There are many variations of the dish, from Mexican ceviche recipes that use a lime marinade to infinitely complex Peruvian ceviche recipes. Peru takes its ceviche seriously—it’s been officially declared as part of its national heritage and has a holiday to honor it. There, ceviche (or cebiche) is marinated in a spicy-tart aji-chili-lime sauce called “leche de tigre” or “tiger’s milk.” It’s also served with a wide variety of accompaniments, from diced cooked sweet potato to kernels of toasted corn, corn on the cob, and more, making it an entire meal and flavor experience. Here, we cover how to make ceviche at home in just a few simple steps.
Picking Ingredients
The best ceviche starts with top-quality fish. You can use any mild white ocean seafood such as shrimp, snapper, sea bass, halibut, calamari, or tilapia. You’ll also need a citrus base for marinating the fish. Lime juice, lemon juice, orange juice, bitter orange juice, vinegar, or a combination of these works well. According to Chef Ryley Eckersley of Quaintrelle in Portland, Oregon, these are the other necessary components to making top-notch ceviche: Salt – To get flavor into the fish, salt it first and let it sit for a few minutes. You can also add salty components like fish sauce or smoked salt depending on the desired flavor profile. Herbs – Fish and dill are best friends, but cilantro, basil, and chives all deliver their own unique qualities. Experiment with whatever you have on hand. Sweet – Fruit often comes into play here. Stone fruits, melons, and citrus all work well. If it’s a juicier fruit, add some of the juice to the mixture. Heat – A variety of chilis are available in the summertime, from jalapenos to habaneros. If you’re more heat averse, raw onion or scallions may suit you just fine. Richness – Even an oilier fish often requires a touch more richness. Avocado, olive oil, or sesame oil can do the trick nicely. Crunch – To counter the softness of the fish, add some texture like cucumbers. Ryley also loves serving ceviche with an edible scoop that delivers crunch like cabbage leaves, tortilla chips, or fried won tons.
Making Ahead
It’s easy to prepare your ceviche marinade well ahead. Just juice your citrus and keep it cold in the refrigerator for up to four days. Be sure to make more than you think you’ll need so you can completely immerse fish cubes when you’re ready to prepare the ceviche recipe.
