Ceviche is one of my favorite summer dishes. It’s easy to make, very tasty and perfect for a dinner on the balcony or in the garden.
Ceviche is usually served as a starter when you get it in restaurants, but I just as often eat it as the main course. If you add a little bread or tortilla, and perhaps some avocado, you get a super healthy meal with the perfect amount of protein, carbs, and fat.
You can make ceviche from any white fish, or be really fancy and use shrimp or even lobster. The way the dish works is that you “cook” the fish in the lemon juice. The acid in the juice will actually cook the fish, changing the color from slightly translucent to solid white.
Because you don’t need any heat, ceviche is one of the easiest fish dishes to make. You just need good, fresh ingredients, a bowl, and a fridge. Get a piece of high-quality fish from your local fish market, or buy sushi grade frozen fish if you cannot get it fresh.
Because every type of fish reacts differently to the citrus, it’s a good idea to try making ceviche at least once for yourself before serving it for guests. Halibut for example only needs a few hours in the citrus to be perfect while cod is best if left overnight.
If you are looking for more easy and healthy fish recipes, you should also try our Ahi Tuna Poke recipe. It’s delicious!
- ½ lbs. (225 g)white fish (tilapia, halibut, cod, etc.)
- Juice from 3 lemons
- 1½ oz. (45 g) tomato
- 1 oz. (25 g) onion
- 1 tbsp. cilantro
- ½ serrano chili
- 2 oz. (50 g) cucumber
- ¾ tsp. salt
Cut the fish into small cubes and place it in a mixing bowl
Pour the lemon juice over the fish and place in the fridge
Let the fish cure in the lemon juice for minimum 6 hours (and no longer than 24 hours)
About 30 min. before serving, chop the tomato, onion, chili, cucumber and cilantro into small pieces and add to the fish and lemon juice
Mix in the salt just before serving
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