to 'cook'?
The fish should 'cook' (or 'cure') in the lime juice for at least 30 minutes, but no more than 2 hours. The longer it sits, the more 'cooked' it will become, but overdoing it can make it tough.
3. What type of fish is best for ceviche?
Firm, white fish like snapper, sea bass, or halibut work well. Avoid oily fish as they can become mushy.
This easy Fish Ceviche recipe is a fantastic way to experience the bright, fresh flavors of Peruvian and Mexican cuisine. Enjoy this vibrant dish as a refreshing appetizer or a light yet satisfying meal, impressing your friends and family with your culinary skills. So grab your favorite fish and get ready to create a taste of sunshine on your plate!