Ceviche Basics

Ceviche, originating in Peru but now popular in many Latin American countries, is a dish made from raw fish that’s “cooked” via marination in citrus juice. Properly speaking, the acidity in the citrus pickles the fish so it’s no longer technically raw. Ceviche is fairly simple to make at home using firm white fish (like snapper), or scallops.

carswell guides us through the process:

1. Slice fish or scallops across the grain into thin slices (1/4 inch or less) or bite-size cubes.

2. Place slices in a glass or porcelain bowl and add citrus juice (lime is classic but lemon, grapefruit, and sour orange are also delicious). Carswell typically uses three limes per half pound of seafood.

3. Marinate in the refrigerator for 1/2 to 1 hour, stirring from time to time. When the seafood turns opaque white, it’s “cooked.”

4. Season with salt and pepper and add flavorings like sliced or chopped onions, scallions, or shallots; chopped fresh cilantro, parsley, or oregano; chopped serrano, jalapeno, or other chiles; chopped tomato; and olive oil.

Ecuadoran sandrina loves her mom’s ceviche, made with shrimp and firm white fish, lemon or lime, sliced red onions, cilantro, a pinch of sugar, and enough tomato juice to give the sauce a pinkish tinge.

Board Links: Ceviche Recipe Please!