Best Simple Ceviche Recipes

Simple Peruvian Ceviche image

Provided by Susan 2

Categories Tilapia

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
8 -10 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed

Steps:

Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 75.7, Sodium 470.2, Carbohydrate 13.2, Fiber 3.1, Sugar 2.7, Protein 31.6

Fresh and Simple Swai Ceviche image

Provided by spicyperspective

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 swai fish fillets, diced (about 1 lb.)
2 limes, juiced
1 tomatoes, diced
1 avocado, diced
1 shallot, diced (or 1/4 cup red onion)
1 tablespoon chopped cilantro
olive oil
1/4-1/2 teaspoon chili paste with garlic
salt, to taste
pepper, to taste

Steps:

Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
Mix the veggies with the remaining lime juice.
Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.

SIMPLE PERUVIAN CEVICHE image

Number Of Ingredients 8

Tilapia (or other firm white fish) filets (about 4) - cubed
Garlic (7-8 cloves)- chopped into very small pieces
Salt
Pepper
Cilantro (handful) - chopped into very small pieces
Lime juice (about 15) - strained
Habanero pepper (1)- chopped into very small pieces
Red Onion (1) - very thinly sliced, wash before mixing in

Steps:

Mix in order. Let onions sit on top while fish marinates in fridge. Mix in before serving.

Simple Ceviche image

Provided by Ingrid Hoffmann

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces
1/2 medium red onion, very thinly sliced
3 limes, juiced
1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, coarsely chopped, for garnish
Canchita, recipe follows
Vegetable oil, for frying (about 2 cups)
1 to 2 cups canchita corn (also known as chulpe)
Salt

Steps:

In a large mixing bowl, combine the fish with the onion, lime juice, and chile; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lime juice. Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy. Serve cold with cilantro and canchita on top. .
Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche.