Ceviche de Pescado

Is it really a complete summer without Ceviche de Pescado? So fresh and bright, this throw-together recipe is always a hit. Serve is as a snack to guests, bring it along to a potluck, or just whip it up as a fresh and healthy meal for yourself!

This is exactly the kind of recipe I’m looking for during the hot months of summer. I don’t want to have that oven or stovetop on all day long to heat up my already air conditioner-less house! This simple chop, marinate, and mix recipe is perfect for a snack, but the whole bowl made for an amazing diner for two.

It’s a wonderfully healthy option no matter how its being served. Fresh fish and veggies; how can you go wrong? I ate it with tortilla chips like a pico de gallo, then I whipped out the spoon and just it as is. I would highly recommend this method.

Ingredients

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• White fish – I used tilapia. You can also use cod, grouper, halibut, sea bass, sole, or flounder
• Onion – Red onion is classic for ceviche, but you can try more mild versions such as
• Lime juice – Fresh is best! You can use bottled, but there is a lot of lime juice called for in this recipe and the flavor of fresh lime is unmatched.
• Salt – Season to taste.
• Jalapeño – As much or little as you like. Don’t want any spice at all? Dice up 1/4 of a green bell pepper instead!
• Cucumber – I like to peel my cucumber, but you can leave the skin on if you like.
• Tomato – I find Roma (aka plum) tomatoes are best for recipes like this. They’re sturdy and delicious. you can use any type of tomato you want, even cherry/grape tomatoes. Remove the seeds from all but the cherry/grape tomatoes.
• Cilantro – I know some of you hate cilantro! Leave it out if you prefer.

How to make ceviche de pescado

1. Mix the cubed fish, red onion, lime juice, and a generous pinch of salt in a bowl. Cover with plastic wrap and set in the fridge for 20-30 minutes, tossing with a spoon every 5-10 minutes, until the fish turns white.
2. Mix in the remaining ingredients and taste for salt. Season as needed. Serve with tortilla chips.

Is ceviche raw?

I know these steps may seem like you’re biting into raw fish, but there is something very similar to a cooking process going on here. The acid from the lime juice denatures the delicate proteins in the fish, creating an almost identical reaction as a traditional cooking process with heat. Firm, opaque pieces of fish.

FAQ

Tips for making perfect ceviche de pescado

• The fish needs a good 20-30 minutes to sit in the lime juice, so leave all the veggie prep for then! Rather than prepping everything at the beginning, you can spare your time and have everything done in 20 minutes.
• Don’t let the fish sit too long. Particularly tender white fish can begin to break down in the acidic lime juice. Keep a close eye on it and when the fish is white, it’s all done.
• If it tastes too acidic, that probably just means it’s under-seasoned. Add a pinch more salt to balance the flavors.

How to store leftover ceviche de pescado

As I said above, I do not recommend making ceviche de pescado ahead. This is because the lime juice can have a “pickling” effect on the ingredients as they sit overnight. It’s best to enjoy your ceviche fresh, but you do have options if you have leftovers.

I would strain the lime juice marinate from the ingredients and store it separately. Keep both the fish and veggies and the marinade in the fridge in airtight containers for 1-2 days. Mix everything back together when you’re ready to enjoy.

Loving this fresh recipe? Try these:

• No-Tuna Salad Sandwiches
• Maple Soy Glazed Salmon
• Creamy Lemon Garlic Scallops
• The Best Crab Cakes
• Easy Lemon Butter Fish

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