Ceviche is the perfect summer dish! It's very refreshing and easy to make. Ceviche is said to originate from Peru. It's also a very popular seafood dish in Latin America, including Mexico, Colombia, Ecuador, Chile, Guatemala, etc.
What makes this dish unique is the way the fresh fish/shrimp is prepared. Traditionally, ceviche is "cooked" by marinating fresh raw fish in lime juice for several hours. It is amazing that the citric acid from the lime denatures the fish protein and "cooks" it without using heat!
You may wonder if eating seafood prepared this way is safe. This is why the fish needs to be high quality. It's ok if you want to parboil your seafood first before soaking it in lime juice. We won't tell anyone that you've cheated. We typically cook our shrimp first.
We love that ceviche has so many variations. This version is my coworker Dana‘s recipe @theartofnaturalremedy.
Ingredients
Servings: 6
1 lb Tilapia (preferably sushi grade)
1 lb Shrimp, deveined & remove shell
Fresh Lime juice- 6 limes
Fresh Lemon juice - 2 lemons
1 bunch Cilantro, chopped
Cucumbers
Corn
Tomatoes
Red onion
Avocado
Salt & pepper to taste
1 Tbsp Apple cider vinegar
Tortilla chips or Tostadas , for serving (optional)
Instructions
Cut Tilapia in small pieces and spread it in a flat glass pan. If you choose to parboil, place fish in boiling water with salt. As soon as it turns white, boil for another 2-3 minutes.
Pour lime + lemon juice to completely cover fish. Marinate in the fridge for at least 30 minutes to 2 hours.
The tilapia is cooked when the color turns completely white. Pour fish into strainer & squeeze out the juice.
Place tilapia & cooked shrimp (cut in pieces) in a glass bowl. Add vegetables + remaining ingredients and mix well!
Things we've learned:
Don't use a metal pan or utensil because it reacts with the acid & can alter flavors.
Marinating the fish for more than 2 hours will make it too sour.
Notes:
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.