Best 2 Basic Ceviche Recipes

Ceviche is a traditional Latin American dish made from raw fish or seafood that is marinated in a citrus-based sauce. It is a refreshing and flavorful dish that can be enjoyed as an appetizer, main course, or snack. Ceviche is believed to have originated in Peru, where it is a national dish, but it is also popular in other countries throughout Latin America and the Caribbean. The basic ingredients for ceviche are fish or seafood, citrus juice, and various herbs and spices. The fish or seafood is typically cut into small pieces and marinated in the citrus juice for a period of time, which "cooks" the fish or seafood without heat. The marinade typically includes lime juice, lemon juice, or orange juice, as well as cilantro, onion, garlic, chili peppers, and other seasonings. Ceviche can be served with a variety of accompaniments, such as avocado, tomato, cucumber, and corn.

Here are our top 2 tried and tested recipes!

BASIC CEVICHE

Basic Ceviche image

Super light and refreshing. I use the recipe without the fish (reduce the lime juice) as a topper for grilled tuna. Serves 4 as a lunch, 8 as an appetizer.

Provided by Spencer & Serena

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 4h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound halibut, cut into bite-size pieces
½ cup lime juice
1 large tomato, seeded and diced
1 bunch fresh cilantro, chopped
⅓ cup diced green bell pepper
⅓ cup chopped green onion
1 jalapeno pepper, chopped, or to taste
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
Mix tomato, cilantro, green bell pepper, green onion, jalapeno pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 3.6 g, Cholesterol 21.1 mg, Fat 1.2 g, Fiber 0.8 g, Protein 12.8 g, Sodium 37.4 mg, Sugar 1.2 g

BASIC SHRIMP CEVICHE

Basic Shrimp Ceviche image

A hearty and healthy recipe passed down from my mother-in-law. This is truly a simple dish that requires no expertise. However, you will be the talk of the party! You can edit the recipe to taste and get as creative as you like. The key is to use authentic, wholesome basic ingredients with very little to no preservatives or additives.

Provided by Sadie Melgoza

Categories Appetizers and Snacks Seafood Shrimp

Time 4h30m

Yield 16

Number Of Ingredients 11

Ingredients

4 pounds large shrimp -- thawed, peeled, deveined, and chopped into small pieces
3 pounds limes, juiced
12 Roma tomatoes
3 large cucumbers, peeled
1 red onion
½ cup cilantro, or to taste
4 large oranges, divided
½ cup ketchup, or to taste
1 dash hot sauce (such as Cholula®), or to taste
1 (14.5 ounce) package tortilla chips
salt to taste

Steps:

Place shrimp in a 9x13-inch pan. Pour lime juice over shrimp so they are completely saturated and none are exposed. Refrigerate 4 hours to overnight.
Chop tomatoes, cucumbers, red onion, and cilantro into small pieces. Add to the pan with the shrimp. Peel and chop 3 oranges and add to the shrimp. Squeeze the juice of 1 orange into the mixture. Add ketchup and hot sauce and mix well. Taste, using a tortilla chip as a spoon. Season with salt, if desired.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 36.5 g, Cholesterol 172.5 mg, Fat 8.3 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 1.2 g, Sodium 292.2 mg, Sugar 8.4 g

Tips:

Use fresh seafood. This is essential for making delicious ceviche. The fresher the seafood, the better your ceviche will taste.
Choose the right type of seafood. Not all seafood is suitable for ceviche. Firm-fleshed fish, such as tilapia, sea bass, and halibut, work best. Avoid oily fish, such as salmon and tuna, as they can make your ceviche too greasy.
Cut the seafood into small pieces. This will help the ceviche to cook evenly.
Use a sharp knife to cut the seafood. A dull knife will tear the seafood and make it less appealing.
Marinate the seafood in citrus juice for at least 30 minutes. This will help to cook the seafood and give it a delicious flavor.
Add other ingredients to your ceviche, such as vegetables, herbs, and spices. This will give your ceviche more flavor and texture.
Serve ceviche chilled. Ceviche is best served cold, so make sure to chill it for at least 30 minutes before serving.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make ceviche that is sure to impress your friends and family.