The Best Ceviche Recipe 2024

Ceviche recipe

What distinguishes an ordinary ceviche from an extraordinary one? Discover the key elements that make this ceviche recipe the best you’ll ever experience.

Chef Amilia here! As a chef and caterer, I’ve always been thrilled by how this ceviche recipe never fails to wow the crowd at events. And it’s no wonder—ceviche is so fresh, light, and bursting with vibrant flavors! It’s honestly one of my all-time favorite dishes. Over the years, we’ve tried countless variations of ceviche, but this one stands out for its simplicity and incredible taste. Whether you serve it as an appetizer with tortilla chips or as a light, refreshing meal, it’s sure to be a hit.

Ceviche is a refreshing and flavorful dish packed with shrimp, tomatoes, cucumbers, and avocados, all soaked in zesty lime juice. For this Mexican Shrimp Cocktail, you can use either raw shrimp or cooked shrimp meat if you’re looking to save time.

We’ve made ceviche countless times, and it’s one of our go-to appetizers, alongside classics like Cowboy Caviar and our famous Guacamole. Shrimp Ceviche is always a hit with a crowd.

What is Ceviche?

Ceviche is a popular Latin American dish made by marinating raw fish or seafood in an acidic citrus-based marinade, often with ingredients like onions, chiles, and cilantro. The acid in the marinade “cooks” the fish by denaturing the proteins, causing it to become opaque and firm, similar to the effect of heat.

Ceviche Recipe Ingredients (List)

Ceviche is a refreshing dish that typically includes the following ingredients:

Main Ingredients

• Fresh Fish:
  • Common choices include sea bass, red snapper, corvina, mahi-mahi, halibut, or tilapia. The fish should be fresh and preferably wild-caught for the best flavor.
• Citrus Juice:
  • Fresh lime juice is essential for marinating the fish. Some recipes may also include lemon juice for added acidity.
• Onions:
  • Red onions are commonly used for their color and flavor, but yellow or white onions can also work.
• Chili Peppers:
  • Jalapeño or serrano peppers are often added for heat. These should be finely chopped and can be adjusted to taste.
• Cilantro:
  • Fresh cilantro is a key herb in ceviche, providing a fresh, aromatic flavor.

Additional Ingredients

• Tomatoes:
  • Cherry or grape tomatoes are popular for their sweetness and color.
• Cucumber:
  • Diced cucumber adds crunch and freshness. Thin-skinned varieties like English or Persian cucumbers are preferred.
• Optional Ingredients:
  • Avocado: Diced avocado can be added for creaminess.
  • Olive Oil: A drizzle of olive oil can enhance the flavor.
  • Garlic: Some recipes include minced garlic for additional depth.

What are the ingredients of ceviche?

Example Ingredient List

• 1 pound fresh fish (e.g., sea bass, snapper)
• ½ cup fresh lime juice (about 5-6 limes)
• ½ small red onion, diced
• 1-2 jalapeño peppers, seeded and finely chopped
• ¼-½ cup fresh cilantro, chopped
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1 teaspoon kosher salt
• Optional: 1 avocado, diced

Peruvian Ceviche vs Mexican Ceviche

Before we get started on the recipe, I want to give a special shout-out to my Peruvian Ceviche followers and their national treasure—ceviche! The Peruvian version is often a straightforward dish with citrus-marinated raw fish, thinly sliced onions, and a touch of cilantro. This minimalist approach lets the fish take center stage. For a complete experience, Peruvian ceviche is usually served with sweet potatoes, toasted corn, or plantain chips on the side.

The ceviche I’m sharing with you today, however, is inspired by my travels to Mexico. Mexican ceviche also features citrus-marinated fish, but it’s mixed with a variety of ingredients like tomatoes, cucumber, onion, jalapeño, avocado, and more. Everything is diced into uniform pieces, making it the perfect appetizer to enjoy with tortilla chips!

How to Make Ceviche Recipe

Step-by-Step Instructions for Making Ceviche

To make a Traditional ceviche recipe, follow these step-by-step instructions that will guide you through the process of preparing this refreshing dish:

1. Prepare the Fish:
   • Start by cutting the fresh fish into small, bite-sized cubes, approximately ½ inch in size. This size allows the fish to marinate evenly and ensures that it becomes “cooked” through the acid.
2. Marinate the Fish:
   • In a glass or non-reactive bowl, combine the diced fish with the fresh lime juice and lemon juice. Ensure that the fish is fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for about 20 to 30 minutes. The fish will turn opaque as it marinates, indicating that it is “cooked” by the citrus.
3. Prepare the Vegetables:
   • While the fish marries, dice the red onion, jalapeño peppers, tomatoes, and cucumber. Chop the cilantro as well.
4. Combine Ingredients:
   • After the fish has marinated for the desired time, remove it from the refrigerator. There is no need to drain excess juice. Add the diced onion, jalapeños, tomatoes, cucumber, and cilantro to the fish. Gently toss everything together to combine.
5. Season:
   • Add salt to taste, adjusting as necessary. If desired, you can also add diced avocado at this stage or serve it on the side.
6. Serve:
   • Ceviche can be served immediately in individual bowls, on plates, or with tortilla chips for dipping. It can also be garnished with additional cilantro or lime wedges.

Tips for the Best Ceviche Recipe

To ensure your ceviche is fresh, flavorful, and safe to eat, consider the following tips:

• Choose Fresh, High-Quality Fish: Opt for wild ocean fish such as sea bass, red snapper, mahi-mahi, or halibut. Avoid farmed fish when possible, as they may not offer the same quality or flavor. Always ensure the fish is sashimi-grade for safety.
• Use Ripe Limes: The acidity of the lime juice is crucial for “cooking” the fish. Make sure your limes are ripe and juicy. Unripe limes can make the ceviche overly sour. To test, squeeze them for softness or let them ripen on the counter before use.
• Balance the Flavors: Finding the right balance between lime juice and salt is key. Start with a small amount of salt and adjust to taste after mixing in the other ingredients. This will help enhance the overall flavor of the dish.
• Marinating Time: Allow the fish to marinate for at least 20-30 minutes, but not too long, as it can become overly firm. The ideal marinating time can vary based on the size of the fish pieces and your texture preference.
• Avoid Overcooking: Be cautious not to let the fish sit in the lime juice for too long, as it can lead to a tough texture. Monitor the marinating time closely, especially with shrimp, which should be left for 30-60 minutes until opaque.
• Serve Immediately: Ceviche is best enjoyed fresh. If you need to store it, keep it in a sealed container in the refrigerator for up to 2-3 days. However, the texture and flavor are best when eaten the same day it is made.
• Presentation Matters: Consider serving ceviche in creative ways, such as in mini cups, on tostadas, or with plantain chips. This not only enhances the dining experience but also showcases the dish beautifully.
• Pair with Traditional Sides: Accompany ceviche with sweet potatoes, corn, or tortilla chips to complement the flavors and add texture. These sides are commonly served with ceviche in various Latin American cultures.

Variations of Ceviche Recipe

Traditional ceviche recipe is a versatile dish that varies significantly across different regions and cultures, each bringing its unique ingredients and preparation methods. Here are some notable variations of ceviche:

Common Variations of Ceviche

1. Peruvian Ceviche:
   • Description: Often considered the most traditional form, it features fresh fish (commonly sea bass) marinated in lime juice, mixed with red onions, cilantro, and aji amarillo (yellow chili pepper). It is typically served with sides of sweet potatoes and corn.
   • Key Ingredients: Sea bass, lime juice, aji amarillo, red onion, cilantro.
2. Ecuadorian Ceviche:
   • Description: This variation often includes shrimp marinated in a tomato-based sauce along with lime juice and bitter orange. It is served with toasted corn kernels, giving it a unique texture and flavor.
   • Key Ingredients: Shrimp, tomato sauce, lime juice, bitter orange, toasted corn.
3. Mexican Ceviche:
   • Description: Mexican ceviche is known for being more juice-heavy and often includes tomatoes, avocados, and olives. Fish varieties like mahi-mahi and tilapia are commonly used, and it is typically served with tortilla chips.
   • Key Ingredients: Mahi-mahi, lime juice, tomatoes, avocado, olives, cilantro.
4. Chilean Ceviche:
   • Description: This version may include a variety of seafood, such as clams and octopus, marinated in lemon juice and served with a touch of spice. It often features a more robust flavor profile.
   • Key Ingredients: Octopus, clams, lemon juice, spices.
5. Ceviche Mixto:
   • Description: A mixed seafood ceviche that combines different types of seafood, such as fish, shrimp, and octopus, creating a rich blend of flavors and textures.
   • Key Ingredients: Various seafood (fish, shrimp, octopus), lime juice, onions, cilantro.
6. Ceviche de Pulpo (Octopus Ceviche):
   • Description: This variation uses tender octopus, which is boiled before marinating to ensure softness. It is often seasoned similarly to traditional fish ceviche.
   • Key Ingredients: Octopus, lime juice, onions, cilantro.
7. Ceviche de Conchas Negras (Black Shells Ceviche):
   • Description: A regional specialty from Tumbes, this ceviche features black clams and is prepared with local lime, red onion, and rocoto (a type of chili).
   • Key Ingredients: Black clams, lime, rocoto, red onion.
8. Vegetarian/Vegan Ceviche:
   • Description: With the rise of plant-based diets, some recipes use mushrooms or other vegetables as substitutes for fish, retaining the traditional marinade flavors.
   • Key Ingredients: Mushrooms (or other vegetables), lime juice, onions, cilantro.

(FAQs) About Ceviche

What type of fish is best for ceviche?

The best type of fish for ceviche is a firm, lean white fish. Some of the most commonly recommended varieties include:

• Sea bass: Considered the traditional fish used in Peruvian ceviche
• Snapper: A popular choice, especially red snapper
• Halibut: Often used in Chilean ceviche
• Tilapia: A mild, affordable option that holds up well to the citrus marinade
• Grouper: A firm, lean white fish that makes an excellent base for ceviche
• Corvina: A popular choice, especially in Latin American countries
• Mahi Mahi: A versatile fish used in American ceviche recipes

The key is to choose a fish that is sashimi or sushi-grade, meaning it is of high quality and safe for raw consumption. Avoid fish that are too delicate or oily, as they may fall apart or overpower the other flavors.

Is Ceviche Safe to Eat?

Ceviche can be safe to eat if prepared with care, focusing on the quality and handling of the fish. It’s important to use sashimi- or sushi-grade fish, which is handled to minimize the risk of parasites and bacteria. Freezing the fish before consumption, as recommended by the FDA, helps kill potential parasites. The lime juice in ceviche “cooks” the fish by denaturing its proteins, but this does not fully eliminate foodborne risks. Marinating the fish for 20-30 minutes is advised, but longer times can alter its texture. Ceviche is best eaten fresh, and any leftovers should be stored in an airtight container in the refrigerator and consumed within 2-3 days. However, due to the risk of foodborne illness, people with weakened immune systems, pregnant women, and young children should be cautious and may want to avoid raw fish.

Is ceviche healthy?

Ceviche can be a nutritious and low-calorie dish, offering lean protein, omega-3 fatty acids, and a range of vitamins and antioxidants from the fresh fish, citrus juice, and herbs used in its preparation. However, due to the risk of harmful bacteria or parasites in raw seafood, it’s important to use the freshest, sushi-grade fish and ensure proper marination. Ceviche is best enjoyed in moderation and with healthy sides like sweet potatoes or avocado. Those with compromised immune systems, including pregnant women, should avoid raw seafood dishes like ceviche to reduce health risks.

What is the Difference Between Mexican Ceviche and Peruvian Ceviche

The differences between Mexican ceviche and Peruvian ceviche are remarkable concerning ingredients, preparation techniques, and show. Here is a breakdown of the key differentiations:

Key Differences

Ingredients:

• Peruvian Ceviche: Customarily made with new fish, like ocean bass, marinated in lime juice, and frequently incorporates red onions, cilantro, and aji amarillo (a sort of bean stew pepper). It is commonly presented with sides like yams and corn.
• Mexican Ceviche: Frequently incorporates an assortment of fish, like shrimp, squid, or fish, and is portrayed by the expansion of tomatoes, avocados, and once-in-a-while olives. This form will in general be more squeeze-weighty and is frequently presented with tortilla chips.

Preparation:

• Peruvian Ceviche: The fish is marinated momentarily in lime juice, permitting it to “cook” rapidly. The attention is on the newness of the fish and the equilibrium of flavors from the marinade, with less accentuation on extra ingredients.
• Mexican Ceviche: The fish might marinate longer in lime juice, bringing about an alternate texture. The consideration of tomatoes and other vegetables adds to a plate of mixed greens-like consistency.

Texture and Consistency:

• Peruvian Ceviche: For the most part has a firmer texture because of the more limited marination time, with the fish staying the star of the dish.
• Mexican Ceviche: The more drawn-out marination and extra ingredients can make a more soup-like or mixed drink-like show, with an energetic blend of flavors and textures.

Serving Style:

• Peruvian Ceviche: Normally served following marination, frequently plated with the marinade and joined by customary sides.
• Mexican Ceviche: Often filled in as a plunge or mixed drink, joined by tortilla chips or in a glass, making it a famous starter.

Conclusion

Ceviche is a vibrant dish that celebrates fresh ingredients and cultural heritage. Originating in ancient Peru, it has become a beloved staple across Latin America, with each region adding its unique twist. Whether you opt for traditional or innovative variations, ceviche’s refreshing taste and colorful presentation make it ideal for any occasion. Enjoy experimenting with flavors and sharing this dish that connects us to diverse traditions.

Now that you’ve discovered the art of making ceviche, it’s time to dive in and create your culinary masterpiece!

Get started today! Gather your fresh ingredients and follow the recipe to whip up a delicious ceviche to impress your family and friends. If you love this recipe and want to explore more exciting dishes, follow our blog for regular updates, cooking tips, and exclusive recipes that will inspire your kitchen adventures.