Ceviche

Name: Ceviche
Prep time: 10 min
Cook time: 5 min
Yield: 5 - 6
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating; 1/4 red onion; 2 tsp fresh jalapeno; 8 cherry tomatoes; 1/4 tsp black pepper; 1/3 cup lime juice; 1/2 tsp salt; 1 avocado; 1/4 cup coriander/cilantro leaves; 2 tbsp extra virgin olive oil

User Reviews

5.0

2,109 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
5 - 6
Calories
188 kcal
Course
Appetizer, Lunch
Cuisine
South American, Mexican

Ceviche

Kai Walton

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Recipe video above. This is a traditional Mexican version of Ceviche except it's not overly sour!! Actually, limes are typically less sour in Central and South America, than they are in Australia, the US and most Western countries, so I balance out the sour with olive oil. Avocado adds a deliciously creamy element, while the onion, tomato and coriander bring brightness to the dish. Serve sharing-style with corn chips, or in individual bowls for an elegant starter with crostini. Serves: 3 as a meal with corn chips or crostini, 5 - 6 as a starter

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Ingredients

Servings

"Cooked" fish:

400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating (Note 1)
1/4 red onion , very finely sliced using mandolin (so it "flops")
2 tsp fresh jalapeno , finely chopped (or green chilli) - add more or less for spiciness
8 cherry tomatoes , halved (large ones quartered)
1/4 tsp black pepper
1/3 cup lime juice , fresh (or lemon juice)

Add ins:

1/2 tsp salt , cooking / kosher (or 1/4 tsp table salt, Note 2)
1 avocado , ripe, cut into 1.25cm / 1/2" cubes
1/4 cup coriander/cilantro leaves , roughly chopped (sub chives)
2 tbsp extra virgin olive oil (Note 3)

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Instructions

Cut fish: Cut fish into 1.25cm / 1/2" cubes.
Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).

Notes

Raw fish - virtually any raw fish can be used for ceviche, as long as it's "sashimi-grade" / "sushi grade" and therefore safe for eating raw. Fish simply labelled as "fresh" is not always sashimi-grade, it just means it considered generally "fresh" from the fishmonger's standpoint. Always ask your fish monger, or ensure the fish is clearly labelled. Or make this with freshly caught fish!
Here is a non exhaustive list of some common and traditional fish varieties that are excellent for ceviche (see same list in post for more commentary on each):
Not recommended: snapper, grouper, some cods, flounder, which can be sometimes a bit tough eaten raw, are less suitable.
Salt - table salt is finer than cooking/kosher salt so use less.
Extra virgin olive oil - while not traditional, I find ceviche with just lime juice too sour for my palette, noting that limes in Mexico and South America tend to be less sour than those in Western countries.
Common to use oil in fine dining establishments. It also adds a touch of luxury to this dish while still keeping it super fresh. It's essential, in my books :)
Leftovers - not recommended to keep leftovers for food hygiene purposes.
Nutrition per serving, assuming 5 servings (Ceviche only).
Kingfish (pictured in post)- popular choice of fine dining establishments
Sea bass - traditional in Peruvian
Tuna and mackeral - popular in Mexico
Prawns / shrimp - traditional in Ecuador, popular in Mexico
Halibut or Patagonian tooth fish - Chile
Salmon - not traditional but excellent for ceviche
Bream - many species all around the world
Swordfish - used in some Latin American countries.
Trevally - not traditional in South America, but beautifully soft-textured and excellent for ceviche
Cod and mahi mahi - Popular options in America.

Nutrition Information

Show Details

Calories 188cal (9%) Carbohydrates 6g (2%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 64mg (21%) Sodium 295mg (12%) Potassium 451mg (13%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 336IU (7%) Vitamin C 16mg (18%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 5- 6

Amount Per Serving

Calories 188 kcal

% Daily Value*

Calories	188cal	9%
Carbohydrates	6g	2%
Protein	15g	30%
Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	64mg	21%
Sodium	295mg	12%
Potassium	451mg	10%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	336IU	7%
Vitamin C	16mg	18%
Calcium	22mg	2%
Iron	1mg	6%