Traditional white fish ceviche {Ceviche blanco}
User Reviews
4.9
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Prep Time
30 mins
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Additional Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
4 - 8, depending on serving size
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Course
Appetizer
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Cuisine
South American, Ecuadorian
Traditional white fish ceviche {Ceviche blanco}
Description
The Traditional white fish ceviche uses fresh Chilean sea bass or halibut, cut into small squares and soaked first in salted water, then rinsed. The fish is cured in fresh lime juice with whole crushed garlic cloves, sliced hot peppers, cilantro sprigs, and salt. This acid marinade 'cooks' the fish over a few hours, giving it a firm yet tender texture infused with citrus and aromatic heat.
Sliced shallots (or paiteña onions, if available) are soaked in salted water, then marinated separately with lime juice and salt to mellow their sharpness. These onions are combined with the marinated fish along with chopped cilantro and olive oil. After removing the whole garlic, peppers, and cilantro sprigs, the ceviche is ready to eat.
This ceviche is served cold, often accompanied by tostadas, green plantain chips (chifles), patacones, or even popcorn, which add crunch and contrast to the tender fish. Additional sauces like aji criollo hot sauce may be used to add further spice.
Ingredients
- 2 lb white fish chilean sea bass or halibut, fresh, filet; recommend corvina
- lime juice from 15-20 limes
- 4 garlic gently crushed to keep them whole, cloves
- 2-3 hot peppers sliced in half lengthwise
- 10 cilantro sprigs
- ½ cilantro finely chopped, bunch
- 3-4 shallot peeled and sliced thinly - use 2 paiteña onions if you are in Ecuador, medium
- 2 tbs olive oil light
- salt to taste
Serve with your choice of garnishes:
- tostada
- Green plantain chips aka chifles
- patacones
- Popcorn
- aji criollo hot sauce
Instructions
- Cut the fish into small squares, place into a non-reactive bowl (glass is best), cover with water and salt. Cover and let rest in the fridge while you prepare the rest of the ingredients.
- Rinse/remove the salt water. Keep the fish in the glass bowl/container and add the lime juice, crushed garlic, hot peppers, cilantro sprigs, and salt. Cover and refrigerate for 3-4 hours.
- Soak the sliced onions or shallots in salted water, rinse well and drain.
- Marinate the sliced red onions or shallots with lime juice and salt for ~15-30 minutes.
- Remove the crushed garlic, hot peppers and cilantro springs from fish and lime mix.
- Combine the fish with the marinated onions/shallots with chopped cilantro, and oil. Taste and adjust salt/lime/cilantro/etc to taste.
- Serve with tostado, popcorn, chifles or patacones.
User Reviews
Overall Rating
4.9
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