Nothing screams summer (food wise) more to me than a fresh ceviche. If you don’t know what ceviche is, it’s a light refreshing dish of fish (or seafood) marinated in citrus juice and is perfect for summer months. It’s light and bright tasting. An added bonus is that it requires absolutely no heat to cook, so no worrying about ovens or stove tops. All you need is your fridge!
On another bonus, it’s actually really easy to prepare. However, if you’re making this at home, there are definitely a few things to keep in mind. Be sure to always use the freshest fish possible. Also, it’s all about the ‘marinating process’ – which is a bit like pickling when you think about it.
If this is the first time you’re making ceviche and it doesn’t come out quite like you expected, it’s ok! There might just be a few things that you need to check… are you marinating the fish long enough? or using the wrong type of fish? Note that it’s easiest to use white, semi-firm fish. Easiest things are tilapia, sea bass, striped bass, grouper, sole or flounder. I also like using fresh scallops or salmon. Stay away from oily fish like mackerel, sardines, tuna, bluefish or jack. Freshwater fish like trout or catfish don’t really work either. (Though I’ve tried trout and it has worked).
Basically, you want to serve this straight from the fridge so that it stays nice and cool. It’s always a bonus if you put it into nice bright serving dishes to make it look as summery as it tastes. If you’re looking for a drink complement. Think mojito or Gin&Tonic (with lots of lemon.) The citrus is nice and refreshing in the heat. The only downside to this dish is that it gets eaten so quickly… and if there does happen to be left-overs, it doesn’t keep more than a day.
Simple Summer Ceviche
- 1 lb. boneless, skinless white fish, diced into 1cm or smaller cubes
- 1/2 lb. fresh scallops, cut into quarters
- 1/3 – 1/4 lb. cooked mini shrimp
- 10 – 12 large limes, juiced (about 1 1/2 cups)
- 2 roma tomatoes, seeded and cubed OR 15 cherry tomatoes, seeded and thinly sliced into rings
- 1/2 – 1 avocado, diced
- 1/2 – 3/4 cup diced sweet bell peppers
- 1/4 cup finely diced red onion
- 3+ tbsp mined cilantro
- 1 jalapeño, seeded and thinly sliced or diced
- 1 can corn
- salt and pepper to taste
- tortilla chips or tostadas for serving
- hot sauce
- lime wedges
- Place the diced seafood (with the exception of the cooked mini shrimp) into a large mixing bowl and top with 1 1/4 cup lime juice. Stir mixture to combine, cover with plastic wrap and refrigerate for about 30 minutes. *note: I personally prefer ‘marinating or cooking’ ceviche for 30 minutes or so, though you can do this process from anywhere between 10 mins to 1 hour depending on how cooked or raw you like your fish.
- In another bowl, mix together the shrimp and diced vegetables.
- Remove the seafood mixture from the fridge and drain. Add drained seafood mixture to the vegetables and shrimp and season with salt and pepper to taste. Cover and refrigerate for another 30 minutes.
- Serve with lime wedges, hot sauce and tortilla chips/tostades.
Please let me know if you decide to re-create this recipe and which types of fish you prefer. I’d love to see pictures posted here or on social media with the hashtag #cocomechanelrecipe or #cocomechanel.
Until next time,