Ceviche de Pescado (Fish Ceviche Recipe)

Ceviche de Pescado (Fish Ceviche Recipe) – Fresh and vibrant with a punch of heat. Serve ceviche with tortilla chips or on a salad. It’s a low-carb, gluten-free, and paleo dish!

Fish Ceviche Recipe

A Fish Ceviche Recipe (pronounced se-vee-chae) is one of those dishes we curious eaters often adore, while others find it a little daunting.

It’s a raw seafood salsa.

Or more accurately, citrus-seared fish combined with veggies and herbs to create a light, yet robust concoction, similar to salsa.

For those who are leery, the acid in the lime juice sort of cooks the fish over time, so you can feel adventurous eating “raw fish” without any of the worry!

Fish Ceviche Ingredients

I like to make my Ceviche Recipe with rich seafood; scallops or sea bass are personal favorites. But as we are all trying to be more responsible with our personal resources, as well as our global resources, Swai is a great alternative. It is delicate, almost creamy texture gives it the semblance of a more luxurious catch.

I served this to friends last night who couldn’t get over the smooth flavor of this humble fish. Give it a try!

• Fish –You can use any white fish like Grouper, Halibut, Cod, Swai, or Snapper.
• Limes – This helps “cook” the fish, keeps the avocado from browning, and adds so much flavor.
• Tomato – Acidic and sweet.
• Avocado – A creamy element added to the mix.
• Shallot –A pop of bright onion flavor. Usually, shallots are strong in taste but the lime mellows the harshness.
• Cilantro – A classic addition to ceviche that is super refreshing.
• Olive Oil – Oil compliments the acidity and lime juice.
• Chili Garlic Paste – Spicy, tangy goodness.
• Salt and Pepper – Season to taste.

Be A Responsible Consumer

Seafood is one of my favorite things to eat.

It’s a mini-thrill for me to find a new variety for kitchen experimentation. I often go to a certain “organic” market and browse the seafood counter, lured by their diverse selection. I slowly float down the case. Eyes wide. Breezing over the glistening assortment, searching for inspiration.

There’s one particular store in town that has little signs labeling the fish as: Sustainable, At-Risk, and Endangered. I might get stoned for writing this, but I have to admit… This irritates me.

These signs cast a dark shadow of guilt over my otherwise delightful fish-selecting process. Please understand, that I’m not saying we should haphazardly consume whatever we please without care of consequence.

I want to help sustain fish populations for the “greater good” of our ocean’s ecosystems. But why do these eco-friendly stores continue to offer them?

Why put lovely, delicious, endangered fish in front of me, only to give me dirty looks when I’m tempted to buy it?

After all, it’s already dead.

Ceviche de Pescado 

In all seriousness, I do my best to look the other way when I see the bluefin tuna and red snapper. In the last year, many of our stores have started carrying Swai or Basa, an eco-friendly and wallet-friendly white fish. If you haven’t tried it, I know what you’re thinking. Cheap fish tastes like… Cheap fish.

Yet this economical swimmer is surprisingly good! It’s an Asian variety of river catfish with a mild, slightly sweet essence. As a river fish, Swai doesn’t seem to have the “bottom-dweller” flavor of many catfish varieties.

The most sustainable choice is farm-raised in America, and generally costs around $3.99 a pound. I recently bought it on sale for $1.99 a pound.

How To Make Mexican Ceviche Recipe

Ceviche is a super simple recipe to make. Just follow these steps to get started!

Ingredients

• 1 pound grouper fillets or swai, diced
• 2 limes juiced
• 1 tomato diced
• 1 avocado diced
• 1 shallot diced (or 1/4 cup red onion)
• 1 tablespoon chopped cilantro
• Olive oil
• 1/4 teaspoon chili garlic paste
• Salt and pepper

Instructions

1. Place the diced fish in a bowl and cover with 3/4 of the lime juice. Refrigerate for at least 1 hour. Strain when ready to proceed.
2. Mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
3. Salt and pepper to taste. Serve with tortilla chips or a salad.

See The Recipe Card Below For How To Make This Ceviche de Pescado (Fish Ceviche Recipe.) Enjoy!

How To Serve

Ceviche is scrumptious served over greens for a warm-weather salad or with tortilla chips, or baked veggie chips, as a protein-packed snack.

Here are some good food items to have ceviche with:

• Perfect Tamale Pie Recipe
• Mexican Grilled Chicken Salad
• How To Make Mexican Sopes
• Roasted Vegetable Tostadas
• Belizean Garnachas (Salbutes) with Corn tortillas
• Brazilian Chopped Salad

Frequently Asked Questions About Ceviche

Can I use frozen fish?

Yes. Most frozen fish is frozen within 12 hours of catching it, so it will still taste pretty fresh when you thaw it out in the refrigerator overnight. However, if you have fresh fish available to you, buy a fresh white fish variety.

Where did ceviche originate?

This recipe does not have a clear beginning but many claim it started in Peru or Ecuador. The cooking technique came from Spain and it became a way of “cooking” the beautiful fish that they would catch without actually having to use heat. Once the method was introduced to South Americans, ceviche quickly became the national dish of Peru.

Is ceviche safe to eat?

This kind of recipe is great when you are experimenting with eating raw fish for the first time. The high levels of acidity will lightly cook the fish if you allow it to marinade for long enough. So it seems raw but is technically “cooked” by the acidity of the lime juice.

I can only find frozen swai, does using thawed fish compromise the quality of the ceviche?

You can swap the swai for another type of fresh fish if you like. However, most frozen fish is frozen within 12 hours after catching, so they should taste pretty fresh!

Does the marinating time matter?

Yes, the time that you marinate the fish in the lime juice makes a big difference. Depending on the size you cut the fish, the time could vary. The most common time for “cooking” or marinating the fish is 1 hour.

What Other Ingredients Could I Add or Substitute In?

Some cooks add in fruits to their ceviche (seviche) recipes including pineapple or mango. You can make this more like a Peruvian ceviche (cebiche) and include chili peppers or other hot peppers from the Latin American regions. Some also use fresh caught flounder or Mahi Mahi for this recipe as well, although I would suggest using the fish I mentioned above to be eco-friendly.

More Fish Recipes!

• Seafood Cioppino Recipe
• Authentic New Orleans Seafood Gumbo Recipe
• Pappardelle Pasta with Seafood Sauce Recipe
• Paleo Coconut Shrimp Recipe
• Ceviche Recipe “Carpaccio Style” Recipe
• Garlic Lime Roasted Shrimp Salad Recipe
• Ahi Poke Bowl Recipe
• Shrimp Ceviche Recipe from Dinner at the Zoo

Check the printable recipe card below for the nutrition information including calories, protein, cholesterol, and sodium percentages.

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