The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white.
The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat.
I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.
Ceviche Recipe
PrintAlways use the freshest fish possible. Make the same day you purchase fresh fish.
Ingredients
- 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
Method
1 Assemble the ceviche: In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Cover casserole dish with plastic-wrap.
2 Stir after one hour, then marinate several more hours: Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several more hours, giving time for the flavors to blend.
During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque.
3 Serve: Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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I love this recipe! I have made it a dozen times and usually use halibut. I use small cherry tomatoes that I cut in fourths and also add a half of an English cucumber.
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I love this recipe. I have never used red snapper as it’s not commonly carried where I shop. I have used tilapia everytime and it turns out great. I make sure to let the ceviche sit in the fridge overnight to make sure the fish is ready to eat. I have lived in Ecuador where real ceviche is made. This recipe is spot on and tastes exactly like the kind I had in Ecuador.
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I live in Kansas, no fresh seafood here.
How well would fresh – catfish, perch, bluegill, bass do in ceviche?
Me encantan estas recetas, es la primera vez que hice el Ceviche y me encanto la receta es bien simple y quisiera saber que otro pezcado usaria…
I made this for the first time for my mother’s 75th birthday dinner last week. I made this exactly as directed by the recipe. It was incredible! I used fresh red snapper and let it “cook” for 3 hours. I can’t wait to make it again!
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