Ceviche is a classic Peruvian dish. Raw fish combined with lots of lime creates a fresh and savory combo. In Peru, chefs and home cooks add all kinds of ingredients to their ceviches like sweet potatoes and corn. This Simple Lime Ceviche recipe sticks to the basics with tomato, red onion, avocado, and cilantro.
Ceviche isn’t cooked. It’s combined. The acid in the lime acts as a cooking agent to tenderize the fish. After combining all the ingredients, the fish needs to sit for at least 15 minutes for the lime to work its magic. The longer it sits in lime juice, the softer the fish will become. For a firmer ceviche, serve it right at the 15-minute mark.
Ceviche adds a refreshing surprise to your dinner party spread. Serve it with crispy tostones (fried green plantains) for a crunch. It’s also a popular appetizer when served with tortilla chips. It scoops up just like a chunky salsa.
The Fish
The traditional fish to make ceviche with is Corvina, a fish from Latin America. It’s a white fish with a mild flavor. But, Corvina can sometimes be hard to find if you don’t live in an area with a large Latino population because the fish hasn’t made its way to the mainstream. If you can’t find corvina, you can use a similar white fish like Mahi-mahi or Snapper. Ceviche can also be made with shrimp. But, I prefer the texture of white fish in this dish.
As a friendly reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. There is always a risk in eating raw or undercooked proteins, but if you typically feel comfortable eating sushi, you shouldn’t worry about eating ceviche at home. The acid in the lime kills some of the bacteria, making it safe to enjoy.
Simple Lime Ceviche
Ingredients
- 1 lb Corvina (or other firm white fish)
- 1/2 red onion diced
- 1 avocado diced
- 2 tomatoes diced
- 1/4 cup cilantro chopped
- 4-5 limes juiced (about 1/2 to 3/4 cup)
- 1 tsp salt
Instructions
- Cut 1 lb Corvina (or other firm white fish) into small cubes, about 1/2 an inch thick. Add to a large mixing bowl.
- Dice 1/2 red onion, 1 avocado, 2 tomatoes, and 1/4 cup cilantro. Add to bowl with 1 tsp salt and combine.
- Juice 4-5 limes directly into the bowl with all the ingredients. 4-5 limes should yield about 1/2 to 3/4 of a cup of lime juice.
- Mix together and make sure the lime juice completely covers the fish. Allow the ceviche to sit in the lime juice for at least 15 minutes before serving.
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