Step-by-Step Recipe for Fresh, Zesty Ceviche with Lime
If you’re looking for a dish that’s fresh, flavorful, and doesn’t require cooking, ceviche is the perfect choice! This traditional seafood dish, popular in Latin America, is easy to make and packs a zesty punch. Whether you’re hosting a gathering, enjoying a casual dinner at home, or just craving something light, ceviche is sure to impress. The key ingredients of lime, seafood, and fresh vegetables create a delicate balance of acidity and brightness.
In this blog, I’ll guide you step by step to make a simple, foolproof ceviche. You don’t need tons of fancy ingredients – just fresh produce and a love for bold flavors!
What is Ceviche?
Ceviche (pronounced “seh-vee-chay”) is a dish made by marinating raw seafood in fresh citrus juice, usually lime or lemon. The acid in the juice “cooks” the seafood, giving it a firm texture and transforming its taste. No stove, grill, or oven is required!
Ingredients You’ll Need
For a classic and simple ceviche recipe, here’s what you’ll need:
– 1 pound (450 g) of fresh fish or shrimp (white fish like tilapia, mahi-mahi, or snapper works best)
– 1/2 cup of lime juice (about 3-4 fresh limes)
– 1/4 cup of lemon juice (optional, for added tang)
– 1 tomato, diced
– 1 small red onion, finely chopped
– 1 jalapeño or chili, finely diced (adjust for spiciness)
– 1/4 cup of fresh cilantro, chopped
– 1 cucumber, diced (optional, for crunch)
– Salt and pepper to taste
– Tortilla chips or crackers for serving
Pro Tips on Ingredient Selection:
– Seafood: Freshness is key since you’ll be eating it raw. Buy seafood from a trusted source, and if possible, ask for sushi-grade fish.
– Limes: Use fresh lime juice—not bottled—for the best flavor.
Step-by-Step Instructions
Step 1: Prepare Your Seafood
Begin by rinsing your seafood thoroughly under cold water to remove any contaminants. If using fish, cut it into small, bite-sized pieces (about 1/2-inch cubes). If you’re using shrimp, peel the shell off, remove the vein, and chop the shrimp into smaller chunks. Once it’s prepped, set it aside in a bowl.
Step 2: Add the Lime Juice
Pour the freshly squeezed lime (and lemon, if using) juice over the seafood. The juice should completely cover the fish or shrimp, so it marinates evenly. Stir gently to ensure all pieces are coated.
Let the seafood “cook” in the lime juice for about 20-30 minutes. You’ll notice the flesh turning opaque, firm, and white as it marinates – this is exactly what you want!
Step 3: Prep Your Vegetables
While the seafood is marinating, chop up your vegetables. Dice the tomato, finely chop the red onion, and slice the jalapeño or chili. If you’re adding cucumber, peel and dice it as well. Don’t forget to chop the cilantro finely – it’s the herb that ties the whole dish together!
Step 4: Mix Everything Together
After the seafood is done marinating, it’s time to assemble the ceviche. Drain any excess lime juice from the seafood (if you prefer a less tangy dish), but keep the seafood moist.
Combine the seafood with your chopped vegetables in a large mixing bowl. Toss everything gently to distribute the ingredients evenly. Sprinkle in a pinch of salt and pepper for seasoning, adjusting to your taste.
Step 5: Chill and Serve
Cover the bowl of ceviche and let it chill in the refrigerator for 15-30 minutes. This allows the flavors to meld together beautifully for a zesty and refreshing bite.
Once chilled, serve your ceviche in small bowls or on a platter alongside tortilla chips, crackers, or sliced avocado. You can even scoop it onto tostadas for a fun twist.
Why You’ll Love This Recipe
This ceviche recipe is:
– Quick and Easy: Ready in under an hour with no cooking involved.
– Healthy: Loaded with protein and fresh veggies.
– Bursting with Flavor: Tangy lime, spicy chili, and sweet tomato create a vibrant bite every time.
It’s perfect for warm weather, a side dish for tacos, or as an appetizer at a party.
Customizations and Tips
– Not into fish or shrimp? You can use scallops or a mix of seafood for variety.
– Make it vegetarian by swapping seafood for hearts of palm or diced mushrooms!
– Add extras like corn, avocado, or mango for a unique twist.
– Spice it up: Experiment with different peppers like serrano or habanero for extra heat.
Storage
Ceviche is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. The seafood will continue to marinate, so it might be a bit tangier than when you first made it.
Conclusion
Ceviche is a dish that’s as simple as it is impressive. With fresh ingredients, basic prep, and zesty lime juice, you can create a restaurant-worthy meal in no time. Whether you’re new to ceviche or a seasoned pro, this recipe is adaptable and sure to please every palette.
So grab your ingredients, and let’s bring some tropical flavor into your kitchen! You’ll love this vibrant, refreshing ceviche recipe – no cooking required. Enjoy!
