25 years ago I had a chance to try ceviche for the first time while traveling in Costa Rica. Hungry froma day of travel we drove into the little town, which was more like a village with chickens running on dirt streets and horses, the main transportation, tied up in front of houses. The night was dark and humid even though it was only 7 pm as there was limited electricity. Large crabs scurried across the road, monkeys, parrots and toucans played in the trees and you had to be mindful of large lizards and crocodiles. This was still relatively pristine wilderness.
We found a small restaurant with straw roof and open sides that was open. The French owner who did it all that night recommended ceviche – fish marinated in lime juice. The fresh flavor of lime, cilantro and spicy peppers coupled with the wonderful texture of the marinated fish accompanied with fresh bread and washed down with local beer was an amazing meal.
We had ceviche several more times during the trip at other establishments and it was always delicious. While it is a Peruvian dish, ceviche is popular in many south and central American countries. It can be made with various kinds of fish and seafood but a firm white fish is usually a good choice. Oily fish, tuna and salmon have not produced the best results for me. On the pacific side, corvina is often used with great results and on the east coast of the US, striped bass has similar texture and works great.
It took me some time of searching recipes and trying different combinations before I got good results but the truth is that it is a pretty easy dish to make.
The first challenge was finding a fish which was comparable to corvina – which the restaurants in Costa Rica all told me they used. Striped bass ended up being a great choice, especially since we often caught our own. Fluke or summer flounder is good too and you can make it with scallops or shrimp as well. One great detail with ceviche is that you cut the fish in small pieces when marinating it so you can use scraps and trim from filet which you will be cooking in other recipes. You do want to avoid the dark strips of meat on the filets as they are a bit strong and oily.
The fish and seafood in ceviche is “cooked” by marinating it in lime juice, other citrus are sometimes used as well. According to research 99.9% of bacteria is killed by the acidity in the lime juice within 5 minutes of marinating. The lime juice firms the fish up and makes it firmer the longer you marinate it.
It is best to marinate the fish in lime juice by itself possibly adding some zest. After the fish has properly marinated, mix the vegetables in and serve shortly thereafter to avoid soggy vegetables. Marinating the fish for 20-30 minutes will give you a rare to medium rare texture, the longer you let it sit in the lime juice, the more white and firm it will turn and you can let it marinate overnight.
Chopping up the onions, peppers and tomatoes and mixing them in shortly before serving will allow for a nicely crispy texture and while you can certainly eat it the next day, it will be softer and a bit more soggy. Fresh cilantro is a must to give the dish a delicate flavor. Hot peppers give a nice zing but be careful not to overpower all the other flavors, hot sauce is usually served on the side for anyone who wants more heat and wedges of lime for additional acidity.
Ceviche is a wonderful dish, the most important part is that all your ingredients are very fresh
Ceviche
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minutesThis delicious fish or seafood dish is cooked by marinating in citrus. The acid from the lime “cooks” the seafood.
Ingredients
1 lb 1 firm white fish, striped bass, corvina, halibut, fluke (scallops or shrimp can be used)
1/2 cup 1/2 lime juice
1/2 Tbs 1/2 lime zest
1/3 cup 1/3 cilantro
1/4 cup 1/4 red onion
1/4 cup 1/4 green pepper
1/4 cup 1/4 red pepper
2 tsp 2 jalapeno, poblano or other hot pepper
1/2 tsp 1/2 garlic
2 Tbs 2 Olive oil
1/3 cup 1/3 Tomatoes
1/2 tsp 1/2 salt
1/4 tsp 1/4 pepper
Directions
- Dice the fish small, 1/2 – 3/4 inch cubes. Wash the limes, grate the zest and squeeze the juice from the limes. Mix the lime juice and zest with the fish well and press the fish down into the juice so it is covered by a thin layer of juice. Press plastic wrap onto the fish and juice so no air is on top. Refrigerate the fish for at least 20 minutes for light marinate up to overnight for more firm seafood.
- Wash, trim and peel the vegetables as needed. Measure out your ingredients.
- Cut the peppers, onions and tomatoes fine, about 1/4 -1/2 inch dice. Mince the hot pepper and garlic very fine. Chop the cilantro medium.
- When the fish is ready, fully marinated mix it with the vegetables, salt, pepper and olive oil and allow the flavors to blend for 30 minutes. Taste the ceviche and adjust seasoning for salt, lime and heat.
You can mix in avocado and cucumbers as well but do so at the time of service so they do not become soggy. - Serve the ceviche in a bowl with additional lime wedges and hot sauce on the side. Shredded lettuce, bread and butter and beer go well with the dish.
Equipment
- cutting board, paring knife, chefs knife, microplane, juicer, measuring cups and spoons, bowls and stirring spoon
