Best 3 Worlds Best Ceviche Recipes

Embark on a culinary journey to the vibrant shores of Peru with ceviche, a refreshing and zesty seafood dish that tantalizes taste buds worldwide. Celebrated as Peru's national dish, ceviche is a delightful symphony of flavors, textures, and colors, featuring fresh seafood marinated in a tangy citrus-based sauce, often complemented by aji peppers, red onions, cilantro, and lime juice. This article presents a diverse collection of ceviche recipes, each capturing the essence of this Peruvian delicacy while offering unique variations to suit every palate. From the classic Peruvian ceviche to innovative fusion creations, these recipes will guide you in preparing this exquisite dish in the comfort of your own kitchen.

**Recipes Included:**

1. **Classic Peruvian Ceviche:** Experience the authentic flavors of Peru with this traditional ceviche recipe. Fresh fish or seafood is marinated in a citrusy marinade, achieving a perfect balance of tanginess and sweetness.

2. **Ecuadorian Ceviche:** Discover the vibrant flavors of Ecuadorian cuisine with this unique take on ceviche. This recipe incorporates the distinctive use of tomatoes, onions, and cilantro, resulting in a colorful and flavorful dish.

3. **Mexican Ceviche:** Savor the bold and spicy flavors of Mexico in this ceviche recipe. Featuring a marinade made with lime juice, serrano peppers, and a touch of tequila, this dish is a fiesta of flavors that will tantalize your taste buds.

4. **Coconut Ceviche:** Indulge in a tropical twist on ceviche with this coconut milk-based recipe. The creamy and rich coconut milk adds a delightful dimension to the traditional marinade, creating a harmonious blend of flavors.

5. **Fusion Ceviche:** Embark on a culinary fusion adventure with this innovative ceviche recipe. Combining the classic Peruvian flavors with Asian influences, this dish features a marinade made with soy sauce, sesame oil, and ginger, resulting in a unique and unforgettable taste experience.

6. **Vegan Ceviche:** Delight in a plant-based take on ceviche with this vegan recipe. Using hearts of palm as a substitute for seafood, this recipe captures the essence of ceviche while catering to vegan and vegetarian preferences.

Let's cook with our recipes!

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

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

THE BEST SHRIMP CEVICHE!

The Best Shrimp Ceviche! image

This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section.

Provided by brianbarcello

Categories Mexican

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb of precooked small shrimp, thawed and rinsed
1 jalapeno pepper, diced (do not de-vein)
1/2 medium red onion, diced
1 handful cilantro (1/3-1/2 bunch)
2 -3 plum tomatoes, diced
3 limes, juice of
1 lemon, juice of
2 tablespoons orange juice
1/4 teaspoon garlic powder

Steps:

Thaw shrimp in refrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse shrimp with cold water and squeeze shrimp again to remove excess water. This step is important to remove the "fishy taste", from the shrimp. Repeat this process once more and place shrimp in a medium bowl. Add remaining ingredients and mix with a spoon. Dump ceviche into a ziploc bag and place in fridge, turning over the bag every 30 minutes or so to mix ingredients. After marinading for 2-3 hours, drain excess juice from bag and place ceviche back into the medium bowl. Enjoy on top of tostadas or saltine crackers topped with avacado slices. Feel free to double the recipe for potlucks or bbqs.

Nutrition Facts : Calories 146.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 172.8, Sodium 171.1, Carbohydrate 8.2, Fiber 0.9, Sugar 3, Protein 23.8

Tips:

Use the freshest fish possible. The quality of your ceviche will depend on the quality of your fish. Make sure to use fish that is sushi-grade or sashimi-grade.
Cut the fish into small pieces. The smaller the pieces of fish, the more surface area they will have, and the more marinade they will absorb.
Use a variety of citrus juices. The combination of different citrus juices will give your ceviche a more complex flavor. Use a combination of lime juice, lemon juice, and orange juice.
Add some heat. A little bit of chili pepper or jalapeño pepper can add a nice kick to your ceviche. Just be sure to remove the seeds before adding them to the marinade, or your ceviche will be too spicy.
Let the ceviche marinate for at least 30 minutes. The longer the ceviche marinates, the more flavorful it will be. However, do not marinate the ceviche for longer than 2 hours, or the fish will start to cook.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best ceviche in the world. ¡Buen provecho!