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Ceviche

Ceviche - Recipes From Chef

Ceviche is a dish that tells a delicious story. It's fresh, zesty, and full of life. Imagine sitting by the beach, the ocean breeze tousling your hair, as you savor fish marinated in citrus juices. It's more than a meal; it’s a celebration of culture, community, and culinary art.
In this post, we’ll explore ceviche in detail. I’ll walk you through what makes it special, how to make it, and even how to store those tempting leftovers. Trust me, once you’ve tasted ceviche, you’ll see why it has captured the hearts of so many.
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Prep Time 20 minutes
Cook Time 1 minute
Rest Time 30 minutes
Total Time 51 minutes
Servings: 6
Course: Appetizer
Cuisine: Peruvian
Calories: 167
Ingredients Method Notes

Ingredients
  

  • 1/3 cup freshly squeezed lime juice
  • 1/3 cup freshly squeezed lemon juice
  • 1 medium ripe avocado, diced
  • 1 1/4 lbs. medium-sized shrimp, peeled, deveined, and with tails removed
  • 1 medium jalapeño, seeded and diced
  • 1/2 medium cucumber, peeled and diced
  • 2 medium Roma tomatoes, finely diced
  • 3/4 cup finely chopped red onion
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely minced garlic
  • 1/2 cup fresh cilantro leaves, chopped
  • Salt and freshly ground black pepper, to taste

Method
 

Step 1: Prepare the Shrimp
  1. Begin by ensuring the shrimp is fresh. Rinse it under cold water. Then, chop it into bite-sized pieces. The smaller the pieces, the quicker they will “cook” in the citrus juices.
Step 2: Marinate the Shrimp
  1. In a glass bowl, combine the chopped shrimp, lime juice, and lemon juice. Make sure the shrimp is entirely submerged in the citrus mixture. Cover the bowl with plastic wrap and refrigerate for about 30 minutes. As the shrimp sits, it will turn opaque – this means it’s ready!
Step 3: Chop Your Veggies
  1. While the shrimp marinates, chop your veggies. Dice the cucumber, jalapeño, and tomatoes. Finely chop the red onion and cilantro. The key here is uniformity in size for an even texture.
Step 4: Combine Ingredients
  1. Once the shrimp is marinated, add the diced vegetables to the bowl. Gently fold them in. This is where the magic really begins – the colors and textures blend beautifully.
Step 5: Season Your Ceviche
  1. Drizzle in the olive oil and add the minced garlic. Season with salt and freshly ground pepper. Stir gently to combine. Taste and adjust seasoning as needed. If you like it spicier, add more jalapeño.
Step 6: Serve and Enjoy!
  1. Serve immediately for the best texture. Spoon this delightful ceviche into bowls, and if you like, garnish with extra cilantro. Remember those tortilla chips? You arranged them perfectly, right? Enjoy!

Notes

  • Use High-Quality Seafood: Freshness affects taste directly. Visit your local fishmonger for the best selection.
  • Don’t Over-Marinate: Too much time in the citrus can lead to a rubbery texture. Stick to about 30 minutes for shrimp.
  • Taste as You Go: Always sample your ceviche. Adjust flavors to match your palate.
  • Keep It Chilled: Serve ceviche cold. Refrigerate until you’re ready to serve for the best experience.
  • Make It Ahead: While best eaten fresh, it can sit in the fridge for a few hours. Just add the avocado right before serving to avoid browning.