By Rebecca Gardon
Ceviche (pronounced “seh-VEE-chay”) is a popular Latin American dish comprised of raw fish cured in citrus juices, such as lemon or lime, and served chilled or at room temp. Other ingredients usually include some combo of onions, chiles, cilantro, tomatoes and avocado.
A white fish with semi-firm texture is typically the star of ceviche, although shrimp, scallops and squid work also. The acid of the citrus juice essentially “cooks” the fish without using heat, causing it to become opaque and firm in texture. Because ceviche is still technically a raw dish, using the freshest seafood from a source you trust is essential. Our fishmonger Tommy Gomes suggests rock cod, sea bass, snapper, halibut and swordfish.
Variations on ceviche are endless. In Peru, where the dish is said to have originated, recipes often include corn and sweet potato. In Mexico, olives provide a traditional flavor. In the Bahamas and South Florida, you’ll frequently find bell peppers in the mix. In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk. This goes for French Polynesia, too, where ceviche is known as poisson cru. Accompaniments range from tortilla chips and crackers to lettuce and plantains. You can also serve ceviche on tostada shells or avocado halves, or drop into shot glasses for a fun party presentation. Discover your favorite by trying one or all of these mouthwatering recipes!
Classic Ceviche. This recipe comes from Food & Wine Magazine so you know it must be good.
Mexican Fish Ceviche. A basic recipe and great place to start if you’ve never made ceviche before.
Rick Bayless’ Coconut Lime Ceviche. The small amount of coconut milk in this recipe is a high-impact addition.
Peruvian Ceviche. Larger chunks of fish larger slices of onion set Peruvian style ceviche apart from Mexican style.
Ceviche with Tropical Fruit and Habanero. Martha Stewart makes it sweet and spicy!
Ceviche Classico with Leche de Tigre. “The Godfather of the ceviche family” according to Japanese/Peruvian chef, Diego Oka.
Bay Scallop Ceviche. A simple and fresh bay scallop ceviche packed full of citrus and kissed with a touch of jalapeño.
Ceviche…My Way. From Cathy Pollack, owner of Oregon’s Noble Pig Winery, this ceviche is one of the prettiest we’ve ever seen.
Shrimp Ceviche. This version of ceviche is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice.
Ceviche de Pulpo – Octopus Ceviche. For those with advanced kitchen skills, this recipe starts with whole fresh octopus.
BONUS: Tahitian Poisson Cru. For the ultimate taste of paradise, make this dish!