Ceviche

10 Ceviche Recipes with Fresh Fish: A Culinary Journey

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Embark on a culinary journey and discover the vibrant world of ceviche with these 10 incredible recipes. From classic Peruvian ceviche to exciting modern twists, each dish highlights the freshness of fresh fish “cured” in bright, citrusy marinades. Whether you’re a seasoned ceviche enthusiast or just beginning to explore this exciting South American delicacy, these fresh fish ceviche recipes will tantalize your taste buds and transport you to a world of bold flavors. Get ready to experience the magic of ceviche!

Tuna Ceviche Stuffed Bell Peppers

This recipe offers a fresh and flavorful twist on traditional ceviche, using canned tuna and serving it in a vibrant bell pepper. It’s a simple and healthy dish, perfect for a light lunch or appetizer.

Ingredients

  • 1 red bell pepper
  • 1 can tuna in water
  • 1 red tomato
  • 1 yellow tomato
  • 1 pickle
  • 1/4 avocado
  • 1/4 red onion
  • 3 limes
  • 3 sprigs chopped parsley
  • 1 tbsp olive oil
  • Salt and pepper

Instructions

  1. Prepare the Bell Pepper: Cut off the top of the bell pepper and remove the seeds and membranes. Rinse thoroughly.

  2. Make the Ceviche: Dice the tomatoes, pickle, and avocado into small cubes. Julienne the red onion. Drain the tuna and add it to a bowl along with the diced vegetables and onion. Squeeze the juice of the limes over the mixture. Add chopped parsley and olive oil. Season with salt and pepper to taste. Mix well and set aside.

  3. Stuff the Pepper: Fill the prepared bell pepper with the tuna ceviche mixture.

  4. Serving Suggestions: Serve the stuffed bell pepper as is, or for a heartier meal, enjoy it alongside spaghetti. For a warm variation, you can top it with cheese and gratin it in the oven. If gratinating, omit the lime juice from the ceviche mixture and cut the stuffed pepper in half before baking.

  5. Plating: For a beautiful presentation, cut the stuffed bell pepper into four sections and arrange them on a plate.

Easy Shrimp Ceviche Tostadas

This recipe provides a simple and refreshing way to enjoy shrimp ceviche on crispy tostadas. With just a few ingredients and minimal prep time, you can create a flavorful and satisfying appetizer or light meal.

Ingredients

  • 8 pre-cooked shrimp
  • 1/4 cucumber, diced
  • 1/4 red onion, diced
  • 1/2 serrano pepper, diced
  • Juice of 1 lime
  • 1 tbsp tamari or soy sauce
  • Salt to taste
  • Cilantro to taste
  • Mayonnaise to taste
  • Chipotle sauce to taste
  • 1 baked tostada

Instructions

  1. Combine the ceviche ingredients: In a bowl, mix the pre-cooked shrimp with the diced cucumber, red onion, serrano pepper, lime juice, and tamari or soy sauce. Season with salt and cilantro to your liking. Allow the mixture to marinate for about 10 minutes to let the flavors meld.

  2. Prepare the tostada: While the shrimp is marinating, prepare your tostada. You can optionally add a layer of avocado sauce or sliced avocado for extra creaminess and flavor.

  3. Assemble the tostada: Spoon the marinated shrimp mixture onto the prepared tostada. Drizzle with a mixture of mayonnaise and chipotle sauce for a touch of spice and richness.

Smoked Trout and Beluga Lentil Salad

This recipe offers a refreshing and flavorful salad featuring smoked trout and beluga lentils. The trout is “cooked” ceviche-style in lemon juice and balsamic vinegar, creating a light and zesty counterpoint to the earthy lentils. Fresh herbs add a bright, aromatic touch.

Ingredients

  • 1 cup beluga lentils (about 200 grams)
  • 2 slices smoked trout
  • 1 bunch fresh herbs (parsley, chives, dill)
  • Juice of 1 lemon
  • 1 teaspoon balsamic vinegar

Instructions

  1. Cook the Lentils: Place the lentils in a pot with 1 cup of lentils and 2 cups of water. Cover and cook until tender.

  2. Prepare the Trout: Cut the smoked trout into small pieces.

  3. Combine Ingredients: In a bowl, combine the cooked lentils, chopped smoked trout, and chopped fresh herbs.

  4. Make the Ceviche: Pour the lemon juice and balsamic vinegar over the trout and lentil mixture. Gently toss to combine.

  5. Marinate: Allow the salad to marinate for at least 15 minutes to allow the flavors to meld. This step also “cooks” the trout in the acidic marinade, similar to a ceviche.

  6. Serve: Serve the salad chilled or at room temperature.

Zesty Turkey Sausage Ceviche

This recipe offers a unique twist on traditional ceviche, using turkey sausage as the star ingredient. The zesty, flavorful sauce combined with the fresh vegetables creates a vibrant and satisfying dish.

Ingredients

  • 500 grams turkey sausage
  • 1 small cucumber
  • 1 small carrot (about 4 inches)
  • 2 tomatoes
  • 1/4 onion
  • 1 stalk celery (about 4 inches)
  • 1 serrano pepper
  • 1 handful cilantro
  • 2 seedless limes
  • 1 cup clamato juice (about 250 ml)
  • 3/4 cup ketchup (about 200 ml)
  • 3 tablespoons Worcestershire sauce
  • 1/2 tablespoon habanero sauce
  • 1 pinch dried oregano
  • Tostadas or saltine crackers for serving

Instructions

  1. Prep the Ingredients: Dice the turkey sausage, celery, onion, tomato, cilantro, and serrano pepper. Remove the seeds from the cucumber and chop it as well.

  2. Grate the Carrot: Grate the carrot using a box grater or food processor.

  3. Make the Sauce: In a bowl, combine the clamato juice, Worcestershire sauce, ketchup, juice of 2 limes, habanero sauce, and dried oregano.

  4. Mix and Season: Combine the sauce with all the chopped ingredients and mix thoroughly. Taste and adjust salt as needed.

  5. Serve: Enjoy your Turkey Sausage Ceviche with tostadas or saltine crackers.

Refreshing Canned Tuna Ceviche with Mango and Cucumber

This recipe offers a vibrant and easy-to-make ceviche using canned tuna. The citrus marinade infuses the tuna with bright flavors, complemented by the sweetness of mango and the crispness of cucumber and red onion.

Ingredients

  • 2 canned tuna fillets in olive oil
  • 1/2 mango
  • 1/2 red onion
  • 1 cucumber
  • 1/2 avocado
  • Juice of 1/2 lemon
  • Juice of 1 small orange
  • 1 teaspoon soy sauce
  • Guérande sea salt (or other sea salt) to taste
  • Freshly ground black pepper to taste

Instructions

  1. Marinate the Tuna: In a bowl, combine the soy sauce, lemon juice, and orange juice. Add the canned tuna fillets, breaking them up slightly. Mix well.

  2. Chill: Cover the bowl and refrigerate for at least 1 hour to allow the tuna to marinate and absorb the citrus flavors.

  3. Prepare the Mango and Cucumber: Dice the mango into small cubes. Peel, seed, and finely chop the cucumber.

  4. Slice the Red Onion: Thinly slice the red onion.

  5. Assemble the Ceviche: On a serving plate, arrange the marinated tuna along with its juices. Top with the diced mango, chopped cucumber, and sliced red onion.

  6. Season: Season generously with salt and pepper to taste.

  7. Garnish (Optional): For an extra touch of flavor and richness, garnish with sliced avocado and a few extra red onion slices.

  8. Serve: Enjoy the ceviche as is or with toasted bread or crackers.

Fresh Tuna Ceviche with Mango

This recipe guides you through making a refreshing and flavorful Tuna Ceviche with Mango. The combination of fresh tuna, sweet mango, zesty lime, and a hint of spice creates a delicious and easy-to-prepare dish.

Ingredients

  • 1.1 lbs fresh tuna
  • 1 cucumber
  • 2 mangos
  • 1/2 red or white onion
  • 20 limes
  • 1 serrano pepper
  • 2 arbol chiles
  • Worcestershire sauce, to taste
  • Soy sauce or liquid aminos, to taste
  • Salt and pepper, to taste

Instructions

  1. Prepare the Tuna and Onion: Dice the tuna into small cubes. Slice the onion into strips. Combine both in a bowl.

  2. Prepare the Cucumber: Chop the cucumber and set aside.

  3. Prepare the Mango: Dice the mango into small pieces.

  4. Make the Ceviche Sauce: Juice the limes. In a blender, combine the lime juice, serrano pepper, arbol chiles, 5 tablespoons of Worcestershire sauce, and soy sauce (or liquid aminos) to taste.

  5. Strain and Season: Strain the sauce to remove seeds. Add ground pepper and salt to taste. Mix well.

  6. Combine and Rest: Add the diced tuna, onion, cucumber, and mango to the sauce. Mix gently. Let the ceviche rest for at least 15 minutes to allow the flavors to meld and the tuna to “cook” in the lime juice. Serve and enjoy!

Vegan Soy “Ceviche” with Fiery Chile Sauce

This recipe offers a vibrant and flavorful plant-based take on the classic ceviche, using textured soy protein to mimic the texture of seafood. The “ceviche” is marinated in a refreshing blend of tomatoes, onions, cilantro, and pineapple vinegar, while a fiery chile sauce adds an extra kick. It’s perfect as a light lunch, appetizer, or snack.

Ingredients

For the Soy “Ceviche”:

  • 250 g (about 9 oz) textured soy protein
  • Salt
  • Green onion tops (from about 3-4 green onions)
  • Splash of white vinegar
  • 4 large tomatoes, chopped
  • 1 large onion, chopped
  • 3 serrano peppers, stemmed and chopped (adjust to your spice preference)
  • 1 handful cilantro, chopped
  • 1 cup pineapple vinegar
  • Splash of oil (e.g., vegetable or olive oil)
  • Salt to taste
  • Corn tostadas or tortilla chips, for serving

For the Fiery Chile Sauce:

  • 1 cup apple cider vinegar
  • 200 g (about 7 oz) roasted Yahualica or árbol chiles (adjust amount for desired heat level)
  • 7 cloves garlic, chopped
  • Pinch of cumin
  • Salt to taste

Instructions

Preparing the Soy “Ceviche”:

  1. Hydrate the soy: In a bowl, soak the textured soy protein overnight in enough water to cover it completely. Add a generous pinch of salt, the green onion tops, and a splash of white vinegar to the soaking water.
  2. Drain and chop: Thoroughly drain the rehydrated soy protein, discarding the green onion tops. Squeeze out any excess water and finely chop the soy.
  3. Combine ingredients: In a large bowl, combine the chopped soy protein with the tomatoes, onion, serrano peppers, cilantro, pineapple vinegar, a splash of oil, and salt to taste. Mix well.
  4. Marinate: Cover the bowl and refrigerate for at least 1 hour, stirring occasionally. This allows the flavors to meld.
  5. Serve: Serve the soy “ceviche” chilled or at room temperature with corn tostadas or tortilla chips.

Preparing the Fiery Chile Sauce:

  1. Blend: Combine all ingredients for the sauce in a blender and blend until smooth.
  2. Serve: Pour the sauce into a small serving dish and serve alongside the soy “ceviche.” Caution: This sauce is very spicy!

Easy Shrimp Ceviche Tostadas

This recipe provides a simple and refreshing way to enjoy shrimp ceviche. The key is to use fresh, high-quality ingredients and allow the flavors to meld together.

Ingredients:

  • 1 bag medium shrimp (41-60 count, raw)
  • 3 small tomatoes
  • 1 large cucumber
  • 1/2 large red onion
  • 1 avocado
  • 1 handful cilantro
  • 2 serrano peppers (or 1 for less heat)
  • Maggi seasoning to taste
  • Clamato to taste
  • Limes to taste
  • Salt to taste
  • Pepper to taste
  • Tostadas

Instructions:

  1. Prepare the Shrimp: Rinse the shrimp and chop them into bite-sized pieces (about three pieces per medium shrimp). Marinate the shrimp in lime juice, salt, and pepper until they turn pink.

  2. Prepare the Vegetables: Wash and chop the tomatoes, cucumber, red onion, cilantro, and serrano peppers. Set the avocado aside for later.

  3. Combine and Season: After about 10 minutes, drain the marinated shrimp and add them to the bowl of chopped vegetables. Mix well. Add Maggi seasoning, Clamato, the juice of one or two limes, salt, and pepper to taste. Adjust seasonings as needed.

  4. Chill and Serve: Chill the ceviche for at least 30 minutes to allow the flavors to blend. Serve on tostadas topped with fresh avocado slices. Optional: Add Valentina sauce or your favorite toppings.

Easy Hawaiian Crab Salad

This vibrant and flavorful Hawaiian Crab Salad is a quick and easy dish perfect for a light lunch, appetizer, or potluck contribution. Using imitation crab and lobster makes it a budget-friendly option, while the sweet pineapple, crunchy bell pepper, and savory olives create a delicious flavor combination. It’s best served chilled, allowing the flavors to meld together beautifully.

Ingredients

Seafood:

  • 8 oz chunk imitation crab, diced
  • 8 oz chunk imitation lobster, diced

Produce:

  • 1/6 cup crushed pineapple
  • 1/6 cup minced black olives
  • 1/8 cup green onions, thinly sliced
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 red bell pepper

Dressing:

  • 3/4 tsp apple cider vinegar
  • 1/2 tbsp stevia
  • 1/3 tsp pineapple juice
  • 3/4 cup mayonnaise
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Prepare the Bell Pepper: Slice the red bell pepper into thin strips. Preheat a frying pan or skillet over medium heat and roast the pepper slices until lightly charred. No oil or cooking spray is needed. Set aside to cool for 5-7 minutes.
  2. Make the Dressing: While the pepper cools, whisk together the apple cider vinegar, stevia, pineapple juice, mayonnaise, paprika, garlic powder, salt, and pepper in a mixing bowl until well combined.
  3. Combine Ingredients: Finely dice the cooled bell pepper. In a serving bowl, combine the diced imitation crab, lobster, crushed pineapple, minced olives, green onions, diced bell pepper, and the prepared dressing. Mix gently until everything is evenly coated.
  4. Chill and Serve: For best flavor, cover and chill in the refrigerator for 45 minutes to an hour. Alternatively, serve immediately.

Fresh & Zesty Peruvian Ceviche with a California Twist

This recipe guides you through making a refreshing and flavorful Peruvian ceviche using fresh California ingredients, including Mosambi limes (or lime juice concentrate) and a variety of vibrant peppers. It’s a simple yet elegant dish, perfect for a light meal or appetizer.

Ingredients

  • Fish: 1 pound freshly caught cod fillet (skin, bones, and fat removed), diced
  • Lime Juice: 4 cups fresh juice from 3 lbs Mosambi limes, or frozen lime juice concentrate
  • Salt: Himalayan pink sea salt to taste
  • Red Onion: 1 small, thinly sliced (1/16″)
  • Peppers: 1/2 each of thinly sliced (1/16″) jalapeño, habanero, banana pepper, and serrano pepper (deseeded)
  • Ginger: 1 finger of fresh ginger root, thinly sliced (1/16″)
  • Cilantro: 4 tablespoons freshly chopped
  • Corn: 2 fresh corncobs in the husk
  • Potatoes: 8 small sweet Peruvian purple potatoes

Equipment

9×12 inch glass baking pan, microwave

Instructions

1. Prepare the Lime Juice: Juice the Mosambi limes. If fresh limes are unavailable, substitute fresh frozen lime juice concentrate. (Tip: Freeze leftover lime peels for future zesting.)

2. Marinate the Fish: Carefully dice the cod into uniform pieces, the same thickness as the original fillet, for even marinating. Place the diced fish in the lime juice at room temperature. The marinade will turn milky white – this is known as “tigre de leche”.

3. Season and Rest: Let the fish marinate until it turns opaque white and becomes flaky (as if cooked). This usually takes several hours. Once flakey, sprinkle with sea salt, mix, and let rest for another 15 minutes. Drain and reserve the marinade.

4. Add Aromatics: Combine the sliced red onion, peppers, cilantro, and ginger with the marinated fish. Mix gently and allow the flavors to meld for 15 minutes. Add a small amount of the reserved marinade to just cover the ingredients.

5. Prepare Sides and Serve: Soak the corn (in the husk) in water until the husk softens. Wash the potatoes and pierce them with a fork. Microwave the corn and potatoes together for 3-5 minutes, or until the potatoes are tender. Once cool enough to handle, cut each corn cob into 4 pieces. Halve the potatoes. Serve the ceviche alongside the corn and potatoes. For an authentic touch, serve the remaining “tigre de leche” marinade in small shot glasses. Enjoy!

History of Ceviche

Ceviche, that refreshingly vibrant dish of “cooked” seafood marinated in citrus juices, boasts a history as rich and colorful as its flavors. While its precise origins remain a topic of debate, most food historians place its birthplace along the Pacific coast of South America, specifically in what is now modern-day Peru.

Evidence suggests that a dish resembling ceviche existed in the region over 2,000 years ago. The Moche culture, which thrived in Peru before the Inca, likely prepared a proto-ceviche using the readily available fresh fish and the tart juice of a local fruit called tumbo. The acidic juice “cooked” the fish through a process of denaturation, similar to how the citrus juices used in modern ceviche preparations work.

With the arrival of the Spanish conquistadors in the 16th century, a new ingredient entered the culinary scene: citrus fruits. Brought from Europe, lemons and limes quickly became incorporated into the existing dish, giving rise to the ceviche we know and love today. The word “ceviche” itself is thought to have evolved from the Spanish word “escabeche,” referring to a method of preserving food in vinegar or citrus juices.

Over centuries, ceviche has evolved into diverse regional variations, each reflecting local ingredients and culinary traditions. From the classic Peruvian ceviche with aji limo peppers and sweet potatoes to the Ecuadorian version with tomato and plantain chips, this iconic dish continues to delight palates across the globe, representing a vibrant fusion of ancient and modern culinary influences.

Nutritional Content and Benefits of Ceviche

Ceviche, a dish celebrated for its fresh flavors, also boasts a compelling nutritional profile. Since it’s typically made with fresh, raw fish, it’s an excellent source of lean protein, crucial for building and repairing tissues. The type of fish used greatly influences the specific nutrients, but common choices like sea bass, snapper, and mahi-mahi offer a good dose of omega-3 fatty acids. These healthy fats are known for their heart-health benefits, including reducing blood pressure and improving cholesterol levels.

Beyond protein and omega-3s, ceviche provides essential vitamins and minerals. Citrus juices used in the “cooking” process contribute vitamin C, a potent antioxidant that supports immune function. Many varieties also incorporate ingredients rich in other micronutrients. For example, onions offer vitamin B6, while cilantro provides vitamin K and vitamin A. The addition of peppers can boost vitamin C content even further.

One of the significant benefits of ceviche is its low-calorie nature, making it a healthy option for those watching their weight. Since the fish isn’t cooked with added fats, it retains its natural leanness. Furthermore, the fresh ingredients provide a wealth of nutrients without relying on heavy sauces or processing.

While the nutritional benefits are undeniable, it’s crucial to emphasize the importance of food safety. Since ceviche uses raw fish, it’s essential to use the freshest, highest-quality ingredients possible. Proper handling and storage are also paramount to minimize the risk of foodborne illness.

Tips for Choosing Quality Fresh Fish

Since ceviche relies on the freshness of its key ingredient, selecting high-quality fish is paramount. Look for fish that’s been properly handled and stored. A reputable fishmonger is your best bet, but even at the supermarket, there are telltale signs of freshness.

First, trust your sense of smell. Fresh fish should have a mild, slightly salty, or seaweed-like aroma. Avoid anything with a strong fishy or ammonia-like odor, which indicates spoilage.

Next, examine the fish’s appearance. The eyes should be clear, bright, and slightly bulging. The gills should be vibrant red or pink, not dull or brownish. The flesh should be firm and elastic, springing back when gently pressed. A slimy or sticky texture is a bad sign.

Finally, consider the type of fish. While many varieties work beautifully in ceviche, denser, firmer fish like snapper, sea bass, or halibut tend to hold their shape better in the acidic marinade. Discuss options with your fishmonger if you’re unsure what to choose for your recipe.

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