Whether you’re a ceviche lover or not even sure what it is, these 6 easy recipes will have you craving the fresh flavors of one of the most famous dishes of Latin America. I’ll go thorough what it is, how to make ceviche, and it’s health benefits!
Are you ceviche curious? Excellent! You’ve come to the right place.
With the weather warming up, it’s time we rediscover the summery vibes of one of my favorite foods: Ceviche! It is a low-carb and healthy dish that doesn’t skimp on flavor.
Check out these 6 mouthwatering ceviche recipes. Trying to eat more plant-based? I even have two vegan versions for those who are just dipping your toe into the wonderful world of ceviche.
What is Ceviche?
Whether you spell it Ceviche, Seviche or Cebiche it is traditionally a dish of fresh fish marinated in citrus juices until it has turned firm and opaque.
Technically it is not cooked with heat but through a process called denaturing. The citric acid from fresh lemon and/or lime juice stiffens the proteins in the fish or seafood to give them the texture of cooked fish.
How “cooked” it gets depends on how long you marinate the fish or seafood in the lime juice. Some people prefer that raw, sushi-like texture. If so, only let it marinate 5-10 minutes. If you prefer more of a well-done cooked texture you can let it marinate for up to 4 hours.
It is enjoyed up and down the Pacific coast from Peru to California. Each country puts its own spin on the recipe, from hunks of cooked sweet potato in Peru to popcorn in Ecuador, there are as many different types of this delicious dish as there are families who make them.
In northern Mexico they have a particularly spicy version called Aguachile (meaning fire water) that is definitely worth checking out.
Generally it is served as an appetizer with something crunchy and sturdy to scoop it up with like tortilla chips, tostadas, or plantain chips.
Is Ceviche healthy?
Absolutely! Low in calories and fat and high in protein, this is an exceptionally healthy dish. It is also low in carbs, keto-friendly and makes an awesome lunch, appetizer, or light dinner.
As long as you use very fresh raw fish and eat it shortly after preparing it. It is 100% safe to eat and very healthy.
The most important thing about making it at home is to be aware of a few food safety rules.
- Only use fresh bass, halibut, or whatever type of fish or seafood you’re using from a trusted source. Tell the fishmonger you are making ceviche and ask them what they suggest you use.
- Look for labels from the Marine Stewardship Council or the Aquaculture Stewardship Council to make sure your fish is not only high quality but sustainable.
- Don’t use previously frozen fish or shrimp for this recipe.
- When in doubt, gently poach the fish or seafood before marinating. See the shrimp ceviche recipes and the scallop ceviche recipe below.
- If you are really, really in doubt, make the vegan versions!
How To Make Ceviche
Making ceviche is super easy—there’s no cooking involved (unless you want there to be)! If you are a little squeamish about preparing and serving raw fish at home, you can always briefly poach the shrimp before marinating. Click on the recipes below for more details.
Combine ingredients. Cut the fish or seafood, and/or vegetables into small, bite-sized pieces. Make sure the pieces are of even size and the vegetables are chopped small. Add any flavorings such as red onions, olive oil, lemon juice and stir.
Marinate. Make sure the mahi mahi or whichever fish or seafood you are using is covered completely by the citrus juices. Push the fish down in the bowl until it is covered. Cover the bowl with a lid or plastic wrap and refrigerate for at least 15 minutes.
Serve. Serve as a tostada or with tortilla chips and hot sauce, if you’d like. Eat the ceviche within one or two days. Any leftover should be thrown away.
6 Easy Ceviche Recipes To Try!
A super easy, ultra healthy shrimp ceviche recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions. I love the creaminess the coconut milk brings—totally different from other recipes.
Tons of citrus, avocado, and serrano chiles make this Seafood Ceviche Recipe perfect for a light dinner or an impressive appetizer at your next Mexican-inspired feast. The combination of shrimp, scallops, and fresh halibut is a personal favorite.
A very good vegan ceviche recipe with creamy avocado, small bites of cauliflower, chile, tomato, and cucumber soaked in loads of lime and toasted cumin. I love serving this as an appetizer with pita chips.
Lightly poaching the scallops before mixing them with tomatoes and lime makes this the easiest scallop ceviche recipe that you absolutely cannot get wrong.
Jump into spring with this shrimp ceviche recipe! Pile this bright and citrusy ceviche on top of crunchy tostadas for a light meal or an easy appetizer at your next backyard party.
Cauliflower ceviche tostadas are lghtly-cooked cauliflower tossed with lime, kumquats, and red onion and served on a crispy corn tortilla. Vegan and gluten-free!
More Recipe Roundups To Check Out!
- What is Capsaicin? Plus 20 Spicy Food Recipes
- 17 Recipes for Chipotle Peppers in Adobo Sauce
- What is Cotija Cheese? Plus 20 Delicious Recipes
- 10 Favorite Mexican Torta Sandwiches
- What Are Flor de Jamaica? Plus 10 Hibiscus Flower Recipes
- Homemade Baked Tostadas + 10 Ways To Enjoy Them
- 21 Insanely Delicious Tomatillo Recipes
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Please tell me if you’ve ever tried ceviche before in the comments below! And make sure to give these recipes a try. Let me know when you do by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave. Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!