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A Beginner’s Guide to Making Classic Fish Ceviche

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Master the art of Classic Fish Ceviche with this beginner-friendly recipe! Fresh fish is “cooked” in citrus, then tossed with vibrant veggies and a touch of spice for the perfect balance of flavor. It’s light, refreshing, and takes just minutes to prepare—no stove needed! Whether for a summer gathering, a light lunch, or a flavorful appetizer, this dish is guaranteed to impress. Who’s ready to make ceviche at home?

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Ingredients

Scale

For the Fish

  • 2 pounds white fish fillet (halibut, snapper, mahi-mahi, tilapia, cod, or sea bass), chopped into small, bite-sized cubes
  • 2 serrano peppers, thinly sliced
  • 4 cloves garlic, smashed
  • 2 tablespoons fresh cilantro, chopped
  • 2 teaspoons salt
  • Juice of 10 limes (enough to fully cover the fish)
  • Juice of 1 large grapefruit
  • Juice of 2 oranges

For the Ceviche

  • 2–3 shallots, thinly sliced
  • 3 teaspoons salt, divided
  • Warm water
  • 5 Roma tomatoes, seeded and diced
  • 2 small bell peppers, seeded and diced
  • Juice of 10 limes
  • 1 small bunch fresh cilantro, chopped
  • 1 tablespoon olive oil
  • Hot sauce, to taste

Instructions

1. Marinate the Fish

  • Place the diced fish in a large bowl.
  • Add serrano peppers, smashed garlic, chopped cilantro, and salt.
  • Pour in the lime, grapefruit, and orange juices. The fish should be fully submerged; if not, add more lime juice.
  • Cover the bowl with plastic wrap and refrigerate. Let the fish marinate for 1-4 hours, depending on the desired doneness. Stir every hour.

2. Soak the Shallots

  • Place the sliced shallots in a small bowl.
  • Cover with warm (not boiling) water and 2 teaspoons of salt.
  • Let soak for 10-15 minutes to remove sharpness.
  • Drain and rinse with cold water. Cover and refrigerate until needed.

3. Marinate the Tomatoes and Bell Peppers

  • In a separate bowl, combine the tomatoes, bell peppers, and shallots.
  • Pour in lime juice and sprinkle with 1 teaspoon of salt. Mix well.
  • Let sit for about 15 minutes, then drain half of the liquid.
  • Cover and refrigerate until the fish is ready.

4. Check the Fish for Doneness

  • The fish should turn completely white on the outside.
  • If you prefer a more well-done texture, let it sit longer.
  • If a medium-rare texture is preferred, marinate for a shorter period.

5. Assemble the Ceviche

  • Remove the smashed garlic cloves from the fish.
  • Add the marinated vegetables to the fish and mix well.
  • Stir in fresh cilantro, olive oil, and hot sauce to taste.

Notes

How to Avoid Common Mistakes

  • Using the wrong fish: Soft, flaky fish like tilapia should be cut carefully to prevent breaking apart.
  • Over-marinating: While some prefer a well-done texture, leaving the fish in citrus too long can make it overly firm or grainy.
  • Under-seasoning: Salt enhances the flavors; taste and adjust as needed.
  • Not draining excess liquid: While some juice is essential, draining part of the marinating liquid helps balance flavors.

Efficient Prep Tips

  • Chop ingredients uniformly so they blend well and provide consistent texture.
  • Prepare ingredients ahead of time to streamline the process. The tomato and bell pepper mixture can sit in the fridge until the fish is ready.

Storage Tips

  • Store ceviche in an airtight container in the refrigerator. It is best consumed within 24 hours but can last up to 2 days.
  • Avoid freezing ceviche, as the texture of the fish will change significantly.

Find it online: https://inarecipes.com/a-beginners-guide-to-making-classic-fish-ceviche/