Ecuadorian fish ceviche {Ceviche de pescado ecuatoriano}
User Reviews
4.8
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Prep Time
30 mins
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Additional Time
4 hrs
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Servings
6 to 8 as an appetizer
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Course
Appetizer
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Cuisine
South American, American, Ecuadorian
Ecuadorian fish ceviche {Ceviche de pescado ecuatoriano}
Description
The recipe involves marinating raw white fish fillets, such as corvina or tilapia, in fresh lime juice salted lightly. This 'cooking' process lasts 3 to 4 hours in the refrigerator, during which the fish firms up from the citrus acidity. Separately, diced onions, tomatoes, and assorted bell peppers are mixed with additional lime juice to develop a bright vegetable marinade. After draining excess lime juice from the fish, it is combined with the seasoned vegetables, fresh cilantro, salt, and oil to balance acidity and add richness.
The ceviche’s texture contrasts the firm cured fish, crisp vegetables, and smooth oil. The flavor is citrus-forward with herbaceous notes from cilantro and a touch of salt. The dish is typically enjoyed as a light starter or a refreshing main course. Common garnishes include fried green plantains (patacones/tostones), plantain chips (chifles), toasted corn, and avocado, which contribute complementary textures and mild flavors. Hot sauce can add seasoning if desired.
Ingredients
- 2 lb White fish fillets corvina, halibut, sea bass, tilapia, sole, cut into small square pieces
- 2 red onion diced very finely
- 4 tomato diced very finely
- 2 bell pepper assorted colors, chopped very finely
- lime separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade, ~20 small to medium sized
- 1 cilantro also known as coriander chopped as finely as possible, bunch
- oil sunflower, avocado, etc, adjust to taste, a few tablespoons
- salt to taste
Garnish suggestions (pick your favorites):
- Fried green plantains aka patacones or tostones
- Green plantain chips aka chifles
- toasted corn
- Popcorn
- avocado slices
- hot sauce
Instructions
- Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
- Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours.
- Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
- Once the fish is “cooked” in the lime juice, strain it and remove the liquid it “cooked” in (you can keep it if you want and it include it in the final ceviche, but some find it too acidic). Mix the fish with the lime marinated vegetables, add salt and oil to taste.
- Serve with chifles, patacones, tostones or popcorn.
User Reviews
Overall Rating
4.8
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