Ceviche de Pescado – Fish Ceviche
Every summer, there’s at least a couple weeks that I won’t cook because it’s way too hot for that. Of course I enjoy cooking otherwise I wouldn’t have started my Club Foody website but I just don’t like cooking when the mercury rises beyond the comfort zone 🥵.
Frankie needs a break from cooking… that’s all and David is awesome for that! He’ll grill and do as much as he can to help me when I’m not feeling “that great”. Still, he needs a break as well. Standing in front of the BBQ 🔥 when it’s already super-hot outside is not an ideal situation for either of us.
There are recipes that require no cooking at all or very little. Right away, I think of “chilled soups” 🥣 like Pea Soup, Avocado Soup, Sopa Ajoblanco ~ White Gazpacho, Chilled Roasted Pepper Soup, Salmorejo, Chilled Leek & Fennel Soup, Tarator Soup, and Spanish Gazpacho.
Besides these delicious chold soups, there are always sandwiches 🥪 that can be an alternative solution such as California Panini Sandwich, Egg Salad Sandwich, Curry Chicken Salad Sandwich, Pimento Cheese Sandwich, Grilled Brie, Ham & Pear Sandwich, and amny others.
Another type of food that fit the bill when it’s too hot is salad 🥗! There’s over 60 of them on the site to chose from. Additionally, one that many won’t even think of making during a heatwave is this dish… Ceviche de Pescado (Fish Ceviche)!
This recipe is absolutely perfect to enjoy during this time of year or anytime the temperature is intolerable!
What is ceviche? – you may ask.
It’s a dish that consists of raw fish and/or seafood marinated in citrus juice 🍋. This method helps to “cook” the fish. Before going any further, I have a few great ways to get the most juice out of your citrus fruits. Simply click on this link to find out how… Extract the Most Juice from Citrus Fruits
Without going into too much detail, the acid from the lime juice (some use lemon instead) denatures the proteins in the fish 🐟 and from there it turns the flesh opaque and firm. Another way to achieve this chemical process is by heat. Without really cooking the fish over the BBQ, in a pan or in the oven, this South American technique delivers the same results… well almost.
Heat kills bacteria which on the other hand the citrus acid won’t achieve therefore it’s very and I mean, very important to use fresh fish. There are two ways that help to kill the parasites. First is by freezing it. Unless you have access to a commercial freezer which will take only a day, what I like to do is to freeze my fresh catch for at least a week and up to 10 days. Second is blanching. I blanche the fish for 90 seconds ⏳. To be safer, you can use both methods.
There are two important factors that I would like to point out to successfully make this Fish Ceviche recipe…
When I take my fish out from the freezer to my refrigerator, I let it thaw for a few hours BUT not completely. When it’s time to cut 🔪 the flesh into small pieces, having the fish slightly frozen helps make cutting easier; it looks neater with less mess. Next, I don’t over marinate the fish! I personally believe 2 ½ to 3 hours is plenty otherwise the flesh starts getting dry. The result you’re looking for is to have the fish turning white/opaque.
This Fish Ceviche recipe is elegant yet uncomplicated as well as delicious! You can easily serve this to your guests as an appetizer but I prefer it as a main course with tortilla chips as a food vessel. Go ahead and buy 🛒 some nice fresh halibut, mahi mahi, snapper or even tilapia, and enjoy this flavorful Latin American dish! Here’s another delicious ceviche recipe I created … Scallop Pineapple Ceviche.
Bon Appétit!🍽
Here are more scrumptious fish and seafood recipes for you to enjoy…😀
– Sautéed Scallops with Beurre Blanc
– Prawn Saganaki
– Spanish Paella
– Vietnamese Summer Rolls
– Shrimp Maque Choux
– Mediterranean Fish Fillet with Tapenade
– Grilled Tuna Steaks
and for even more similar recipes 🦞🐟, click on this link… Recipe Category • Fish & Seafood
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Ceviche de Pescado - Fish Ceviche
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Ingredients
- 2 large jalapeño peppers, roughly sliced
- 1 lb. white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces
- 2 large cloves garlic, quartered
- 4 tbsp. chopped cilantro, divided tips & tricks
- 1 1/2 cups freshly squeezed lime juice (about 11 limes) + 1/4 cup, divided tips & tricks
- 3/4 cup shallots, finely chopped (about 2 large shallots)
- 1 pinch coarse sea salt
- 1/2 large red pepper, finely chopped
- 1/2 large orange pepper, finely chopped
- 2 large vine tomatoes, seeded and finely diced
- 1 1/2 tbsp. grapeseed oil tips & tricks
- 1 pinch ground Himalayan pink salt
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- Few dashes hot sauce, such as Cholula®
Directions
- In a medium bowl, combine fish pieces, jalapeño peppers, garlic, and 2 tbsp. chopped cilantro; stir well.
- Pour in lime juice just enough to cover and gently press down with a spoon to make sure the fish is submerged.
- Cover the bowl and refrigerate for 2 ½ to 3 hours.
- About ½ hour before removing the fish from the fridge, in a large bowl, add shallots with a pinch of salt and pour in warm water, enough to cover; let it rest for about 10 minutes.
- Drain them in a fine sieve and transfer back to the bowl.
- Combine the drained shallots with bell peppers and tomatoes. Add ¼ cup lime juice, stir and let the mix marinate for at least 10 minutes. It can also be prepared ahead of time and refrigerated until ready to mix with fish.
- Once the fish is cooked, it should be completely white (opaque), remove it with a slotted spoon and discard jalapeños, seeds and garlic cloves; reserve ¼ cup lime juice.
- Add the marinated shallot mixture to the fish. Add remaining chopped cilantro, reserved ¼ cup lime juice, oil, and ground sea salt; stir. Add freshly ground black pepper and hot sauce; taste and adjust if needed.
- Let it rest for 25 to 30 minutes at room temperature before serving.
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