Best 5 Ceviche De Pescado Blanco Recipes

Ceviche de pescado blanco, or white fish ceviche, is a refreshing and flavorful dish that can be traced back to the ancient Incas of South America. This dish is typically made with firm white fish, such as tilapia, cod, or halibut, and is marinated in a citrus-based sauce that "cooks" the fish. The result is a light and tangy dish that is perfect for a summer meal. Guacamole, salsa, and chips commonly accompany ceviche de pescado blanco. If you're looking for a delicious and easy-to-make seafood dish, ceviche de pescado blanco is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

CEVICHE DE ATUN

Ceviche de Atun image

Provided by Food Network

Categories appetizer

Time 30m

Yield 3 servings

Number Of Ingredients 15

Ingredients

10 ounces sashimi grade yellow fin tuna
1 1/2 ounces (1 shot) or 3 tablespoons fresh lime juice
1 1/2 ounces (1 shot) or 3 tablespoons mescal
1/2 teaspoon ground chile de arbol powder
1 medium shallot, chopped fine
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled, and diced
Coconut Avocado Mousse, recipe follows
Crispy plantains, as needed
3 red radishes, trimmed and julienned
2 ounces chile oil
4 large avocados, halved, pitted, and peeled
1 (14-ounce) can coconut milk
2 tablespoons fresh cilantro leaves
1 1/2 teaspoons kosher salt

Steps:

Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.

CEVICHE DE PESCADO

Ceviche de Pescado image

Provided by Copeland Marks

Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Steps:

1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

PESCADO CEVICHE

Pescado Ceviche image

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade.

Provided by Sephardi Kitchen

Categories Tuna

Time 4h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh tuna (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ) or 1 lb other firm-fleshed white fish (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ)
3 lemons, juice of
3 limes, juice of
1 garlic clove, minced
1 small red onion, minced (about 1 cup)
1 jalapeno, chopped fine
2 tablespoons finely chopped cilantro
2 tablespoons parsley
2 small firm-fleshed tomatoes, chopped finely
salt
1 avocado, sliced (optional)

Steps:

Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense.
Serve chilled, garnished with avocado, if desired.

Nutrition Facts : Calories 395.8, Fat 11.5, SaturatedFat 2.9, Cholesterol 86.3, Sodium 98.9, Carbohydrate 19.2, Fiber 2.5, Sugar 6.8, Protein 54.9

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)

Ceviche De Pescado (Fish Salad Cooked in Lime Juice) image

The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Luke's/Texas Children's Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink - the "Pisco Sour." This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then "President for Life" or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. "El Presidente" invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it.

Provided by Witch Doctor

Categories Yam/Sweet Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs fish fillets (such as flounder, sole, or red snapper)
salt, to taste
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small garlic clove, chopped very fine
1 -2 fresh chili pepper, seeded and chopped fine (preferably aji Amarillo)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2 inch pieces
1 lb sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
1 lb yucca root, peeled, cut into little-finger-sized slices, and boiled until soft

Steps:

Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
Just before serving, mix in the parsley, cilantro, and onion.
To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.

Tips:

Use the freshest fish possible. This will ensure that your ceviche is as flavorful and delicious as possible. If you can, buy your fish from a local fishmonger or market.
Choose a firm, white-fleshed fish. This will help to prevent the fish from falling apart when it is marinated.
Cut the fish into small pieces. This will help the marinade to penetrate the fish more easily.
Use a variety of citrus juices in your marinade. This will give the ceviche a bright and tangy flavor. Some good options include lime juice, lemon juice, and orange juice.
Add some chopped vegetables to your marinade. This will add flavor and texture to the ceviche. Some good options include onions, tomatoes, cilantro, and jalapeños.
Season the marinade with salt and pepper to taste.
Marinate the fish for at least 30 minutes, or up to 2 hours. The longer you marinate the fish, the more flavorful it will be.
Serve the ceviche chilled. This will help to keep the fish firm and prevent it from overcooking.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. With so many different variations to choose from, there is sure to be a ceviche recipe that everyone will enjoy. .