Ceviche (Latin America)

Ceviche is a fresh, vibrant seafood dish popular throughout Latin America, especially in coastal regions. It's made with raw fish that’s "cooked" by marinating it in citrus juices, most commonly lime or lemon. The acid from the citrus denatures the proteins in the fish, giving it a firm texture similar to cooked fish while maintaining a refreshing and zesty flavor.

Ingredients:

• 1 lb (450g) fresh white fish (such as sea bass, tilapia, snapper, or cod)

• 1 cup fresh lime juice (about 6-8 limes)

• 1/2 cup fresh lemon juice (optional, for extra flavor)

• 1 small red onion, thinly sliced

• 1 medium tomato, diced (optional)

• 1-2 serrano or jalapeño peppers, finely chopped (adjust based on heat preference)

• 1/4 cup fresh cilantro, chopped

• 1 cucumber, diced (optional)

• 1/4 cup extra-virgin olive oil (optional)

• Salt and pepper, to taste

• Tortilla chips or toasted corn, for serving

Instructions:

Prepare the fish:

• Use very fresh fish for ceviche. Rinse the fish under cold water, then pat dry with paper towels. Cut the fish into small bite-sized cubes (about 1/2 inch or 1.5 cm pieces).

Marinate the fish:

• Place the fish in a glass or ceramic bowl (avoid using metal as it can react with the citrus). Pour the fresh lime juice (and lemon juice, if using) over the fish, making sure all the fish pieces are submerged. Cover and refrigerate for 20-30 minutes, stirring occasionally. The acid in the juice will "cook" the fish, turning it opaque and firm.

Prepare the vegetables:

• While the fish is marinating, finely slice the red onion, chop the cilantro, and dice the tomatoes, cucumber, and peppers. Adjust the amount of chili peppers to control the spice level.

Combine ingredients:

• Once the fish is ready, drain some of the excess citrus juice (optional if you want a less "soupy" ceviche). Add the sliced onions, tomatoes, cucumbers, peppers, and cilantro to the fish. Mix well.

Season and finish:

• Drizzle the ceviche with olive oil (optional) and season with salt and pepper to taste. Stir to combine all ingredients evenly.

Serve:

• Serve immediately or chill it for an extra 10-15 minutes for the flavors to meld. Ceviche is typically served with tortilla chips, tostadas, or crispy corn kernels for a crunchy contrast.

Tips:

• Fish freshness: Since ceviche uses raw fish, make sure to use the freshest fish possible. If you're not confident about the freshness of the fish, you can lightly poach it before marinating.

• Customization: You can add avocado, mango, or bell peppers for extra flavor or texture.

Ceviche is a refreshing dish perfect for warm weather, offering a balance of tangy, spicy, and herby flavors that capture the essence of Latin American coastal cuisine.

Read More : Sashimi (Japan)