Seven years back, I wouldn't have considered the idea of preparing ceviche--essentially raw or citrus-marinated fish--at home. While the process of combining seafood with citrus does alter the protein, I was hesitant to experiment with fish from my local market, which often fell short of quality.
However, the pandemic shifted my perspective. With the emergence of direct-to-consumer seafood options, I discovered a treasure trove of high-quality fish that didn't break the bank. While many took to baking sourdough during lockdown, I embraced the art of making fresh, restaurant-quality ceviche.
This newfound hobby quickly transformed into a passion. Once the worst of the pandemic was behind us, I traveled to Miami, celebrated as the ceviche capital of the U.S. There, I immersed myself in the culinary techniques of renowned chefs, learning to master this vibrant dish.
Their methods are refreshingly simple, requiring minimal time and yielding a delightful explosion of flavors and textures. Prepare to become captivated by ceviche!
Simple Ceviche Recipe
This foundational recipe was refined and perfected during my time at home. With just seven ingredients, it's easy to whip up and absolutely delicious.
Ingredients:
½ lb skinless, boneless firm whitefish (like grouper or cod), diced
½ lb large, dry-packed scallops, diced
8 small potatoes, boiled, cooled, and diced
¼ medium red onion, thinly sliced and rinsed
Juice of 1 lime
Juice of ¼ medium orange
Olive oil for drizzling
Instructions:
1. Arrange the fish and scallops on a plate. Lightly season with salt and let them rest for 5 minutes to draw out moisture. Pat dry and refrigerate for 30 minutes.
2. In a large bowl, mix the potatoes and onion, seasoning to taste with salt and pepper.
3. Remove the seafood from the fridge, combine with lime and orange juices, and let it sit until slightly opaque, about 5 minutes. Add the onion and potatoes, mixing well. Drizzle with olive oil and finish with flaky sea salt. Serves 4.
Cebiche Carretillero
This dish features a homemade marinade known as "leche de tigre," integral to Peruvian ceviche. The recipe comes from Executive Chef Diego Oka.
Ingredients:
½ cup lime juice (6 to 8 limes)
¼ cup fish or seafood stock
1¼ lb skinless, boneless firm whitefish, diced
1 medium celery stalk, diced
1 Tbsp + ¼ cup red onion, minced
Small handful of cilantro stems, chopped
½ rocoto pepper (or similar)
8 cooked shrimp, diced
1 cooked octopus tentacle (optional), diced
1 Tbsp evaporated milk
Cilantro for garnish
Instructions:
1. In a blender, combine lime juice, stock, ¼ lb fish, half the celery, 1 Tbsp red onion, cilantro stems, rocoto pepper, salt, and an ice cube. Blend until smooth.
2. In a serving bowl, mix shrimp, octopus, remaining fish, celery, red onion, evaporated milk, and the lime juice mixture. Adjust seasoning as needed and garnish with cilantro. Serves 8.
Habanero Sweet Potato Ceviche
This vibrant dish, crafted by Chef Nando Chang, is a flavorful and aromatic adventure.
Ingredients:
1 cup orange juice
1 cinnamon stick
1 clove
3 Tbsp sugar
1 small sweet potato
¼ cup fresh lime juice (3 to 4 limes)
1 garlic clove, minced
½ habanero, minced
½ lb skinless, boneless firm whitefish, diced
¼ cup corn kernels
Red onion, corn nuts, olive oil, and cilantro for garnish
Instructions:
1. Preheat the oven to 375°F. In a cast-iron pan, combine orange juice, cinnamon stick, clove, and sugar. Stir until dissolved, add sweet potato, and roast until tender, around 20 minutes. Cool, peel, and dice the sweet potato.
2. Mix lime juice, garlic, habanero, and salt in a small bowl.
3. In a serving bowl, combine fish with the lime mixture, then top with sweet potato, corn, onion, corn nuts, olive oil, cilantro, salt, and pepper. Serves 4.
