Latin American food famed as ceviche is made by “cooking” fresh fish and other seafood in lime juice with chili, coriander or cilantro, onion, and other spices. This easy recipe, which is also called cebiche, seviche, or sebiche, makes a great light meal for hot summer days or a fancy starter.
This ceviche recipe is unique because it’s not too sour. Limes in South America aren’t as sour as ours!.
Ceviche comes from the west coast of South America and can be found in different forms in Mexico, Peru, and other places. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter to precede a richer main.
Also, this is the kind of dish that most people don’t think is easy to make at home, so restaurants are happy to charge a lot for it.
That’s not true! Making ceviche is very simple and quick as long as you have fresh fish.
These days it’s easy to find sashimi-grade fish that can be eaten raw, which makes dishes like ceviche infinitely more accessible for regular people like us.
Ceviche is a bright, refreshing raw fish dish that originates from Peru and is popular throughout Latin America. The fish is “cooked” by marinating it in citrus juice, which denatures the proteins and turns the flesh opaque and firm.
While ceviche may seem simple to make, choosing the right fish is critical for safety. Not all fish are created equal when it comes to raw preparations. Some contain parasites or toxins that are not neutralized by the marinating process alone.
So what fish is safe to use for ceviche? Here is a guide to help you choose fish that will make a delicious, and safe, ceviche every time.
Seafood Safety 101
Before getting into specifics let’s review some general seafood safety rules when it comes to consuming raw fish
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Freeze first: With the exception of tuna, it is best practice to freeze fish intended for raw consumption first. Freezing to -4°F for 7 days kills any parasites present.
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Know your source Purchase fish from reputable sellers and fish markets, Ensure it is as fresh as possible,
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Handle with care: Use clean equipment, wash hands, work quickly, and keep fish chilled.
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Don’t cross-contaminate: Keep raw fish separate from cooked foods and ready-to-eat items. Disinfect surfaces and equipment after working with raw fish.
Following basic food safety guidelines is important to minimize the risk of foodborne illnesses.
Best Fish for Ceviche
Here are some excellent, safe options for ceviche:
Tuna
Tuna is a top choice. As a large, open ocean fish, tuna is virtually parasite-free. Skipjack, yellowfin, bigeye and bluefin tuna are all great for ceviche.
Salmon
Farmed salmon is a good option since it is raised in controlled environments. Be sure to freeze wild salmon first to kill any parasites before using in ceviche.
Sea Bass
Mild, tender sea bass takes beautifully to ceviche. Chilean, black and striped bass are all good choices.
Snapper
Red, yellowtail, and mutton snapper have firm, mild flesh that works wonderfully in ceviche.
Mahi Mahi
With its lean, firm texture and mild flavor, mahi mahi, or dolphinfish, is an excellent ceviche fish.
Shrimp
Smaller shrimp like bay shrimp or rock shrimp make delicious ceviche with plenty of sweet, briny flavor.
Good Fish Choices with Care
The fish below can also be used for ceviche when proper care and handling is observed:
Scallops
Look for dry pack scallops (not soaked in preservatives). Freeze first, then dice into small pieces for ceviche.
Crab
Ensure crabs are well cooked before using in ceviche. Refrigerate cooked meat properly.
Lobster
Use cooked lobster tail meat. Freeze first if using raw lobster.
Squid
Squid and octopus can be great in ceviche. Thoroughly clean and rinse well to remove any ink or slime.
Mackerel
Mackerel has a moderate parasite risk. Freeze for 7-14 days first before using in ceviche.
Halibut
Pacific halibut can contain parasites so be sure to freeze before eating raw.
With care, these fish can be delicious additions to ceviche, bringing new flavors and textures.
Fish to Avoid
On the other hand, these fish are better enjoyed fully cooked rather than in ceviche:
- Swordfish
- Marlin
- Sailfish
- Pike
- Perch
- Walleye
- Trout
- Sturgeon
- Freshwater fish
These fish have higher risks of carrying parasites and toxins. Cooking them thoroughly minimizes risks. They are better suited for fish tacos or ceviche-inspired cooked recipes.
Key Tips for Safe Ceviche
Follow these tips when preparing and serving ceviche:
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If freezing fish, seal airtight and freeze continuously at -4°F or below for 7 days. Thaw in refrigerator before use.
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Use ultra-fresh, sushi-grade seafood from a trusted source whenever possible.
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Work quickly and chill fish while preparing ceviche. Keep finished ceviche cold.
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Marinate fish for no more than 1-2 hours. Discard if ceviche sits out too long.
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Use freshly squeezed citrus juice and toss out any leftovers. Acidity declines over time.
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Serve ceviche in small portions. Never let it sit out at room temp for long periods.
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Take care when serving to those with compromised immune systems or pregnant women due to higher risk.
Make Safe, Delicious Ceviche
With this guide, you can choose great-tasting fish and shellfish to create spectacular ceviche that is also safe to eat and share. Follow basic food safety practices, select the right seafood, and handle it properly for a refreshing raw fish dish you can enjoy with confidence. From tuna and salmon to halibut and shrimp, the possibilities for ceviche are endless once you know what fish is truly ceviche-safe.
How to make Ceviche
It’s easy to make, but I’ve found that the order in which the ingredients are added is important. For example, what goes in with the fish or is added later?
- Fish – cut the fish into long strips;
- Dice – then cut it into small cubes;
- Combine fish with tomato, onion, jalapeño, pepper and lime juice. Do not add salt (it makes the fish lose water), avocado (it makes the fish get mashed around too much when you toss it), or olive oil (it makes the lime juice less acidic and cooks the fish too slowly).
- “Cook” for 5 minutes—gently mix the fish, then set it aside for 5 minutes to let the lime “cook” it.
- Add olive oil, avocado, fresh herbs, salt then gently mix;
- Serve immediately.
There’s no need to rush to get the ceviche on the table in 10 seconds, despite what other recipes say. If you do, the lime will cook the fish too much. Ceviche is certainly best eaten fresh, but it’s still wonderful 20 minutes later. The fish doesn’t get a bit too firm for my taste until about 30 minutes in. It’s literally cooked all the way through, but not like stove cooking, so it’s not the best texture.
Note: Ceviche is traditionally left to “cook” for several hours in lime in some places, like Peru. But bigger pieces of fish are used. I like using small pieces – for better texture and ease of eating.
What (else) goes in Ceviche
Here are the other ingredients required for this recipe:
- Limes – the essential ingredient that “cooks” the fish;
- Extra virgin olive oil—a little will take away the sharp, sour edge of a dish that is already very sour. The fact that limes in Latin America, especially in Mexico, aren’t always as sour as those in the US and most Western countries isn’t really traditional, but it’s still worth mentioning. Without oil, I find Ceviche is too sour. I thought most ceviches in Mexico were too sour! (She ducks as Mexicans throw rotten tomatoes at her!)
- Some Mexican versions of ceviche traditionally have avocado and jalapeño added to it. With the delicate fish, the creamy avocado pieces go really well together.
- Coriander/cilantro – essential fresh herb flavouring for ceviche. Coriander haters – sub with chives;.
- Very thin slices of red onion that flop and mix with the fish;
- Garlic—crushed with a garlic press until it’s very small and “juicy” We only use one small clove, so it shouldn’t taste too garlicky.
- Some traditional recipes call for tomato, and I love adding just a little (not too much) for beautiful color and fresh, juicy flavor.