Best 4 Ceviche De Pescado Fish Salad Cooked In Lime Juice Recipes

Embark on a culinary adventure to discover the tantalizing flavors of ceviche de pescado, a traditional Peruvian dish that has captivated taste buds worldwide. Ceviche, meaning "to marinate," is a refreshing and tangy salad where fresh fish is cured in a citrus-based marinade, typically made with lime or lemon juice. This unique cooking method results in a delicate and subtly cooked fish that pairs perfectly with an array of accompaniments, such as red onions, cilantro, and chili peppers. Ceviche is not only a delightful dish but also a versatile one, with variations found across Latin America. In this article, we present a collection of ceviche recipes that showcase the diverse culinary traditions of the region, from the classic Peruvian ceviche to innovative interpretations that blend flavors and textures. Each recipe offers a unique journey through Peru's culinary heritage, highlighting the vibrant flavors and fresh ingredients that make ceviche a beloved dish.

Let's cook with our recipes!

CEVICHE DE PESCADO (FISH CEVICHE RECIPE)

Ceviche de Pescado (Fish Ceviche Recipe) image

The perfect Classic Ceviche Recipe - Fresh and vibrant with punch of heat. Serve with tortilla chips or on a salad. Low carb, gluten free and paleo!

Provided by Sommer Collier

Categories Appetizer

Time 10m

Number Of Ingredients 9

Ingredients

1 pound grouper fillets (or swai, diced)
2 limes (juiced)
1 tomato (diced)
1 avocado (diced)
1 shallot (diced (or 1/4 cup red onion))
1 tablespoon chopped cilantro
Olive oil
1/4 teaspoon chili garlic paste
Salt and pepper

Steps:

Place the diced fish in a bowl and cover with 3/4 of the lime juice. Toss well. Cover and refrigerate for at least 1 hour. When ready to proceed, strain off the lime juice.
In a mixing bowl, mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.

Nutrition Facts : ServingSize 1 g, Calories 103 kcal, Carbohydrate 5 g, Protein 12 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 41 mg, Fiber 2 g, Sugar 1 g

CEVICHE DE PESCADO (FISH SALAD COOKED IN LIME JUICE)

Ceviche De Pescado (Fish Salad Cooked in Lime Juice) image

The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Luke's/Texas Children's Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink - the "Pisco Sour." This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then "President for Life" or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. "El Presidente" invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it.

Provided by Witch Doctor

Categories Yam/Sweet Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs fish fillets (such as flounder, sole, or red snapper)
salt, to taste
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small garlic clove, chopped very fine
1 -2 fresh chili pepper, seeded and chopped fine (preferably aji Amarillo)
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 -4 lettuce leaves
4 ears corn, cooked and cut into 2 inch pieces
1 lb sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
1 lb yucca root, peeled, cut into little-finger-sized slices, and boiled until soft

Steps:

Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
Just before serving, mix in the parsley, cilantro, and onion.
To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.

COD CEVICHE

Cod Ceviche image

Ceviche makes a light, satisfying meal. I like to serve it over a bed of spinach. You can begin the dish in the morning and the fish will be ready by dinnertime.

Provided by Martha Rose Shulman

Time 8h

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

1 1/2 pounds Alaskan cod fillets
1 1/2 cups freshly squeezed lime juice
Salt and freshly ground pepper
1 small white or red onion, sliced
1 garlic clove, minced
1 or 2 serrano or jalapeño chiles, minced
2 medium tomatoes (in season only), diced
1/4 cup extra virgin olive oil
1 ripe but firm avocado, diced
1/4 to 1/2 cup chopped cilantro (to taste)
1 6-ounce bag baby spinach

Steps:

Cut the fish into 1/2-inch cubes. Make sure to pull out any bones and discard. Place in a large bowl, add the lime juice and stir together. Make sure that the fish is covered with lime juice. Cover and refrigerate for 6 to 7 hours, stirring every once in awhile.
Add salt and pepper to taste, and toss together. Add the onion, garlic, chiles, tomatoes if using, and olive oil, and toss together. Cover and refrigerate for another hour. Stir in the avocado and cilantro and gently toss together.
Line plates or wide bowls, or a platter with the spinach leaves. Taste the ceviche and adjust seasoning. Using a slotted spoon so that your plate doesn't become flooded with lime juice, top the spinach with the ceviche and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 727 milligrams, Sugar 3 grams

CEVICHE DE PESCADO

Ceviche de Pescado image

Provided by Copeland Marks

Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

Steps:

1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.
4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.

Tips:

Use the freshest fish possible. This will ensure that your ceviche is of the highest quality and has the best flavor.
Cut the fish into small pieces. This will help the ceviche to cook evenly and quickly.
Use a variety of citrus juices. This will give your ceviche a more complex and flavorful taste. Lime juice is the traditional choice, but you can also use lemon juice, orange juice, or grapefruit juice.
Add some chopped vegetables to your ceviche. This will add some extra flavor and texture. Some good choices include onions, tomatoes, cucumbers, and cilantro.
Season your ceviche to taste. Salt, pepper, and garlic powder are all good choices. You can also add some chili peppers if you like your ceviche spicy.
Let your ceviche marinate for at least 30 minutes before serving. This will allow the flavors to meld and develop.
Serve your ceviche chilled. This is the traditional way to serve ceviche, and it's also the most refreshing.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for any occasion. It's easy to make, and it's a great way to enjoy fresh fish. If you're looking for a new and exciting way to prepare fish, give ceviche a try. You won't be disappointed!