Updated: Jan 24
Cooking fish the easy way, Ceviche.
Have you ever had a favorite food or drink, that the moment it hits your lips you’re immediately transported to a memory? Maybe a specific drink that reminds you of camp fires and sweater weather? This ceviche recipe is one of those foods. There is just something about the citrus, fresh fish, and avocados; mixed with the saltiness of a hearty tortilla chip, that has you ready for some sun and sand!
What is Ceviche?
Ceviche is a seafood dish that originated in Peru nearly 2,000 years ago. It traditionally includes some sort of raw fish marinated in either lemon or lime juice (although there are many variations that differ). Most ceviche recipes do not call for any sort of heating element to be use. This is because the fish is actually cooked by the citrus marinade its been left to soak in. Because of this, it is widely recommended that you let the fish soak for a number of hours.
Is it safe to eat?
Absolutely! Not only is there little to no taste of raw fish, the texture is incredible. The trick when soaking the fish is to ensure that it is cooked all the way through. This can be done by stirring the mixture once every hour you have it soaking. You will also want to pay attention to the color of the fish. When it is cooked through, the fish will turn an opaque white color, instead of a translucent pink.
Feeling lazy? Here are some tips to make this dish easier:
–Frozen fish cuts easier – While we tend to only work with fresh ingredients, we understand not everyone has access to a rod and reel like us.
–Use your favorite Pico de Gallo – Just be sure to use one that includes red onions and tomatoes.
–Use tilapia filets instead – Red Snapper is one of our favorite fish to cure in citrus, but if depending on where you’re located other fish can be substituted.
Red Snapper Ceviche:
1 VERY Sharp Knife
2 lbs red snapper filets skin removed
5 limes juiced
3 lemons juiced
1/4 red onion chopped
1 jalapeno chopped
1/2 tomato diced
2 tbsp cilantro optional
pinch flakey sea salt
pinch black pepper ground
Dice snapper filets and place into mixing bowl.
Combine chopped onion, chopped jalapeno, and diced tomato with fish and gently mix.
Pour lemon and lime juice over mixture and gently toss.
Cover mixing bowl with plastic wrap and set inside of refrigerator for at least 1 hour, 2 is preferable. Fish is cooked through when color is opaque.
Core and scoop avocado, then dice into small cubes.
Add avocado and chopped cilantro to mixture, stirring in gently.
Sprinkle flakey sea salt and pepper over ceviche and serve with tortilla chips.