HOME > Chowhound > Home Cooking >

Discussion

ceviche

  • j

I love ceviche and want to try to make it. I like the kind that has fish, any kind, onions, jalpenos, tomatoes, avocados etc. Hope you can help................thanks.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I think you've just listed your recipe... dice up some white fish/shrimp/scallops with diced tomatoes and onion (I like red onion), fold in some sliced avocado and then toss with lime juice and salt. I think that's pretty much all there is to ceviche.

    11 Replies
    1. re: leanneabe

      And cilantro.

      Ceviche is so easy and there is no real recipe that you need to follow. Just don't over marinate it.

      1. re: scubadoo97

        I can't stand cilantro- it tastes like soap to me- so I put in whatever fresh herb I have on hand- usually parsley or basil.

        1. re: JenJeninCT

          Theres a whole thrread somewhere on whether cilantro is offensive or not. I originally hated it, similar to you, I said it tasted like dishwater, heavily laden with Palmolive ("you're drinking it, Marge!").
          After awhile it wasn't so bad, then after awhile more it was a required ingredient in many things.

      2. re: leanneabe

        I don't think that's ceviche yet. Just put the lime juice on your fish and let that sit in the fridge for a couple hours before adding the rest. By then the fish will have "cooked" a bit.

        1. re: MazDee

          Right. You need to marinate the fish in lime juice for long enough for it to "cook" - i.e. turn opaque. Then mix in the rest of the ingredients, let meld (so add avocado later), and then serve.

          I'm pretty sure shrimp is always poached first. Scallops can be added raw.

          1. re: audreyhtx1

            If you trust the quality and flavor of the fish you've bought, you don't need to marinate it for several hours. Just a couple minutes will do in some cases - just enough to marry the flavors, but still letting the taste of the fish stand out.

            1. re: cowboyardee

              Ah .... see, this is one of the things that is confusing.
              I've been looking at several recipes on the internet, with times ranging from "at least 4 hours and up to 6 hours" to 3 - 4 hours to 2 - 3 hours to "no more than 10 minutes." (The lattermost one in the washington post at
              http://projects.washingtonpost.com/re...

              I decided to heck with it and just made my own recipe, picking elements from several of the recipes I'd seen. Let it marinate for 2.5 hours.
              And I liked it a lot more than the ones I've had in restaurants. (I set out to make it less sour than some of the ones I've had in restaurants, and it worked!)

              1. re: racer x

                That's the spirit.

                Don't let the recipes scare you. In ceviche, you are combining various things that are edible raw (for more questionable ingredients like shrimp, I blanche first in boiling water). How long to marinate the fish is really just a matter of how much you personally prefer to have the fish marinaded.

                Many restaurants serve ceviche that has been marinaded for a long time as a matter of convenience, not because it's the best way to make ceviche - they make it all before service, and keep serving it throughout the night,.

                1. re: racer x

                  I find next-day ceviche gets quite bitter.

                  1. re: porker

                    typical of lime juice and more if using zests

                    1. re: scubadoo97

                      I know this thread is old but speaking for the way I've seen it done in Peru. They usually eat ceviche as raw as possible. U can let it marinate if u like ur seafood "well done." When u order it in Peru, u kinda pick out what seafood u want and it gets tossed in the pre-made marinade (leche de tigre) and then some gets spooned over. I know that shrimp and octopus are blanched beforehand but really the only marinating/cooking it does is while u put it together. And its nice to add a little fish stock to the marinate to round out the flavors.

        2. Agree with the fish, shrimp, scallops, bit of diced chili, tomato, and red onion. Lime juice and touch of salt. Serve with piece of orange fleshed sweet potato, fried yuca (cassava), white choclo on the cob, over lettuce, and with chicha morada. No avocado.

          1. I like to cure the fish in the lemon or lime before adding the veggies. The acid seems to make tomatoes tough. Also, I had some ceviche this weekend in Puerto Vallarta and they added the thinnest possible slices of seeded habanero pepper. Wow, a whole lot of flavor and not as much heat as I thought. Worth a try even if you remove the habanero at serving.

            1. I've recently had some yummy ceviches that included one or more of: cucumbers, mango (YUM), jicama, blood orange. These ceviches are more like a cross between gazpacho and ceviche - a perfect way to use summer produce.

              1. crushed coriander seeds to me are essential.

                also, maybe it goes without saying, the freshest fish possible.

                4 Replies
                1. re: chartreusevelour

                  I've never heard of adding coriander seeds before - fresh cilantro though. Do the crush seeds meld in with the "juice"?

                  1. re: MMRuth

                    the flavor does, if that's what you mean. the seeds soften in the juice, if you're talking about texture.

                    1. re: chartreusevelour

                      Thanks - it was the texture I was wondering about - good tip.

                    2. re: MMRuth

                      there is a lemony flavor to the seeds that the leaves don't have.