How to Make a Ceviche: Ceviche Recipes

Ceviche is essentially a marinated seafood salad. The base fish or seafood item isn't cooked in the traditional sense by heat, but through a curing or pickling method using an acidic marinate, most commonly some type of citrus. The acid helps to stiffen the flesh into something more palatable and any microbials that may have existed have been rendered inert by the extreme acidity. Plus, the citrus provides a wonderful lemon or lime flavor. Some even use grapefruit, although this may prove to be somewhat bitter.

As for seafood, shrimp, crab, octopus and squid or not uncommon types. Sea bass, shark, marlin, red snapper, tuna and tilapia are common types of fish to use. It is thought to have originated in the Philippines, and introduced to central and South America as early as the 1500s.

Shrimp Ceviche
1 pound raw, peeled, deveined shrimp
juice from a dozen limes, more if necessary
3 medium size tomatoes, diced
3 small white onions, chopped fine
2 jalapeno peppers
1 clove garlic, minced
1 tablespoon finely chopped cilantro
salt and pepper to taste

Place shrimp on a deep covered dish or plastic bowl. Mix the remaining ingredients and spread over the shrimp, making sure it is completely covered. Let it set for a few minutes and then stir the shrimp, flipping them over so they're well marinated. Cover the dish or bowl and place in refrigerator. Turn shrimp two more times in the next 8 hours. May be eaten at that time as it is well chilled and the marinade should have "cooked" the shrimp.

Fish Ceviche

Clean the fish and lets it soak in salt water for 10 minutes. Remove the fish and pat it dry.

1 pound fish fillets of red snapper, halibut or any good quality whitefish
juice of three lemons
juice of three blood oranges or limes (blood orange adds an interesting red color)
one medium white onion, thinly sliced
salt and pepper to taste
a pinch of cayenne
1 clove of garlic, minced
1 jalapeno, chopped fine
2 tablespoons chopped cilantro

Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving.

Both of these ceviches go well with a Chilean merlot. Although white wines typically go better with cooked fish, red table wines are ideal due to the bold flavor of the marinades. While these can both go well around Christmas time, I recommend implementing them in the heat of the summer. There's no need to grill or turn on the stove/oven and heat up the house any more than it already is. And, the cool salad does well by itself, or can act to accent a grilled chicken or perhaps a well-prepared steak.