Ceviche with Fish Fillet

Ceviche is elegant in appearance and taste, if I may say so. While anthropologists argue about its origin, culinary specialists calmly prepare it in different versions, tirelessly experimenting with various additives, striving for impeccable perfection. Essentially, ceviche is pieces of raw fish (or other seafood) in an acidic marinade, most often citrus juice with various additions. This is an extremely simple dish, you need to understand the basic principles of its preparation and you can safely experiment.

Ingredients

Directions

If you can get hold of a real Peruvian lemon – small, green, bitter, and sour – you will be very lucky. Otherwise, you can do just fine with lime and regular lemons. Orange would be a good addition. For the number of fillets specified in the recipe, approximately 2.5 glasses of juice are needed. The number of citrus fruits is indicated approximate, it all depends on the size and juiciness, it is better to buy a little more – they all will not be lost equally. Juice citrus fruits with a manual or electric juicer. Pour the prepared juice into a suitable container.
The fish for the ceviche must be completely fresh. Well, if you are lucky enough to live by the sea or ocean, then you can get the freshest fish that swam in the morning. It is best to use white sea fish, but for most, salmon or salmon is most often the best option.
The ceviche fish is cut in different ways. Each of them has its supporters. Someone likes pieces that are as thin as tissue paper, others like cubes as small as corn kernels. I prefer thicker slices – about 3-4 cm long and 3-4 mm thick. I still want to feel the taste of fish.
Place the sliced fish fillets in a suitable bowl, pour in citrus juice, cover with cling film on top and leave to marinate at room temperature. The ideal time for marinating fish is relative. About the thickness of the pieces and the type of fish. Under the influence of citrus acid with fish proteins, the same processes occur as during heat treatment. Roughly speaking, fish fillets are slowly “cooked” in citrus juice, but without heating. Usually, 1.5 – 2 hours is enough and the fillet will be ready for further use. Some leave the fish to marinate for 4-5 hours or overnight.
By the end of the marinating process of the fish fillets, you need to prepare the other ingredients for the ceviche. Here you can quite give freedom of imagination and taste. The main rule is that everything should fit well. The easiest way is to go the traditional route and use jalapeno chili peppers, onions, and cilantro.
The pungency of a jalapeno pepper is “stored” in the membranes and grains, if you remove them, only the aroma of jalapeno will remain and you will not look like a fire-breathing dragon, and pepper can be added even in dozens.
The best onion is red, its juiciness and mild flavor are exactly what you need for ceviche. Those who don’t like cilantro can substitute green onions for it, not for taste, but beauty.
Cut the jalapenos into small cubes, the onions into thin half-rings, and finely chop the cilantro.
Drain most of the fish marinade, add chopped onions, jalapenos, and cilantro, and stir gently. Spoon the ceviche into plates and serve.

Enjoy your meal!

Also Like

Fish Ceviche

Fish ceviche is essentially fresh fish that has been marinated in lemon juice with the addition of spices and vegetables. Due to its quick digestibility and preparation, fish according to this recipe is ready in 4.5 hours. Fish ceviche is very popular in ...

Pescado Ceviche – Mexican Fish Ceviche

Ceviche de Pescado is a fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, coriander, and jalapenos. Ingredients 1 lb. semi-hard white fish tilapia, snapper, or cod 1/2 cup freshly squeezed lime juice 1 lb. semi-hard white fish ti...

Red Fish Ceviche

Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru. Ingredients Marinade Red onion Lime juice chili pepper Cilantro Garnish Sweet potato Dried corn kernels Dish Any sea or ocean fish Shrimp a...

Salmon Fish Ceviche

An exotic Peruvian dish – refreshing and low in calories! Ceviche is prepared with the addition of seafood or fish and belongs to the cuisine of Peru. Its peculiarity is that raw fish is used for it – it is briefly marinated in lime juice, and then served...

White Fish Ceviche

Ceviche is a fish or seafood dish, whose homeland is Peru. The original ceviche recipe consists of finely chopped raw fish of various types, marinated in lime juice for 15 minutes. Due to the citric acid content in lime juice, the proteins contained in th...

Peruvian Ceviche with Fish

The Peruvian ceviche appetizer is a great way to enjoy the flavor and texture of fresh, raw fish. For this recipe, sea bass or flounder are best suited. The fish is cut into cubes and marinated for several minutes in a sour dressing of lime and lemon juic...

Cod Fillet Ceviche

I make this dish very often. The fish is marinated quickly and after 2 hours you can enjoy its taste. But instead of lemon, I use plain white vinegar. Ingredients 600 gr cod fillet 2 pcs. onions (large) 1/2 pcs. red bell pepper 1/2 pcs. green bell pepper ...

Ceviche with Salmon Fillet

Ceviche is a Latin American dish made from raw fish marinated in citrus juice. The cuisine of each country in this region has given its flavor to ceviche. In Peru, it is served with chunks of cold sweet potatoes or corn; in Ecuador, it is served with popc...

Ceviche (Fish in Citrus Marinade)

Ceviche is an exotic dish that will appeal to all lovers of pickled fish. The fish will be marinated in citrus juice. Spicy cilantro and hot chili peppers add spice to the dish. Cook: 30 minutes Servings: 2 Ingredients Salmon (trout, salmon, chum salmon) ...

Ceviche – Peruvian Fish Appetizer

Ceviche is a Peruvian appetizer made with fresh, raw fish. Spicy, delicious – and easy to prepare. Ingredients 500 g fresh fish fillet (halibut, salmon, sole) 7-8 limes or 4 lemons 2-3 ripe tomatoes 1 chili 1 red onion 1 avocado (optional) 1 orange (optio...

Marinated Fish: Ceviche Recipe

Marinated fish recipe for ceviche cooks quickly – what we often need! It turns out very tasty – what we always need! Ingredients 500 g sea bass – fillet juice of 2 lemons 1 teaspoon sea salt 2 chili peppers, seeded and cut into rings 1 clove of garlic, fi...

Sea Fish Ceviche with Mango

Today ceviche is a delicacy made all over the world, experimenting with all sorts of ingredients, flavors, and textures. But at the heart of the dish has always been, is, and will be fresh fish in Leche de Tigre, “tiger’s milk”, as the mixture of citrus j...

Ceviche with Red Perch Fillet

Ceviche is a traditional Peruvian dish. This cold appetizer, made with fresh raw fish in a citrus marinade, will surely amaze you with its unique taste. Ingredients fillet of red perch: 900 gr lime juice: 1/2 cup (120ml) lemon juice: 1/2 cup (120ml) red o...

Salmon Ceviche with Grapefruit Fillet

Don’t be intimidated by the intricate name. “Ceviche” – in Peruvian “marinated raw fish”. Grapefruit fillets are just well-peeled fruit wedges. Everything is pretty simple and incredibly delicious. Ingredients lightly salted salmon fillet garlic lime 200 ...

Ceviche, Light, Summery Fish Dish

The perfect ceviche, light, summery fish dish recipe with a picture and simple step-by-step instructions. More...

Ceviche with Red Fish, Avocado and Mango

A dish made from fish or seafood, Peru is considered the homeland. A favorite dish of Latin American countries, it is served with sweet potatoes, sauteed corn, cassava, even rice or popcorn. A ceviche monument was unveiled in Lima. Ingredients fillet of r...

Real Peruvian White Fish Ceviche

A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs. Ingredients 700 gr fillet of any white marine low-bone fish without skin 150 gr red onion (1 pcs.), Pref...

Recipe Kinilav on Isda (Fish Ceviche)

The Fish Kinilaw recipe is a raw fish salad made with fresh fish/meat mixed with vinegar, onions, garlic, salt and pepper, and calamansi juice. Ingredients ½ kg Tuna fillet or tanigu cut into cubes 1 cup vinegar 1 tablespoon chopped ginger ⅓ cup chopped o...