Ramon's fish ceviche {Ceviche de pescado}
User Reviews
4.7
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Prep Time
30 mins
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Servings
8 people, as an appetizer
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Course
Appetizer
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Cuisine
South American, American, Ecuadorian
Ramon's fish ceviche {Ceviche de pescado}
Description
This ceviche recipe uses firm white fish cut into small squares and fully 'cooked' in lime juice with hot peppers, garlic, and cilantro. The acid in the lime juice cures the fish, turning it white and opaque over several hours in the refrigerator. Meanwhile, red onions or shallots are salted and soaked to mellow their bite, then mixed with diced tomatoes and bell peppers marinated in lime juice and salt to form a fresh topping.
After marinating, the fish is mixed with the vegetables for a balanced dish combining citrus, mild heat, herbal notes, and crisp fresh vegetables. Removing the peppers and garlic cloves before serving refines the flavor. Typical accompaniments include plantain chips, fried green plantains, corn nuts, or spicy sauces to add texture and complementary flavors.
Ingredients
- 2 pounds White fish fillets corvina, halibut, sea bass, tilapia, mahi mahi, snapper, cut into small square pieces
- 2-3 hot peppers can use Ecuadorian style aji peppers, red chilies, or serranos, sliced
- 2-4 garlic whole but gently crushed (optional, cloves
- 2-3 red onion use Ecuadorian style cebolla paiteña or replace with 4-5 large shallots, peeled and finely sliced, small
- 4 tomato diced
- 2 bell pepper any color, diced
- 20 lime separated into about 10 limes to cook the fish and 10 limes for the onion and tomato marinade, small to medium sized
- 1 cilantro chopped as finely as possible, bunch
- 2-3 tablespoon of oil avocado oil, sunflower oil, etc
- salt to taste
Fish ceviche sides or toppings:
- Plantain chips Chifles or thin
- Fried green plantains aka patacones or tostones
- corn nuts Tostado style or popcorn
- aji sauce or diced hot peppers for those who want to add extra spice
Instructions
- Place the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.
- Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.
- Place the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.
- Combine the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.
- Once the fish is “cooked” in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.
- Add the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
- Serve with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.
User Reviews
Overall Rating
4.7
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