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.
What is Ceviche?
The acid from the limes and lemons changes 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.
Watch This Traditional Ceviche Recipe
The Origins of Ceviche
Ceviche most certainly originated in South America, but which country first used this method on raw fish is debatable. It may have been an Incan preparation used where the countries of Peru or Ecuador now exist. It's a staple in all Latin American countries, and each treats it with a slightly different preparation.
Ceviche Safety Tips
Ceviche isn't cooked in the true sense (cooking involves heat, and this isn't heated). After sitting in the acid from the citrus juice—a process called denaturation—the proteins in the fish change in the same as they would if cooked in heat. However, this preparation won't kill bacteria as heat will, so follow these ceviche food safety tips carefully.
- Always use the freshest fish possible.
- Make the ceviche the same day you purchase the fish.
- Until you make the ceviche, store your fish in the refrigerator on ice in a container with a tight lid. If the ice melts, change it out for fresh ice.
- Bottled lemon and lime juice are safe to use for ceviche. The acids in them will "cook" the fish. However, we don't recommend using bottled juice because this simple recipe's success comes from the freshness of the ingredients. Bottled citrus simply doesn't compare to freshly squeezed lemons and limes.
How To Store Ceviche
Refrigerate ceviche leftovers immediately in a container with a tightly fitting lid for 1 to 2 days, at most. Discard if it begins to smell "fishy" or develops any other odd odors.
More Light Seafood Recipes to Try!
Always use the freshest fish possible. Make the same day you purchase fresh fish.
2 pounds fresh, deboned red snapper (or other firm-fleshed fish) fillets, cut into 1/2-inch pieces
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 red onion, finely diced
1 cup chopped seeded fresh tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons kosher salt
Pinch ground oregano
Dash Tabasco or a light pinch of cayenne pepper
Tortillas or tortilla chips
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.
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.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
|Nutrition Facts (per serving)|
|Servings: 4 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 5g||17%|
|Total Sugars 2g|
|Vitamin C 17mg||86%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|