If you love ceviche but always wondered, How to Make Ceviche, then this post is for you. I’ve always enjoyed eating it, but the whole idea of making it myself was more than daunting. I mean, come on, we’re talking raw fish.
Table of contents
How to Make Ceviche
First thing first: start off with the highest grade of fresh fish you can get your hands on. This is a challenge for those of us here in the rural Midwest, but it’s not impossible. It’s worth the quest.
This recipe makes a generous amount for 6 people and takes about 20 minutes to assemble and at least 30 minutes to marinate.
Ingredients for Fish and Shrimp Ceviche
- 4 ounces sushi grade white fish tilapia, raw and cubed
- 4 ounces sushi grade darker fish tuna, raw and cubed
- 4 ounces sushi grade salmon raw and cubed
- 4 ounces raw shrimp peeled and deveined
- 1 cup fresh lime juice, freshly squeezed
- 1 avocado diced
- 1/2 cup grapefruit peel, pith, and membranes removed
- 1 small red onion minced
- 1/2 cup cilantro chopped
- 1 jalapeno deveined, seeded, and minced
- salt and pepper
Instructions
- Combine all the fresh shrimp and fish with the lime juice in a large bowl.
- Cover and refrigerate for at least 30 minutes, until the tilapia is white and all the fish and shrimp are opaque.
- Gently fold in the diced avocado, grapefruit sections, cucumber, onion, and jalapeno.
- Add salt to taste. Start with 1/2 of a teaspoon and add more if necessary.
- Top with chopped green onions and cilantro.
- Mix again gently and serve with tortillas & chips or as a salad in a chilled glass over baby greens.
Notes
Lemon variation: This recipe also works well with 1 cup of freshly squeezed lemon juice instead of lime juice. A mixture of the two citrus juices is great too.
If grapefruit is unavailable or if you prefer oranges, use orange sections in place of the grapefruit. You can also add a splash of orange juice to the lime and lemon juice as well.
The best way to eat ceviche is with tortilla chips. However, I’ve also served it with thinly sliced baguette rounds that I’ve toasted and rubbed with a little olive oil and garlic. That was a big hit too!
Tip: fish should NEVER smell fishy.
If the citric acid in the lemon and lime juice isn’t cooking the fish, how do you know it’s done? America’s Test Kitchen suggested that it’s done when the fish is opaque. Cook’s Illustrated recommends 2-3 hours. Other chefs say if you let it go much more than 30 minutes, it can become pickled and tough due to the reduction of moisture.
Making ceviche yourself is a wonderful way to bring the islands into your home.
What kinds of fish are best for ceviche?
The best fish to use for ceviche is a firm flesh fish. These would include: salmon, tuna (not from a can), bass, grouper, mahi mahi, tilapia, flounder, fluke, and snapper are all great choices.
Other seafood aside from fish to consider are shrimp, mussels, and clams. Personally, I’m not a big fan of mollusks in my ceviche. However, shrimp is an excellent choice.
If you are at all nervous about eating raw fish, omit all the fish from the above recipe, double or triple up on the amount of shrimp, cook the shrimp, and you have a great shrimp ceviche recipe.
How long should ceviche be marinated?
Marinate the raw seafood for at least 30 minutes. For best results, marinate the fish for 2 to 3 hours.
When the fish is no longer translucent and has turned opaque, it’s done.
Is ceviche “cooked” in lemon juice or is it raw?
Technically marinating anything in acid is not cooking. Cooking implies changing the molecular structure of food through a heat process. What is actually happening between the citrus acid and the fish protein is that the acid is denaturing the protein.
Is ceviche dangerous?
We all want to know that whatever we’re eating is safe. If you’ve ever been sick, and I mean truly sick, from a bad oyster, this is especially true for you… and me for that matter. Been there and done that in Macau.
The acid in lemon and lime juice does not powerful enough to kill harmful microorganisms. That is why it is always best to source the highest grade and freshest fish possible.
Frozen fish can be a good choice because many times the fish is frozen on the boat immediately after being caught. These extremely low temperatures kill any parasites that might be in the fish. However, always err on the side of caution and don’t eat raw fish if your health is compromised, pregnant, or nursing.
Other Seafood Recipes From Lakeside Table
How to Make Ceviche
Ingredients
- 4 ounces sushi grade white fish tilapia, raw and cubed
- 4 ounces sushi grade darker fish tuna, raw and cubed
- 4 ounces sushi grade salmon raw and cubed
- 4 ounces raw shrimp peeled and deveined
- 1 cup fresh lime juice
- 1 avocado diced
- 1/2 cup grapefruit peel, pith, and membranes removed
- 1 small red onion minced
- 1/2 cup cilantro chopped
- 1 jalapeno deveined, seeded and minced
- salt and pepper
Instructions
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Combine all the fish and shrimp with the lime juice in a small bowl.
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Cover and refrigerate for at least 30 minutes, until the tilapia is white and all the fish and shrimp are opaque.
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Gently fold in the remaining ingredients.
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Add salt to taste. I like about a teaspoon.
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Mix again gently and serve with tortillas & chips or as a salad in a chilled glass over baby greens.
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Enjoy!
Recipe Video
Recipe Notes
Raw fish should smell clean and fresh. If your fish ever smell fishy, do not use it.
Check the video out on YouTube: https://youtu.be/GvmUHt2xHUc
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