{"id":830,"date":"2024-03-15T08:00:00","date_gmt":"2024-03-15T12:00:00","guid":{"rendered":"https:\/\/thatplannerfriend.com\/staging\/3544\/?p=830"},"modified":"2024-03-13T21:48:44","modified_gmt":"2024-03-14T01:48:44","slug":"simple-lime-ceviche","status":"publish","type":"post","link":"https:\/\/thatplannerfriend.com\/staging\/3544\/simple-lime-ceviche\/","title":{"rendered":"Simple Lime Ceviche"},"content":{"rendered":"\n
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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<\/strong> recipe sticks to the basics with tomato, red onion, avocado, and cilantro.\u00a0<\/p>\n\n\n\n

Ceviche isn\u2019t cooked<\/em>. It\u2019s 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.\u00a0<\/p>\n\n\n\n

Ceviche adds a refreshing surprise to your dinner party spread. Serve it with crispy tostones (fried green plantains) for a crunch. It\u2019s also a popular appetizer when served with tortilla chips. It scoops up just like a chunky salsa.<\/p>\n\n\n\n

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The Fish<\/h3>\n\n\n\n

The traditional fish to make ceviche with is Corvina, a fish from Latin America. It\u2019s a white fish with a mild flavor. But, Corvina can sometimes be hard to find if you don\u2019t live in an area with a large Latino population because the fish hasn\u2019t 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.<\/p>\n\n\n\n

As a friendly reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. <\/em>There is always a risk in eating raw or undercooked proteins, but if you typically feel comfortable eating sushi, you shouldn\u2019t worry about eating ceviche at home. The acid in the lime kills some of the bacteria, making it safe to enjoy.\u00a0<\/p>\n\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Simple Lime Ceviche<\/h2>\n
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This simple, six-ingredient lime ceviche is a refreshing dish that can be served as an appetizer or a main course in a dinner party spread. <\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Appetizer, Main Course, Side Dish<\/span><\/div>
Cuisine: <\/span>Peruvian<\/span><\/div>
Keyword: <\/span>appetizer, ceviche, fish, fresh, lime, seafood, summer<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>