Classic Ceviche
Classic Ceviche is the ultimate fresh and zesty seafood dish, perfect for warm days or whenever you’re craving something light and flavorful. Made with tender white fish marinated in citrus juice, this dish "cooks" without heat, giving the fish a firm yet delicate texture. Tossed with crisp red onion, spicy jalapeño, juicy tomatoes, and fragrant cilantro, every bite is bursting with bold, refreshing flavors. Whether you serve it with crunchy tortilla chips, on a tostada, or straight from the bowl, Classic Ceviche is a simple yet incredibly delicious dish that’s sure to impress!
Equipment
- Sharp Chef’s Knife: For cutting the fish into even, bite-sized pieces without crushing the texture. A sharp blade prevents the fish from becoming mushy.
- Cutting Board: Use a separate board for fish to maintain food safety. A non-porous plastic or glass board is best for seafood preparation.
- Citrus Juicer or Reamer: Extracts fresh lime and lemon juice efficiently, ensuring the best flavor without bottled substitutes.
- Mixing Bowl (Glass or Ceramic): A non-reactive bowl (glass or ceramic) prevents any metallic taste from interfering with the citrus marination. Avoid metal bowls as they can alter the flavor.
- Measuring Cups & Spoons: Helps maintain the right balance of citrus juice, seasoning, and additional ingredients.
- Spoon or Spatula: Gently mixes the ceviche to ensure even coating of citrus without breaking the delicate fish pieces.
- Plastic Wrap or Lid: Covers the bowl while the fish marinates in the fridge, keeping it fresh and ensuring food safety.
- Serving Dish: A shallow bowl or platter works best for presentation, making it easy to scoop and serve.
- Tongs or Slotted Spoon (Optional): Useful for draining excess citrus juice before serving, depending on your preferred ceviche texture.
Ingredients
- 1 Lb Fresh, firm white fish (such as sea bass, tilapia, or snapper), finely diced
- 10 Limes, freshly squeezed
- 1 Medium red onion, thinly sliced
- 2 Serrano chilies, finely chopped (adjust based on your heat preference)
- 1 Cup Fresh cilantro, chopped
- Salt, to taste
- Black pepper, freshly ground, to taste
- Optional: 1 ripe avocado, diced for garnish
- Optional: 1 sweet potato, boiled and sliced for serving
Instructions
- Prepare the Fish: In a glass or ceramic bowl, combine the diced fish with salt and black pepper. Cover with lime juice. The juice should completely submerge the fish—this is key to "cooking" it properly.
- Marinating Magic: Let the fish marinate in the refrigerator for about 15-30 minutes. You’re looking for the fish to become opaque and slightly firm to the touch.
- Add Crunch and Flavor: Drain some of the lime juice (keep a bit to maintain moisture), and add the sliced red onion and chopped serrano chilies to the fish. Toss gently to combine.
- Final Touches: Mix in the fresh cilantro, and adjust salt and pepper to taste. If using, add the diced avocado and gently fold it in to avoid mashing it.
Notes
✅ Make-Ahead Tips: While Classic Ceviche is best when freshly prepared, you can prep some ingredients in advance to save time.
- Chop the fish and store it separately: Keep it in an airtight container in the fridge for up to 24 hours before marinating.
- Prep the vegetables: Dice the onions, jalapeños, tomatoes, and cilantro ahead of time and store them separately in airtight containers.
- Juice the citrus: Fresh lime and lemon juice can be squeezed and refrigerated for up to 24 hours in a sealed jar.
- Assemble just before serving: Combine everything 30-45 minutes before eating to allow the fish to marinate properly without overcooking.
- Refrigerate immediately: Store leftover ceviche in an airtight container and keep it in the fridge for up to 24 hours.
- Drain excess citrus juice: To prevent the fish from becoming too firm or mushy, you can remove some of the marinade before storing.
- Avoid freezing: Freezing ceviche is not recommended as the texture of the fish will become unpleasantly soft when thawed.