The ceviche recipe is the best light and refreshing summer meal. The ceviche recipe is in the hearts of seafood lovers; they will enjoy it so much. It is often made out of raw fish and seafood that has been marinated, and ceviche is cooked in citrus liquids.
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What is Ceviche?
Ceviche is a delicious and refreshing cuisine that originated in Latin America, namely in Peru. Ceviche is often made with seafood and cooked in citrus liquids, including lime or lemon juice. It also includes veggies like onions, cucumbers, and tomatoes. The ceviche recipe is very easy to make in a short time with a handful of ingredients. You make the best ceviche at home with a delicious flavor.
You will need the following items for the ceviche recipe:
- Seafood: The basic item for the ceviche recipe is seafood, which includes sea bass, snapper, tilapia, or shrimp. Ceviche’s main protein source is fish or shrimp. Because ceviche “cooks” the fish with acid rather than heat, it’s critical to utilize extremely fresh, high-quality shrimp or seafood.
- Citrus juice: The acidic ingredient required to “cook” the uncooked seafood is provided by lime and lemon juice. The acid denatures the proteins in the fish, giving it a cooked feel while still tasting fresh.
- Jalapeno Peppers: Chopped jalapenos add a spicy kick to the ceviche recipe. Personal preference can be utilized to vary the quantity used. The heat intensity is reduced by eliminating the seeds that are inside.
- Onion: The red onion gives the ceviche a crisp and somewhat sweet flavor. Thinly dicing it helps it spread evenly throughout the meal. You can marinate the diced red onion in cold water for a few minutes if you want to soften its taste.
- Tomatoes: Diced tomatoes give sweetness and juiciness to the ceviche, as well as color and taste. I used cherry tomatoes in the ceviche recipe because I wanted to achieve extra flavor.
- Cucumber: It gives a crisp texture to the ceviche. Cucumber’s pleasant flavor adds a whole new freshness to the ceviche. Cucumber’s high water content balances the sharpness of the lime juice.
- Avocado: Diced avocado provides smoothness and depth to the ceviche. It’s a common garnish that balances out the food’s acidity.
- Fresh cilantro: Chopped cilantro adds to the overall scent and flavor of the meal.
- Salt and black pepper to taste.
Best Ceviche Recipe:
1. Prepare the seafood, cut into small bite-sized pieces, and then pour lime juice. Cover the fish with plastic wrap and let it marinate for at least 30 minutes.
2. After marinating, pour out most of the citrus juice. To the fish, add diced red onions, diced tomatoes, chopped jalapenos, diced cucumbers, avocado, and fresh cilantro. Combine thoroughly.
3. Seasoning: Season the ceviche with salt and black pepper to taste.
4. Chilling: Chill the ceviche at room temperature before serving for about 15 minutes to allow the different flavors to mingle.
5. Serving: The ceviche recipe is traditionally served fresh. Serve as an appetizer or as a lighter main dish. On the side, pair with tortilla chips or crackers.
FAQs about the Ceviche Recipe
1. What kind of fish works best in the ceviche recipe?
Firm white fish such as halibut or sea bass, shrimp, scallops, or a mixture are popular options. Use fresh, high-quality seafood or check that the fish has been certified as safe to eat uncooked.
2. How long do you marinate ceviche in citrus juice?
The fish will start to cook instantly, but because citrus is acidic, it will be prepared by the citrus juice from the lime rather than by heat. This procedure will take about 15–20 minutes. You may keep the lime juice in for a longer period of time to properly cook the fish. Overcooked is not a problem.
3. What is ceviche usually made of?
Ceviche is often produced using raw fish or shrimp that has been “cooked” by marinating it in citrus liquids, most commonly lime or lemon. Ceviche gives a crisp and crunchy bite with other vegetable ingredients like diced onions, chopped tomatoes, and diced avocados.
4. Can you eat three-day-old ceviche?
The safety of eating Ceviche is best consumed fresh, soon after preparation, to preserve its ideal texture and flavor. However, if you have leftovers and have properly preserved them, you may be able to consume them within a reasonable period of time. To ensure the optimum flavor, ceviche should be consumed within 24 hours. The acidic marinade may no longer effectively suppress bacterial development, resulting in foodborne diseases.
5. Is it safe to eat ceviche?
Ceviche is safe to consume if you use fresh, high-quality fish and follow proper sanitation measures. Individuals with impaired immune systems or pregnant women, on the other hand, should see a healthcare practitioner before ingesting raw fish or seafood.
6. Can I make ceviche ahead of time?
Although ceviche is best served fresh, you may prepare the ingredients ahead of time and combine them shortly before serving to preserve its outstanding texture.
7. Is it good to use bottled citrus juice?
For the finest flavor, use freshly squeezed lime or lemon juice. Bottled juice may include chemicals or be less fresh than fresh juice. I will recommend you fresh squeezed lemon or lime juice.
8. How do you know that ceviche is safe to eat?
Only utilize fresh, high-quality seafood. Look for a clean, bright look. Buy your fish from trustworthy and reliable providers. Refrigerate the fish until suitable to use while making ceviche. Follow the marinating times suggested. The fish should have a solid texture and be opaque after marinating. If the fish remains transparent or has an odd texture, it may not have been properly “cooked.”
Ceviche Recipe
Equipment
- cutting board and knife used for dicing the vegetables
- 1 large mixing bowl Is used whisk together the ingredients
Ingredients
- 225 grams shrimp or any seafood like white fish, tilapia, or snapper can be used.
- 1 cup lime juice freshly squeezed
- 1/2 cup cucumber diced
- 1 avocado diced
- 1 cup cherry tomatoes cut in half
- 1/2 cup red onion finely chopped
- 1 jalapeno finely chopped
- 1/4 cup cilantro finely chopped
- salt and black pepper to taste
- Hot sauce Tabasco or Cholula (optional)
Instructions
- Seafood preparation: Wash and cut the seafood into bite-sized pieces. If using shrimp, you may either leave them whole or chop them in half. Pour freshly squeezed lime juice, cover the fish with plastic wrap, and let it marinate for at least 30 minutes.
- While the fish or shrimp is marinating, dice and prepare all the vegetables.
- Remove any left over citrus juice from the marinated fish. Add the chopped veggies diced red onions, diced tomatoes, chopped jalapenos, diced cucumbers, avocado, and fresh cilantro and spices to the shrimp. Combine thoroughly.
- Seasoning: Season the ceviche with salt and black pepper to taste.
- Chilling: Chill the ceviche at room temperature before serving for about 15 minutes to allow the different flavors to mingle.
- Serving: The ceviche recipe is traditionally served fresh. Serve as an appetizer or as a lighter main dish. On the side, pair with tortilla chips or crackers.
