Best 3 Best Fish Ceviche Recipes

In the vibrant culinary tapestry of seafood dishes, ceviche stands out as a refreshing, tangy, and utterly delectable creation. This Peruvian delicacy, born from the harmonious fusion of fresh fish, zesty citrus, and an array of aromatic herbs and spices, offers a symphony of flavors that tantalize the palate and transport the senses to sun-kissed beaches and crashing waves. Whether you're a seasoned ceviche aficionado or a curious foodie seeking a new culinary adventure, this guide will unveil the secrets to crafting the perfect fish ceviche, ensuring an unforgettable gastronomic experience. So, prepare to embark on a culinary journey as we dive into the world of ceviche, exploring the nuances of this iconic dish and revealing the essential elements that make it truly extraordinary.

Here are our top 3 tried and tested recipes!

PERUVIAN FISH CEVICHE

Peruvian Fish Ceviche image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

Have grill pre-greased and preheated to medium-high.
Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

CEVICHE

Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

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

Tips for Making the Best Fish Ceviche:

Use fresh, high-quality fish: The type of fish you use will greatly affect the taste of your ceviche. Choose a firm, white fish that is fresh and has a mild flavor, such as tilapia, sea bass, or flounder.
Cut the fish into small pieces: The smaller the pieces of fish, the more surface area they will have, which will allow them to absorb more of the marinade. Cut the fish into pieces that are about 1/2-inch thick and 1-inch long.
Use a citrus-based marinade: The marinade is what gives ceviche its characteristic flavor. Use a combination of citrus juices, such as lime juice, lemon juice, and orange juice. You can also add other ingredients to the marinade, such as herbs, spices, and vegetables.
Marinate the fish for at least 30 minutes: The longer the fish marinates, the more flavor it will absorb. However, do not marinate the fish for more than 24 hours, as the fish will start to become too soft.
Serve the ceviche chilled: Ceviche is best served chilled. You can either refrigerate the ceviche for at least 30 minutes before serving, or you can serve it immediately over ice.

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 customized to your own taste. With these tips, you can make the best fish ceviche that will impress your friends and family.