Best 4 Lime Ceviche Recipes

Are you looking for a refreshing and flavorful dish that is perfect for any occasion? Look no further than lime ceviche! Made with fresh, raw fish or seafood marinated in a flavorful blend of lime juice, cilantro, onion, and chili peppers, this zesty dish is a staple in many Latin American cuisines. It is not only delicious but also easy to make, making it a great option for both experienced and novice cooks. So, if you're looking for a dish that is both delicious and healthy, give lime ceviche a try.

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

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.

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce image

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)

Provided by Manami

Categories Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups Thai fish sauce (nam pla)
3 cups fresh lime juice or 3 cups bottled lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/2 cup chopped of fresh mint
1 tablespoon peeled and minced fresh ginger
8 large sea scallops, sliced into 1/4-inch disks
1 cup thai lime dipping sauce
1/4 lb mesclun or 1/4 lb mixed small greens
1 large shallot, thinly sliced
1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
2 limes, juice of
1 teaspoon pink peppercorns or 1 teaspoon cracked black pepper, to taste

Steps:

THAI-LIME DIPPING SAUCE:.
In a large non-reactive bowl, combine the ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
Marinate, refrigerated, for 10 minutes.
Arrange a layer of the mache on chilled plates.
Top each portion with 3 scallop slices, half the shallot, and all of the mango.
Top with the remaining scallop slices and shallot.
Pour over the lime juice.
Sprinkle with the peppercorns, crushing them with your fingers as you do so.
Serve immediately.
*Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.

LIME CEVICHE

Lime Ceviche image

If you haven't had ceviche, you are in for a real treat. You can make this with shrimp, fish, or scallops. Be aware that the seafood is not cooked in the traditional way, but is "cooked" in the lime juice mixture. There is a chemical process that occurs when the acid of the citrus comes in contact with the fish is similar what happens when the fish is cooked, and the flesh becomes opaque and firm. This ceviche is fresh and delicious!! Enjoy!

Provided by Kimke

Categories Mexican

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup freshly squeezed lime juice
1 jalapeno pepper, seeded and diced
1 teaspoon freshly grated ginger
1 tablespoon extra virgin olive oil
1 lb firm sea bass or 1 lb halibut, skins removed and cut into 1/2 inch dice
3 scallions, white and light-green parts only,thinly sliced on the bias
1 cucumber, cut into matchsticks
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 avocado, peeled,pitted,and cut into 1/2 inch dice (optional)
salt & freshly ground black pepper

Steps:

In a nonreactive bowl, combine juice, jalapeño, ginger, and oil.
Add shrimp/fish, and toss.
Cover with plastic.
Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
Add remaining ingredients.
Season with salt and pepper.
Toss, and serve.

LIME CEVICHE

Lime Ceviche image

Jalapeno, ginger, and lime enliven this "cooked" seafood dish; cool mint, cilantro, cucumber, and avocado round it out.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

1/4 cup freshly squeezed lime juice
1 jalapeno pepper, seeded and diced
1 teaspoon freshly grated ginger
1 tablespoon extra-virgin olive oil
1 pound firm sea bass, or halibut, skins removed and cut into 1/2-inch dice
3 scallions, white and light-green parts only, thinly sliced on the bias
1 cucumber, cut into matchsticks
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 avocado, peeled, pitted, and cut into 1/2-inch dice (optional)
Salt and freshly ground black pepper

Steps:

In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
Add remaining ingredients. Season with salt and pepper. Toss, and serve.

Nutrition Facts : Calories 154 g, Cholesterol 33 g, Fat 8 g, Protein 15 g

Tips:

Use the freshest fish possible. This will ensure that your ceviche is flavorful and delicious.
Choose the right type of fish. Some fish, such as tuna and salmon, are not suitable for ceviche. Instead, opt for firm-fleshed fish such as tilapia, sea bass, or halibut.
Cut the fish into small pieces. This will help the fish to cook evenly and absorb the marinade.
Marinate the fish for at least 30 minutes. This will allow the fish to soak up the flavors of the marinade.
Use a variety of citrus juices. Lime juice is the traditional choice for ceviche, but you can also use lemon juice, orange juice, or grapefruit juice.
Add other ingredients to your ceviche. Some popular additions include onions, cilantro, tomatoes, and avocado.
Serve ceviche immediately. Ceviche is best enjoyed fresh.

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 tastes. So next time you are looking for a new recipe to try, give ceviche a try. You won't be disappointed!