How To Make Ceviche
84What is ceviche, anyway?
Ceviche is a party appetizer made from fish and lime or lemon juice. It is not sushi. Sushi is raw and this is not raw. If you are invited to a party in Central America, namely Panama, you will undoubtedly be served ceviche with crackers. It is not raw, as the lemon juice "cooks" it. Proof that it is cooked, is that it turns white. Cooked fish is white in color. It is a very healthy thing to eat. In Central America, they make ceviche from the Corvina fish, which is a bottom fish that is caught in the open sea. I believe it is called White Sea Bass in North America. Corvina is considered a fine, classy white fish (and is not cheap) and you will also find it on menu cards in any good seafood restaurant in Central America, not only in ceviche as an appetizer, but also broiled, breaded and fried or sauteed in garlic, as an "entreé," your main dish. It is well known there, but apparently it does not like the waters off the coast of North America, as this fish is relatively not known in these waters, or in any restaurant that I have been to here in Florida. If you would like to make this ceviche, you can use any white fish.....it does not necessarily have to be Corvina.....(White Sea Bass). They might have slightly different recipes for it in Mexico or in Peru, possibly by adding more ingredients, but this recipe is the basic one and the one that will be found in Central America.
Ceviche is eaten in restaurants and at parties, but you can go ahead and make your own, now that I'm giving you the recipe....especially if you have the urge to have some.
Do this at night so that it will be ready in the morning, or do this in the morning so that it will be ready at night:
Ingredients:
Any amount of white fish you would like to use (I make about a half-gallon at a time because people will eat it up quickly)
Chopped/diced onion (one cup for every three cups of fish you make)
Chopped/diced red and green peppers (one-half cup of each) for a festive color
Hot sauce (only if desired) picante
Salt and Pepper to taste
Lime juice, enough to entirely cover the fish completely
A glass or ceramic bowl or large jar
A box of your favorite saltine crackers for enjoying the ceviche
Instructions:
Chop the white fish into small squares and put into the bowl or container you have prepared for this. A round pyrex bowl is perfect.
Add the onion, the green and red peppers (you could also use yellow)
Add the hot sauce (picante) to taste. I particularly, do not use hot sauce but I know that many people enjoy it.
Cover everything well with the lime juice. It should cover the fish by at least 1/4"
Cover the bowl with a clean dishtowel or cover.
Leave on the kitchen counter overnight, or until the fish is the color white. 6-8 hours is about right.
The fish will have cooked in the lime juice. If it is too watery, just pour some of the lime juice out.
Refrigerate until cold. When it is cold, it is ready to be served. It will last for about a week.
This is a great diet food, and you can also make shrimp ceviche, too. Just substitute the shrimp for the fish.
Enjoy by placing a bit of the mixture on a cracker, and eat with your favorite drink.
Ceviche is usually well accompanied by a coke, a rum-and coke, or a beer. This is one latin dish that I really miss over here in the U.S. It is not very well known here.
Enjoy this!
This Is The Corvina
Corvina Ceviche Cocktail
Ceviche
PrintShare it! — Rate it: up down flag this hub
Comments
I would give it a try.....hey Betsy, do you love ceviche too? I do miss that. Try it with the trout and see what you come up with. They even make it with shrimp, so why not colorado trout? I've heard of it made with salmon, too. Let me know how it goes.
Maria, you have as usual a winner. Think it will motivate a trip back to Panama for the real thing corvina. Many thanks.
My husband is from Peru and their ceviche recipe does differ somewhat but lime juice is the same. We use Talapia and shrimp together when we make it. I have the recipe in an article titled"Peruvian recipes".
I have used the local Tilapia that they sell here at Wal-Mart and I was able to achieve an acceptable ceviche. Of course, the best fish to use is Corvina but it is virtually unknown here in these parts of Florida.
Once again you have me salivating for Panama cuisine especially my fav, Ceviche! Thanks for the recipe - dah, I never thought about making it myself! PanamaMark
any white meat fish will work basa fillets do real good also try adding calmari to it yum yum
Yes, the name for Corvina here in the US is SEA BASS. Any white fish will work. It is a bottom fish of the Ocean. I don't particularly like Calamari (do you mean tiny octopus with tentacles?) but I respect those who do. You can add whatever pleases you, to the Ceviche. Some people like it with hot sauce.....they like it very "picante." I do not, as picante mortifies me. Thanks for your comments.
Dee-Lish!!! I love this recipe.
I looked up your recipe to see how it compared to mine, and I just thought I'd add this: diced garlic (in small amounts) and cilantro. I like your suggestion of the hot sauce...I'm gonna try it out. Thank you.
Yes, garlic is also a good idea.....it will give it a little bit of a bang but not too much of a bang. Cilantro is good also. In Panama, some will add Culantro, which is a very pungent herb that grows in the grass as a weed....actually it is a weed that grows low to the ground. You can smell it a mile away, and cats hate Culantro. But yep, some people love it, and they even put it in the soup. My father would hate it, and say, "Ugh, they put the culantro in the soup again!" But anything that you like the taste of, will work to personalize your recipe. Thanks for your comment!
i will try it today thanks for the recepie very simple.
Actually sushi means "with rice". The correct word is sashimi.
Thanks for that clarification!
I am a ceviche addict!! I am going to make ceviche for the first time!
Thanks for the instructions I will use them!! Wish me luck :)
I now live in Pedasi and I cannot get enough. My fav is the shrimp and yes wtih garlic. It is heaven... I am back in Canada right now and I cannot wait to go back to my "home" in my new country.
I have the most beautiful Myer lemon trees that are producing gigantic lemons and my friend that I gave a couple bags to make her homemade lemoncello suggested making ceviche with my lemons. Can I use lemon juice instead of lime juice? And thank you ... I can't wait to make your recipe.
Yes, of course, try it! Let me know how it went!
you actually let this sit out of fridge? last time i had it like that just about died from food posin
Dear Jr.,
Yes, that is how they make ceviche all over the world in many different countries. The lemon or lime juice is what cooks the fish. You will not die from food poisoning. It is a fact. After the Ceviche is done, when the fish is white (which means it is chemically cooked) then you should put it into the refrigerator. It will last approximately one week. You will not get food poisoning. If you prefer to do it in the refrigerator, go ahead, and tell me if it worked. I have personally never done it in the refrigerator.
I love ceviche! I make it with any kind of fish and add sliced onions, cilantro, a little bit of salt and plenty of lemon (or lime) and let it settle for a couple of days - - - out of this world!
YES! I just tasted it last Friday from the BoneFish restaurant, here in Florida. They make a good one, too! These Floridians are catching on! I'm so glad!
I made ceviche for the first time last week. I used talapia and pre-cooked shrimp. I did let the talapia "cook" in the lime juice in the fridge and it worked just fine. It was delicious. I have loved ceviche for a long time but have had a hard time finding it here in Phoenix finally decided to make it myself and glad I did. Also added a splash of tabasco, nice.
Congratulations! Wow, you are an inspiration for other men!
You will find that ceviche tastes really great with beer or a rum and coke. That is how they eat it in Panama City, Panama, which is where I learned to make it. Enjoy!
Fish meat turning white does not always mean it is cooked. Ceviche is _not_ cooked, it is acidified. Cooking requires that heat be applied to cause chemical reactions in the food. Acidification causes similar chemical changes to some foods but these is not the same. Cooking can destroy many bacteria and other contaminants, while acidification cannot accomplish this. Acidification for ceviche is closer to pickling than it is to cooking. Just make sure the fish is fresh and clean - if it smells, it will _not_ make good ceviche!
My ceviche always smells of lime juice. I have never encountered bad smelling ceviche. One cannot "cook" the ceviche with heat because then it would not be ceviche and it would just taste like cooked meat.
I make my ceviche with fresh water perch,Talapia or large mouth bass,and my recipe is fairly close to yours,but lemons are easier to come by,all my friends love to see me load up my fishing pole& tackle box, because they know it will soon be time for ceviche at my house.
Yum, just saying the word makes my mouth water. I like it with a rum and coke and the best crackers at hand.
So yummy
Hey, the Bonefish restaurant has a great ceviche that they will bring out for you! They make it with other kinds of seafood (I really don't recognize what it in it) and they even put little pieces of avocado in there! You should all go give it a try!
betsy says:
2 years ago
Hey
mari i love the recipe..............can me make it with colorado trout? ha ha ha