Best 5 Fresh And Simple Swai Ceviche Recipes

Embark on a culinary adventure to the vibrant coastal regions of Latin America with our tantalizing collection of ceviche recipes. Dive into the freshness of our classic Peruvian-style ceviche, where succulent pieces of swai marinate in a zesty blend of lime juice, red onion, cilantro, and a touch of heat from jalapeños. Experience a delightful variation with our mango ceviche, where sweet, juicy mango chunks add a tropical twist to the traditional recipe.

For those seeking a unique ceviche experience, our shrimp ceviche is a must-try. Plump shrimp are marinated in a tangy and flavorful combination of lime juice, tomatoes, cucumbers, and avocado, resulting in a refreshing and satisfying dish. And if you're a fan of salmon, our salmon ceviche is a delectable option, with tender salmon marinated in a zesty lime dressing enhanced by red onion, cilantro, and a sprinkle of chili powder.

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

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

FRESH AND SIMPLE SWAI CEVICHE

Fresh and Simple Swai Ceviche image

A wonderful Latin salsa the incorporates raw, or actually "citrus seared" fish. It is extremely healthy and delicious! AND easy to make!

Provided by spicyperspective

Categories South American

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 swai fish fillets, diced (about 1 lb.)
2 limes, juiced
1 tomatoes, diced
1 avocado, diced
1 shallot, diced (or 1/4 cup red onion)
1 tablespoon chopped cilantro
olive oil
1/4-1/2 teaspoon chili paste with garlic
salt, to taste
pepper, to taste

Steps:

Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
Mix the veggies with the remaining lime juice.
Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.

SWAI CEVICHE

Swai Ceviche image

Great cocktail appetizer, enjoy with saltine crackers.

Provided by Monika Rosales

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 7

Ingredients

1 lb swai fillet
6 limes, juiced
1/2 red onion, diced
1 bunch cilantro, fresh chopped
1/2 jalapeno,seeded and diced
1 tomato, seeded and diced
salt and pepper

Steps:

1. Dice the swai fillets in small pieces.
2. Place in a glass dish, add all ingredients and toss.
3. let cure overnight, the lime will "cook" the fish and it will be a delish appetizer..Enjoy with cocktails

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:

Select the freshest swai fillets. Look for fillets that are firm and have a slightly translucent appearance. Avoid fillets that are discolored or have a slimy texture.
Cut the swai fillets into small pieces. This will help the ceviche to cook evenly and absorb the flavors of the marinade.
Use a variety of citrus juices in the marinade. This will give the ceviche a bright and tangy flavor. Lime juice is a classic choice, but you can also use lemon juice, orange juice, or grapefruit juice.
Add some chopped vegetables to the marinade. This will add color and flavor to the ceviche. Some good options include red onion, avocado, and cilantro.
Season the ceviche to taste. Salt, pepper, and garlic powder are all good options. You can also add a pinch of chili powder or cayenne pepper for a bit of heat.
Let the ceviche marinate for at least 30 minutes before serving. This will give the flavors time to meld together.
Serve the ceviche chilled. This will help to keep the fish firm and prevent it from overcooking.

Conclusion:

Swai ceviche is a light and refreshing dish that is perfect for a summer party or a quick and easy meal. It is also a healthy choice, as it is low in calories and fat and high in protein. So next time you are looking for a new seafood recipe to try, give swai ceviche a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #seafood #refrigerator #spring #summer #dips #fish #south-american #seasonal #inexpensive #freshwater-fish #equipment #4-hours-or-less