Best 4 Best Ever Ceviche Recipes

Ceviche, the delectable South American dish, has captivated taste buds worldwide with its vibrant flavors and refreshing allure. This culinary masterpiece, hailing from the coastal regions of Peru, showcases the perfect harmony of fresh seafood, zesty citrus juices, and a symphony of aromatic herbs and spices. As the vibrant colors of the seafood blend seamlessly with the tangy marinade, ceviche transforms into a delectable symphony of flavors, textures, and aromas, tantalizing the senses and leaving an unforgettable impression. Whether you prefer the classic Peruvian style or crave a modern twist, this article will guide you through the culinary journey of creating the "best ever ceviche," ensuring an extraordinary dining experience that will transport you to the vibrant shores of South America.

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THE BEST CEVICHE RECIPE!

The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories appetizer

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

Steps:

Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
Add the fish, garlic and fresh chilies, and gently mix.
Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

SHRIMP CEVICHE

Shrimp Ceviche image

Provided by Marcela Valladolid

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound high-quality medium raw shrimp, peeled, deveined, tail removed, cut into thin pieces
1 cup freshly squeezed lime juice
1 cup peeled, seeded and finely chopped cucumber
1 cup seeded and finely chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1 serrano chile pepper, deveined, seeded and minced
Kosher salt, for seasoning
Saltine crackers
Bottled hot sauce
Lime wedges, optional

Steps:

Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

BEST EVER CEVICHE!!!

Best Ever Ceviche!!! image

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!!

Provided by AZRoxy63

Categories Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb shrimp, cooked peeled, and chopped to bite size pieces
1 cup squeezed fresh lime juice
3 cups finely diced fresh tomatoes
1 diced green sweet pepper
1 1/2 cups chopped fresh cilantro
1 teaspoon salt
4 diced jalapeno peppers (take the seeds out if you like it mild, and leave them in for HOT)
1 tablespoon white vinegar
1 large onion, finely chopped
1 chopped green onion
1/2 lb imitation crabmeat, chopped

Steps:

combine all ingredients in a large bowl and mix together well.
Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
May be garnished with lettuce, avacado, and black olive if desired.

Nutrition Facts : Calories 119.5, Fat 1.2, SaturatedFat 0.3, Cholesterol 116.1, Sodium 663, Carbohydrate 11.4, Fiber 1.8, Sugar 3.8, Protein 16.5

THE BEST SHRIMP CEVICHE!

The Best Shrimp Ceviche! image

This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section.

Provided by brianbarcello

Categories Mexican

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb of precooked small shrimp, thawed and rinsed
1 jalapeno pepper, diced (do not de-vein)
1/2 medium red onion, diced
1 handful cilantro (1/3-1/2 bunch)
2 -3 plum tomatoes, diced
3 limes, juice of
1 lemon, juice of
2 tablespoons orange juice
1/4 teaspoon garlic powder

Steps:

Thaw shrimp in refrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse shrimp with cold water and squeeze shrimp again to remove excess water. This step is important to remove the "fishy taste", from the shrimp. Repeat this process once more and place shrimp in a medium bowl. Add remaining ingredients and mix with a spoon. Dump ceviche into a ziploc bag and place in fridge, turning over the bag every 30 minutes or so to mix ingredients. After marinading for 2-3 hours, drain excess juice from bag and place ceviche back into the medium bowl. Enjoy on top of tostadas or saltine crackers topped with avacado slices. Feel free to double the recipe for potlucks or bbqs.

Nutrition Facts : Calories 146.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 172.8, Sodium 171.1, Carbohydrate 8.2, Fiber 0.9, Sugar 3, Protein 23.8

Tips:

Choose the freshest fish possible. Ceviche is a raw dish, so the quality of the fish is paramount. Look for fish that is firm to the touch and has a mild, briny smell.
Use a sharp knife to cut the fish into small pieces. This will help the fish to marinate evenly and will also make it easier to eat.
腌制鱼至少30分钟.这将使鱼有时间吸收腌料的味道.
不要过度腌制鱼. 否则，鱼肉会变得松软和无味.
在腌制鱼时，一定要把它放在冰箱里.这将有助于防止鱼肉变质.
你可以用各种各样的蔬菜制作ceviche. 一些受欢迎的选择包括洋葱、西红柿、鳄梨和香菜.
用酸橙汁腌制鱼. 酸橙汁可以帮助烹饪鱼肉，并能增加风味.
在ceviche中加入一些辣酱. 这将有助于增加风味和深度.
在ceviche中加入一些新鲜的香草. 这将有助于增加风味和新鲜感.
在食用前，一定要尝一下ceviche的味道，并根据需要进行调整.

结论:

Ceviche是一种美味清爽的菜肴，非常适合在炎热的天气食用. 它很容易制作，而且可以根据自己的喜好进行调整. 如果你想尝试一种新的海鲜菜肴，那么ceviche是一个不错的选择.

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