Best 5 Asian Ceviche Recipes

Tantalize your taste buds with a culinary journey to the vibrant streets of Asia, where flavors dance and spices ignite the senses. Discover the exquisite Asian ceviche, a tantalizing fusion of Peruvian and Asian culinary traditions. Prepared with the freshest catch of the day, this dish bursts with a symphony of flavors, combining the zing of citrus, the warmth of aromatics, and the subtle heat of chili peppers. Immerse yourself in the vibrant world of Asian ceviche, where each bite is an explosion of taste and texture. From the classic Peruvian ceviche to innovative interpretations infused with Asian influences, this article presents a collection of mouthwatering recipes that will transport you to the bustling markets and lively kitchens of Asia.

**Recipes included:**

1. **Classic Peruvian Ceviche:** Experience the authentic flavors of Peru with this traditional ceviche recipe. Fresh fish marinated in a tangy citrus sauce, complemented by the crunch of red onions and the freshness of cilantro.

2. **Thai Coconut Ceviche:** Embark on a culinary adventure to Thailand with this exotic ceviche. Coconut milk adds a rich and creamy texture, while lemongrass, ginger, and kaffir lime leaves infuse the dish with aromatic complexity.

3. **Japanese Miso Ceviche:** Discover the delicate flavors of Japan in this unique ceviche. White miso paste lends a subtle sweetness and umami, while seaweed and sesame seeds add a touch of briny and nutty flavor.

4. **Korean Gochujang Ceviche:** Ignite your taste buds with the bold and spicy flavors of Korea. Gochujang paste, a fermented chili paste, adds a vibrant red hue and a fiery kick to this ceviche.

5. **Vietnamese Nuoc Cham Ceviche:** Transport yourself to the streets of Vietnam with this refreshing ceviche. Nuoc cham, a Vietnamese dipping sauce, combines the tang of lime, the sweetness of sugar, and the savory depth of fish sauce, creating a harmonious balance of flavors.

6. **Indonesian Sambal Ceviche:** Experience the vibrant cuisine of Indonesia with this flavorful ceviche. Sambal, a spicy chili sauce, brings a fiery heat to the dish, while coconut milk and aromatic spices create a rich and complex flavor profile.

7. **Chinese Szechuan Ceviche:** Explore the bold and aromatic flavors of Sichuan cuisine in this unique ceviche. Szechuan peppercorns, known for their tingling sensation, add a unique numbing quality, while a blend of chili peppers, ginger, and garlic create a symphony of heat and spice.

Embark on a culinary adventure with these Asian-inspired ceviche recipes, each offering a distinct and tantalizing taste experience. From the classic Peruvian ceviche to the innovative fusion creations, these dishes will ignite your senses and transport you to the vibrant streets of Asia.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CEVICHE RECIPE!

The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories appetizer

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

Steps:

Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
Add the fish, garlic and fresh chilies, and gently mix.
Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

ASIAN TUNA CEVICHE RECIPE - (4.4/5)

Asian Tuna Ceviche Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 17

Ingredients

1 pound fresh tuna, cubed into 1/2 pieces
Juice of 2 limes, about 1 1/2 tablespoons
Juice of 1 white grapefruit, be sure to strain out the seeds
1 teaspoon toasted sesame oil (this will be a brownish color not clear, check in the Asian food section of your marked)
2 tablespoons coconut milk
1 tablespoon soy sauce
6 Thai purple basic leaves, chiffonade (i.e. cut into thin strips), you can use regular basil if you can't find the purple Thai variety
6 cilantro leaves, chopped
1/2 cup chopped scallions
1 teaspoon finely chopped chili pepper such as rocoto or aji Amarillo (these are both Peruvian chilis, you can use fresh or jarred but the fresh will be somewhat hotter so you might need a little more if you're using jarred)
1 teaspoon toasted sesame oil
Juice of 1 lime or about 3/4 tablespoons lime juice
1/2 cup finely diced water chestnuts
1/4 cup finely diced mango
1 tablespoon vegetable oil
4 Asian pink shallots, peeled and thinly sliced (you can use regular shallots but they'll be a little bigger so use 3 instead of 4)
1 avocado, finely chopped

Steps:

Combine tuna, lime juice, grapefruit juice, sesame oil, coconut milk and soy sauce. Refrigerate 15 - 60 minute or until 'cooked' to taste, remember tuna can be eaten raw if it's good quality so how long you 'cook' it is up to you. Remove from refrigerator and drain off all the liquid. Combine tuna with basil, cilantro, scallions, chili, sesame oil, lime juice, water chestnuts and mango. While the tuna is 'cooking' heat oil in a saute pan, add the shallots and cook until crisp. Serve tuna on a plate or in a martini glass. Garnish with crispy shallots and diced avocado.

SPICY SCALLOP CEVICHE

Spicy Scallop Ceviche image

This Spicy Scallop Ceviche recipe is almost too simple to make. Easy and impressive, the scallops cook themselves in citrus juices!

Provided by Asian Caucasian

Categories Appetizer

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

¾ pounds fresh sea scallops
2 lemons freshly squeezed
Zest from one orange and freshly squeezed
1 lime freshly squeezed
1 ruby red grapefruit, freshly squeezed
1 large garlic clove, crushed
1 jalapeño, seeded and thinly sliced
4 radishes, thinly sliced
2 tablespoons red onion, diced or thinly sliced
2 tablespoons red bell pepper, seeded and small diced
1 tablespoon fresh cilantro, chopped (more for garnish)
Pinch of salt & pepper, to taste

Steps:

Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside.
In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices.
Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.

Nutrition Facts : Calories 123 calories, Sugar 1.7 g, Sodium 410.6 mg, Fat 0.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 19.3 g, Fiber 3.5 g, Protein 11.7 g, Cholesterol 20.4 mg

ASIAN CEVICHE

Asian Ceviche image

Categories Fish

Number Of Ingredients 10

Ingredients

3 pieces Sashimi grade Tuna Steaks
1 bunch Cilantro
1 piece Ginger, fresh
3 piece Lime
1 tablespoon Sesame Oil
2 tablespoon Olive Oil
2 tablespoon Soy Sauce
2 piece Red Peppers, Hot
1 piece Lettuce
1 package Tortilla Chips

Steps:

Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance. Pour the dressing over your tuna and gently mix together - as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.

TUNA CEVICHE, ASIAN-STYLE

Tuna Ceviche, Asian-Style image

This is SO good! It is a traditional ceviche with the citrus juice that "cooks" the fish, however it has soy sauce and ginger which is so wonderful paired with tuna. Simple, healthy and tasty too! It is adapted to my liking from a recipe I found on allrecipes.com. P.S. Feel free to add some minced jalapeno pepper if you like it hot.

Provided by januarybride

Categories Asian

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces high grade fresh 1/2 inch thick tuna steaks
3/4 bunch green onion, thinly sliced
1/4 small onion, finely diced
2 teaspoons grated fresh ginger
1/4 cup lemon juice
1/4 teaspoon soy sauce
1/2 avocado, diced
1/2 mango, diced

Steps:

Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl.
Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours.
Taste before serving and add more lemon juice or soy sauce as needed.
Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.

Nutrition Facts : Calories 193.4, Fat 8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 60.4, Carbohydrate 10.2, Fiber 2.9, Sugar 5.1, Protein 21

Tips:

Use the freshest fish possible. The quality of your fish will make a big difference in the final dish, so make sure to use the freshest fish you can find.
Cut the fish into small pieces. This will help the fish to cook evenly and absorb the marinade more easily.
Use a variety of citrus juices. This will give the ceviche a more complex flavor. Lemon, lime, and grapefruit are all good choices.
Add some herbs and spices. This will help to brighten up the flavor of the ceviche. Cilantro, cumin, and chili peppers are all good options.
Let the ceviche marinate for at least 30 minutes. This will allow the fish to absorb the flavors of the marinade.
Serve the ceviche chilled. This will help to keep the fish fresh and prevent it from cooking further.

Conclusion:

Asian ceviche is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a light and healthy meal, give Asian ceviche a try.