Basic Ceviche Recipe
Turn any fresh fish into a ceviche recipe, with this tempate recipe. for ceviche at home.
Ingredients
- 1 pound fresh fish or seafood
- ¾ cup lime juice, divided
- ¼ cup +1 tablespoon lemon juice, divided
- ¼ cup + 1 tablespoon orange juice, divided
- 1 cup tomato, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 tablespoon serrano or jalapeno pepper, diced
- 1 optonal: avocado, diced
- ½ cup optional: tropical fruit, pineapple or mango, diced
Instructions
- Whisk together ½ cup lime juice, ¼ cup lemon juice, and ¼ cup orange juice in a medium glass bowl.
- Add the fish or seafood to the citrus juices and gently toss. Make sure the fish is completely covered in the juices with some room to move. If it's not, add more of the juices.
- Tranfer the fish in the citrus juice to the refrigerator and allow it to "cook" for 30 minutes to 2 hours. You can check it for preferred "doneness."
- Remove the fish from the fridge and drain.
- In a fresh bowl, toss together the marinated fish or seafood, tomato, red onion, cilantro and pepper and other ingredients. Add the last ¼ cup of lime juice and 1 tablespoon of lemon and orange juice. Gently toss. If you are using avocado, add that in last.
- Serve immediately with chips.
Notes
Storage and Leftovers
Fish and seafood ceviche are best enjoyed fresh right when you make it for the best taste and texture.
The problem with making it ahead is once you add the citrus to the fish, it will continue to cook in the juices. So if you put it back in the fridge to eat later, the fish can be tougher and more well done. That being said, you can safely store leftovers to eat later but for no more than 24 hours, but it will be more cooked.
Freezing
I would not recommend freezing this as the texture would be bad.
Nutrition
Calories: 144kcalCarbohydrates: 9gProtein: 24gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 57mgSodium: 63mgPotassium: 560mgFiber: 1gSugar: 4gVitamin A: 439IUVitamin C: 36mgCalcium: 28mgIron: 1mg
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