Best 3 Best Fish Ceviche Recipes

Ceviche is a traditional Latin American seafood dish, typically made from fresh, raw fish or seafood cured in citrus juices, most commonly lemon or lime, and spiced with ají, a chili pepper. The result is a zesty, tangy, and refreshing dish that is perfect for a light lunch or dinner. This article provides three different ceviche recipes, each with its own unique flavor profile. The first recipe is a classic Peruvian ceviche, made with fresh fish, red onions, cilantro, and aji amarillo. The second recipe is a Mexican ceviche, made with shrimp, avocado, cucumber, and aji limo. The third recipe is a Colombian ceviche, made with white fish, coconut milk, and aji dulce. All three recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores. So gather your ingredients and get ready to enjoy a delicious and healthy ceviche dish!

Let's cook with our recipes!

WHITE FISH CEVICHE

White Fish Ceviche image

This version is prepared without peppers so that the flavor of the sea dominates. This recipe comes from Bernie Matz of The Cafe at Books & Books, in South Florida. He prefers to use fresh grouper, but striped bass or other firm white fish will work fine. Try not to use a fish that has previously been frozen, they are not as firm. The ceviche will keep, under refrigeration, for 2 days, but eating withing 3 or 4 hours is optimal since he fish will continue to "cook" in the citrus juices.

Provided by threeovens

Categories Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs boneless white fish, skinless (grouper, striped bass, hake, or halibut)
fresh lime juice (3 limes)
fresh orange juice (1 orange)
2 tablespoons white vinegar
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1/4 small red onion, chopped
3 green onions, trimmed and chopped 1 celery rib, chopped
2 tablespoons fresh cilantro, chopped

Steps:

Using a sharp knife, cut the fish, on the bias, into 1/8 inch pieces.
Place the fish in a bowl with the juice of 2 limes and refrigerate 15 minutes to "cook.".
Use a clean bowl, and stir together the juice of 1 lime, orange juice, vinegar, salt, pepper, and olive oil; stir in the onion, green onion, celery, and cilantro.
Drain the fish and gently fold into the dressing.
Serve immediately, or refrigerate 3 to 4 hours, up to 2 days.

Nutrition Facts : Calories 335.5, Fat 11.3, SaturatedFat 2.4, Cholesterol 95.5, Sodium 859, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 53.9

BEST EVER CEVICHE!!!

Best Ever Ceviche!!! image

This recipe is so simple and oh so good....and all the meat is already cooked (for those of you who are kind of weary to the lime juice method)TRY IT...I hope you LOVE it!!! NO COOKING REQUIRED!!!! READY IN MINUTES!!!!

Provided by AZRoxy63

Categories Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb shrimp, cooked peeled, and chopped to bite size pieces
1 cup squeezed fresh lime juice
3 cups finely diced fresh tomatoes
1 diced green sweet pepper
1 1/2 cups chopped fresh cilantro
1 teaspoon salt
4 diced jalapeno peppers (take the seeds out if you like it mild, and leave them in for HOT)
1 tablespoon white vinegar
1 large onion, finely chopped
1 chopped green onion
1/2 lb imitation crabmeat, chopped

Steps:

combine all ingredients in a large bowl and mix together well.
Best to let it sit in the fridge for a few hours to allow the flavors to fully blend together but can be served as soon as it's made if desired.
serve cold either on tostada shells, as a dip with chips, or in a dish to eat alone.
May be garnished with lettuce, avacado, and black olive if desired.

Nutrition Facts : Calories 119.5, Fat 1.2, SaturatedFat 0.3, Cholesterol 116.1, Sodium 663, Carbohydrate 11.4, Fiber 1.8, Sugar 3.8, Protein 16.5

CEVICHE

Ceviche image

This Latin American dish of fish cured in lime juice by James Martin is fresh, vibrant and healthy

Provided by James Martin

Categories Dinner

Time 1h50m

Yield Serves 6 as a starter

Number Of Ingredients 10

Ingredients

500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
juice 8 limes (250ml/9fl oz), plus extra wedges to serve
1 red onion , sliced into rings
handful pitted green olives , finely chopped
2-3 green chillies , finely chopped
2-3 tomatoes , seeded and chopped into 2cm pieces
bunch coriander , roughly chopped
2 tbsp extra-virgin olive oil
good pinch caster sugar
tortilla chips , to serve

Steps:

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

Nutrition Facts : Calories 154 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium

Tips:

Use the freshest fish possible. This will ensure that your ceviche is as flavorful and delicious as possible.
Cut the fish into small pieces. This will help the ceviche to marinate more evenly and will make it easier to eat.
Use a variety of citrus juices. This will give your ceviche a more complex flavor. Lime juice is a classic choice, but you can also use lemon juice, orange juice, or grapefruit juice.
Add some chopped onion, cilantro, and jalapeño peppers. These ingredients will add flavor and spice to your ceviche.
Season the ceviche to taste. You can add salt, pepper, and other spices to taste.
Marinate the ceviche for at least 30 minutes. This will allow the flavors to meld together.
Serve the ceviche chilled. This will help to keep the fish firm and prevent it from becoming overcooked.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is also a healthy dish, as it is low in calories and fat. If you have never tried ceviche before, I encourage you to give it a try. You may be surprised at how much you enjoy it!