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why do the pictures have peppers and red onions and the recipe does not include this
Hi Graham, those tomatoes do look like red peppers, don’t they? They are tomatoes. As for red onions, the recipe clearly calls for red onions.
Has become a staple but now add coconut milk and fish sauce
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.
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.
Yeh I wouldnt use tilapia in ceviche ever! gross. its a dirty freshwater river fish farmed in filth in SE asia.
I live in Kansas, no fresh seafood here.
How well would fresh – catfish, perch, bluegill, bass do in ceviche?
Hi Frank, from what I understand, one should never eat freshwater fish raw because of parasites.
You can get away with using frozen tilapia. Just thaw it out first. It’s not ideal but, I’ve done it before in a pinch. May be a little bit on the mushier side, albeit.
Tilapia is such a bland murky tasting fish though. No good ceviche recipe deserves to be cursed with tilapia.
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!
I use walleye filets caught here in WI for most of my recipes that require fish. It won’t hold up as well as a firm ocean fish will, so I add it at the very tail end of preparation in this or even in things like the “Canadian Gumbo” recipe that I get asked for often. Ceviche is one of my favorite things on earth. I’ve added fresh chopped calamari rings with the fish. I’ve prepared it probably a dozen different ways, with some fine tuning, and found that adding minimal amounts of orange juice, lemon juice, and even grapefruit juice to the lime juice helps tune the flavors up. I use more cilantro than most recipes call for, also adding some at the end before serving in addition to prep. I use poblano peppers from the Mexican grocery store in town, in lieu of jalapenos. They key thing for me and my experience is to have your ingredients in the smallest dices (not minced) as you can. Pieces of anything too big in ceviche I think become a drawback to it overall. Trying both fish and shrimp versions, I’ve also tried using crab and also imitation crab (I know…) Interestingly enough, the surimi holds up much better than real crab for this purpose…..thank all of the modified food starches for that. I also add my avocado at the end…it stays more firm and doesn’t turn into guac mush that way. My wife will take what’s left and mix with fresh guac on occasion also. It doesn’t take long for too many ingredients to join the party, so I stick to as few as possible and will make two or three types rather than tossing 20 components together. Bottled lime juice? Only if you’re an astronaut.
“Always use the freshest fish possible.”
So true! I’ve made this recipe a couple times lately with fresh-off-the-boat lingcod, and it’s spectacular! The fish is the star of the show, so if you go with some farm-raised tilapia that’s several days old, you’ll be disappointed for sure. If it’s old enough to smell like fish, don’t waste your time.
I found your blog while looking for a meatloaf recipe, to offer my family during a party next week, I liked your recipe so much that I began to read other recipes, that is how I found your ceviche recipe.
Ceviche, is not a recipe, is a concept that is present all around the shores of the pacific ocean, the basic idea consists in “cooking” fresh fish using some form of natural acid (basically lemon/lime/orange or other fruits juice), it has been part of the peruvian menu even before Peru existed. Depending on where you eat your ceviche you will find more or less ingredients and depending on how fresh your fish is and how firm its meat it will take you 30 seconds or 3 hours to prepare it.
I, as a peruvian, am used to my country’s style, only 5 ingredients: fish, salt, lime juice, purple onion and chili. After that you can add slices of sweet potato, corn, lettuce and a few others as garnish.
Some tips: ALWAYS use the freshest fish you can afford, avoid greasy fishes, and preferably from cold waters as they tend to have firmer meat. Pay close attention to fish meat temperature, always keep it on ice, (but never frozen!) until used. When squeezing your limes use only the first drops as after that the drops will include the sour flavor from the skin. Cut the onion on very thin vertical slices.
We in Peru use not more than 1-2 minutes to “cook” the fish
If you like avocado, rice, tortillas or anything else, just go ahead, when it comes to food preferences no one owns the truth.
Please tell me what type of chili is used in the Peruvian version of ceviche?
rocotto chilies are used in Peru. They are typically red with black seeds. They sometimes use seaweed as a garnish. They always use sweet potato, potato, and Boston(butter)lettuce as part of the garnish as well as the Peruvian sweet corn that has incredibly large kernels. I have been to Peru several times with my wife(she is from Peru) and my family. This is my favorite dish of all times.
As Nkyene says, rocoto chili is used in ceviche but only a slice of it and as a garnish. There are dozens of chili varieties in Peru but I would say the preferred one, when it comes to ceviche, is the “Aji Limo” (Capsicum Chinense Jacquin) this variety is a small one, very hot yet flavorfull (at least to peruvian palates) and with a lime-like smell. To prepare ceviche you must use a very cold stainless steel bowl to help keep the fish fresh and first of all you cut an aji limo by half and rub it against the bottom of the bowl, this will add flavor to your recipe. When touching chili please do not forget to rinse your hands on running water to clean your skin from its very hot juices/oils. Do nor touch your eyes, Please!
Alejandro, as I understand it from a friend with Peruvian chef husband living in Europe, he refuses to make ceviche here as the lime in Peru is much more acidic – that’s why you only need minutes compared to other places, where you would need hours. So there are also differences in ingredients
I would never dare to discuss with a professional chef living in Europe but, at the same time, in the last few years, several peruvian restaurants have opened in Europe, some of them awarded even with a Michelin star. All these restaurants have ceviche on their menus. Perhaps they know something your friend´s husband is missing.
Hi to everybody from Dalkey, Ireland. Ceviche is one of my favourites. From my Chilean wife I learned to blanch the onion (red or white) first. After chopping it, place it in a sieve and pour a jug of boiling water over it followed, immediately, by a jug of cold water. This removes the unpleasant (for me, at least) taste of raw onion. Once blanched, add to the dish. In ireland I use lemon sole cut into pieces and wild scallops for ceviche. But, now, having read the blog and comments, i will experiment with different fish.
Hi Eric, thanks for the tip!
I use powdered 100% lime uice, it’s handy when needed. If you do a search for it make sure it is the 100% pure, no other indredients added, lime juice which I buy by the pound. Delicious.
I just used the recipe but used lionfish. Tastes great and they are taking over the reefs here in Florida.
Not that Google Translate didn’t get a majority of it, but here is a little clearer translation:
“Here in Peru we opt for the traditional method. I admit that with avocado, like those in Mexico say, it would have a different flavor to me. Here [in Peru] they use sweet potato, corn, lettuce..and a little chile with lime. Excellent! It is the easiest and most traditional way to make friends. Try it. Sometimes more ingredients do not always mean more delicious. :)”
And for the record, I prefer it with crab meat and served with tostadas!
Aquí en Perú optamos por el método tradicional, admito que con palta o aguacate como le dicen en México, para mi tendría un sabor diferente, Aquí se usa el camote, el choclo, lechuga… y un poco de ají limo. Excelente!, Es la forma más facil y tradicional de hacerlo amigos. Inténtenlo. A veces muchos ingredientes, no siempre significa más delicioso. :)
Thank you for your comment Marcia. For those who don’t read Spanish, here is the Google translation: “Here in Peru we opted for the traditional method, I admit that with avocado, for me would have a different flavor.Here you use the sweet potato, corn, lettuce … and a little chili. Excellent!, Is the easiest way to do it and traditional friends. Try it. Sometimes many ingredients, does not always mean
delicious. :) ” ~Elise
i just returned from Cabo San Lucas, Mexico where I attended a cooking class on cerviche.all the ingredients were finely chopped with the fish marinating in lime juice for 30 minutes while we cut up white onion, plum tomatoes , cucumber (seeded) jalapeno pepper (seeded) cilantro (fresh) and garlic cloves. They used a whitefish. Not one I was familar with. After the fish was done, they then added all the chopped ingredients and added avacado on top. it was delicious. and my first time having this appetizer.
I made this today using red snapper; it turned out very delicious and fresh! Elise, I have already made several dishes from your blog: Peanut butter cookies, Oatmeal raisin cookies, Lemonade, Limeade, Strawberry and watermelon agua fresca, Egg nests, Mango lassi, and this Ceviche. Everything has turned out great; your proportions are very precise. On my “to-do” mental list are now sweet potato fries and pumpkin pie :) Thanks for great recipes!
I used fresh Pacific rock cod in mine and for some reason the fish just did not cook, even in 4 hours. I had to cut into way smaller than 1/2 in pieces. I ate a few pieces raw in the middle before giving up and chopping the fish up and putting back in the fridge, hopefully the fish was fresh enough I won’t die…
I made this using the original recipe… but after letting everything set as described I took out the seafood and blanched it in olive oil because my wife refuses to eat raw stuff. It actually came out great! I used fresh shrimp, (devained and cleaned) scallops and tilapia. After mixing the cooked seafood back into the pot of seasonings, peppers and lime juice I let it sit for another two hours to get cold again and served with wedges of avocado. It was wonderful… Oh, I also added chopped poblano peppers to give it a nice smooth flavor and served with hot sauce for those who wanted it hotter. This might be a good option for anyone worried about raw seafood. (of course any bacteria is still in the lime juice mixture…but I didn’t explain that to my wife and we both survived!)
Delicious! I used some frozen mixed seafood (thawed first and chopped) and some frozen squid (thawed and chopped first) and added some extra serrano chillis, some garlic, cilantro and sliced green olives! DELICIOUS!!!!!