How To Make Ceviche
What 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:
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
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.