I love ceviche; I just hear the word “ceviche” or see a picture of it and my mouth waters. I also have an untested theory that a ceviche diet would be the best way to eat delicious food and loose several pounds. Ceviche, also known as cebiche or seviche, is a typical dish from the coast in Ecuador, obviously it is also very popular in other Latin American countries and there a lot of different variations, however we like to think that ours is the best, I’m sure other countries make the same claim. Within Ecuador, there are several different ceviche versions made with all types of seafood, one of the best, but also the most time consuming to make, is the fish ceviche where the fish cooks in the lime juice, sometimes people get little bit lazy and semi-cook the fish which reduces the time it has to “cook’ in the lime juice, warning: it doesn’t taste as good.
In Ecuador fish ceviche is usually made using corvina, also known as merluza, which is a type of sea bass. I used to find actual corvina in Austin at Central Market but I haven’t yet seen it in Seattle. I was using tilapia or sole until my dad told me that halibut was sea bass and I tried it and it worked out just perfectly, the halibut has the perfect consistency and also visually turns into a very nice white color when cooked in the lime juice. You can use any white fillet fish that will maintain a nice firm consistency. My friend Mafi taught me how to make this version of fish ceviche when she lived in Austin, she in turn learned from her dad, so it should really be called Mafi’s Dad’s ceviche. Mafi’s recipe used green bell peppers which I’ve changed to yellow or orange ones for more color, white onions which I’ve changed to red onions for the same reason, and the rest has been left the same. Of course next time I’ll introduce you to my brother’s version of fish ceviche (ahh my mouth is watering). Ceviche is served with patacones or thick fried green plantains, chifles or very thin fried green plantains or green bananas, maiz tostado or corn nuts, popcorn and some hot sauce. It is also known as one of the best hangover cures – just make sure you make it before you get the hangover.
2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces
2 red onions diced very finely
4 tomatoes diced very finely
2 bell peppers, assorted colors, chopped very finely
20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
1 bunch of cilantro (also known as coriander) chopped as finely as possible
A few tablespoons of oil (sunflower, avocado, etc), adjust to taste
Salt to taste
- 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 at least 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 sunflower oil to taste.
- Serve with chifles, patacones, tostones or popcorn.
Busca la receta de ceviche de pescado en español? Esta aqui.
Other ceviche recipes: