Best Classic Ceviche Recipes

Ceviche Clásico (Classic Ceviche) image

Provided by Gaston Acurio

Yield Serves 4

Number Of Ingredients 11

4 x 6-ounce white fish fillets (such as sole, croaker, or grouper)
2 cloves garlic, very finely chopped
2 teaspoons limo chile (or substitute habanero), chopped
1 cup key lime or lemon juice
1 teaspoon chopped cilantro leaves
2 or 3 ice cubes
1 red onion, sliced into half-moon crescents
Salt and pepper
To serve:
1 corncob, cooked and kernels removed
1/2 sweet potato, boiled and sliced

Steps:

Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.

Classic Ceviche image

Provided by cookiedog

Categories Mexican

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound)
1 -3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos)
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 -2 tablespoon extra virgin olive oil (optional)
salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
2 small avocados, peeled, pitted and diced
tostadas, tortilla chips or saltine crackers, for serving

Steps:

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

Nutrition Facts : Calories 180.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 26.6, Sodium 126.2, Carbohydrate 11.5, Fiber 4.1, Sugar 3.2, Protein 16.6

CLASSIC PERUVIAN CEVICHE image

Yield 4 servings

Number Of Ingredients 13

1 cup fresh Key lime juice (2 lbs fresh limes)
2/3 cup bottled clam juice
1/4 cup chopped celery
2 tbsp chopped red onion
1 1/2 tsp chopped peeled fresh ginger
1 garlic clove, peeled
1/2 cup or 2 oz plus 1 lb cubed mahi-mahi
6 tbsp chopped fresh cilantro, divided
2 tsp salt, divided
2 tsp minced red aji limo chile from jar (or minced seeded red jalapeno chiles)
1 cup matchstick-size strips red onion
6 oz red skinned sweet potato, peeled, cut crosswise into 1/2 inch thick rounds, boiled 5 minutes, drained, cooled
3/4 cup frozen corn kernels, thawed

Steps:

Combine first 6 ingredients, 1/2 cup cubed fish, 4 tbsp cilantro, and 1 1/2 tsp salt in blender; puree. Strain into large bowl, pressing on solids. Add remaining 1 lb cubed fish, 2 tbsp cilantro, 1/2 tsp salt, chile, and red onion strips to puree, stir to coat. Cover and chill ceviche 1/2 to 2 hours, stirring occasionally. Serve with potato and corn.

CLASSIC CEVICHE image

Yield 8 People

Number Of Ingredients 12

1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
1 1/2 cups fresh lime juice
1 medium white onion, chopped into 1/2-inch pieces
2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapenos), stemmed, seeded and finely chopped
1/3 cup chopped cilantro, plus a few leaves for garnish
1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
1 to 2 tablespoons extra-virgin olive oil (optional)
Salt
3 tablespoons fresh orange juice or 1/2 teaspoon sugar
1 large or 2 small ripe avocados, peeled, pitted and diced
Tostadas, tortilla chips or saltine crackers, for serving

Steps:

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.