How to Make Perfect Ceviche at Home

"Ah, ceviche! The very name conjures images of sun-drenched beaches and the freshest seafood. This vibrant dish, originating from Latin America, is a celebration of flavor and simplicity. Today, I'm sharing my go-to classic ceviche recipe, a perfect blend of tangy citrus, tender seafood, and crisp vegetables. Get ready to embark on a culinary journey that's both refreshing and utterly addictive!"

Ingredients:

• For the Seafood:
  • 1 pound fresh, firm white fish (such as sea bass, snapper, or halibut), cut into 1/2-inch cubes
  • (Optional: Add 1/2 pound of shrimp or scallops, if desired)
• For the "Cooking" Liquid (Leche de Tigre):
  • 1 cup fresh lime juice (about 8-10 limes)
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1/4 cup fresh orange juice
  • 1 red onion, thinly sliced
  • 1-2 jalapeños or serrano peppers, seeded and finely chopped (adjust to your spice preference)
  • 1 clove garlic, minced
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
• For the Add-Ins:
  • 1 cucumber, seeded and diced
  • 1-2 ripe avocados, diced
  • 1/2 cup fresh cilantro, chopped
  • Optional: Diced tomatoes, mango or pineapple.

Instructions:

1. Prepare the Seafood:
   • Ensure your fish is very fresh and of high quality. Cut it into uniform 1/2-inch cubes. If using shrimp or scallops, cut them into similar sizes.
2. Create the Leche de Tigre:
   • In a large glass bowl, combine the lime juice, lemon juice, orange juice, red onion, jalapeños/serranos, garlic, salt, and pepper.
   • Mix thoroughly.
3. "Cook" the Seafood:
   • Add the cubed fish (and any other seafood) to the citrus mixture.
   • Ensure the seafood is fully submerged in the liquid.
   • Cover the bowl and refrigerate for 15-30 minutes, or until the fish is opaque and firm. The citrus juices will "cook" the seafood. The time depends on the type of fish.
4. Add the Fresh Ingredients:
   • Once the seafood is "cooked," gently stir in the diced cucumber, avocado, and cilantro.
   • If using optional ingredients like tomatoes, mango, or pineapple, add them now.
5. Taste and Adjust:
   • Taste the ceviche and adjust the seasoning as needed. Add more salt, pepper, or lime juice to your preference.
6. Serve and Enjoy:
   • Serve the ceviche immediately in chilled bowls.
   • Garnish with extra cilantro and avocado slices.
   • Serve with tortilla chips, tostadas, or plantain chips for dipping.
     
     
     

Tips and Variations:

• Freshness is Key: Use the freshest seafood you can find.
• Spice It Up: Add more jalapeños or serranos for a spicier kick.
• Fruit Fusion: Mango, pineapple, or even watermelon can add a sweet and tropical twist.
• Vegetarian Option: You can substitute the fish with hearts of palm or mushrooms for a vegetarian version.
• Make it ahead: The seafood should only be marinated for 15-30 minutes. The vegetables should be added right before serving. However the Leche de Tigre can be made a few hours ahead of time, and stored in the fridge.
• Safety: Always use fresh seafood from a reputable source.

"This classic ceviche recipe is a guaranteed crowd-pleaser! It's perfect for a light lunch, a refreshing appetizer, or a vibrant addition to any summer gathering. Don't be afraid to experiment with different ingredients and find your own perfect combination. Enjoy!"