Ceviche – What is it?

What exactly is ceviche?

Ceviche (also cebiche or seviche) is fish “cooked” in citrus (typically lemon or lime), then mixed with vegetables and aromatics and eaten like a salsa. I always thought it was a Mexican dish. We used to get it (along with clam cocktails) every time we visit Baja. But I have learned that ceviche was originally from Peru.

Most of the Latin American coast has some form of ceviche. The word itself comes from the Latin word for pickle and each version pickles the fish in the citrus then adds their own elements to create a delicious appetizer.

Classic Peruvian ceviche uses shark or sea bass, but any fish can be used. The cubed fish is marinated in lime juice for just a few minutes and then mixed purple onion, aji chili, coriander and ginger. Typically served with corn on the cob and plantain chips and enjoyed at the beginning of the meal.

Mexican ceviche can be made with fish, shrimp, or even octopus. It’s marinated for several hours and can include red onion, tomato, cucumber, cilantro and jalapeños and is typically served with tortilla chips or warm tortillas.

Here is my version of ceviche that we had for my grandson’s birthday. He loves ceviche and he gave his approval of this recipe.

Here’s How to Do it:

Start by marinating the fish. Mix the lemon and lime juices with the cubed fish in a glass dish or other non-reactive container. You can also pickle the onion with it if you prefer let bite from the onion itself.

Let it sit in the refrigerator for 2-3 hours. Too long can make it soft so keep an eye on it. It should bounce back when you press on it.

Discard the marinade and set the fish aside.

In a large bowl mix all the remaining ingredients,

then stir in the fish.

Garnish with some thinly sliced green olives and serve with small tostada shell or tortilla chips. It will keep in the refrigerator for only a day or two – so eat up!!

Easy AND delicious!

© Copyright 2022 The Lazy Gastronome

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Ceviche - Marinated Fish

An easy and delicious appetizer that compliments any Latin style meal.

Course: Appetizer, appetizers, Snack

Cuisine: Latin American, Mexican, Peruvian

Keyword: chili peppers, fish, marinated, onions, tortilla chips

Servings: 2 cups

Author: HelenFern

Ingredients

Marinated Fish

• 1 pound firm fish - I used cod
• 1 lemon juiced
• 1 lime juiced

Ceviche Vegetables

• 1 large tomato, chopped
• 1/2 cup white onion, chopped
• 1-2 tablespoons minced jalapeño
• 1/2 cup finely chopped cilantro (save a couple leaves to garnish)
• 1 teaspoon dried Mexican oregano (regular oregano will work)
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground black pepper
• 1 teaspoon olive oil
• salt to taste
• 1-2 teaspoons fresh lime juice
• 1/4 cup cubed avocado - OPTIONAL

To serve

• 2-3 thinly sliced green olives
• Tortilla chips or tostada shells

Instructions

1. Start by marinating the fish. Mix the lemon and lime juices with the cubed fish in a glass dish or other non-reactive container.

2. Let it sit in the refrigerator for 2-3 hours. Too long can make it soft so keep an eye on it. It should bounce back when you press on it.

3. Discard the marinade and set the fish aside.

4. In a large bowl mix all the remaining ingredients, then stir in the fish.

5. Garnish with some thinly sliced green olives and serve with small tostada shell or tortilla chips. It will keep in the refrigerator for only a day or two - so eat up!!

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

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