Ceviche is a delicious, fresh seafood dish traditionally made with a firm fish however it can also be prepared using other critters that swim, float, or scurry about in the ocean or freshwater environments. The protein is “cooked” through marination, not heat. Don’t be afraid to give this a try, it’s wonderful and healthy.
Ewwwww, raw fish!!
While attending college in Austin, Texas wayyyy back in the day and in a galaxy far, far away,,,,you know,,,the 80’s, I was dining with a friend at some local food joint. I can’t remember WHO, or WHERE, but heck, it was the 80’s!
Any-who, this friend ordered this weird looking fish dish. I took one look and was like ” oh, hell to the no!” (80’s quote we liked to spout off on a regular basis back then,,,or was that the 70’s?) Because my sushi “taste buds” hadn’t yet developed, I politely declined. I still have issues with “raw” sushi, but am usually open to experiment with different varieties. Some types I like,,,,but some, not so much! But, being the pleaser I am, I took a bite. I was pleasantly surprised with the complex flavors and glad I got up the gumption to try it.
The available ingredient options and different flavor profiles lend ceviche to being a super adaptable recipe. The preparation process is easy but always use the freshest ingredients you can get your hands on! Before yesterday, I had never attempted nor witnessed a preparation of ceviche. I’m down in Port Aransas this week and was generously gifted with about 5 pounds of redfish fillets. So we had a wickedly good idea, Sylvia and me…..
Sylvia, server and bartender here at The Beach Lodge, had her first ceviche “experience” while vacationing in Belize around 2007. She loved it so much, she came up with her own version. Thanks for sharing Silvi, it’s fantastically fresh and delicious. Her favorite ceviche is one made with lobster and shrimp, well duh,,,yummo! Although I do prefer a little clarified butter with my lobster, it’s something to consider. Experiment with flavors and make this “fish dish” your own.
The science behind cooking with acids
For a little more information about cooking with lime juice and other acids, check out this article.
Ingredients to prep
Sylvi’s Seaside Ceviche
1 lb. fish, any variety, 1/2 inch cubes
5 limes, juiced
1 Tbsp. lime pulp (optional)
2 jalapeno, seeded and small diced
1/2 bunch cilantro, stemmed and chopped
2 medium tomatoes, chopped
1 bundle green onions, or 1 small onion, chopped
3 dashes Tabasco sauce (or more if you like)
kosher salt and black pepper, to taste
Cut fish in 1/2 inch cubes and place in a medium-sized bowl. Roll limes, cut in thirds and juice. The fish should be partly submerged in lime juice so use more than 5 if needed.
Chop tomatoes, cilantro, onions, and jalapeno and set aside. Add tomatoes first to the fish and lime mixture, as this begins the acidic “cooking” process. Then add remaining ingredients along with Tabasco, stirring after each addition.
Cover and refrigerate for 2-7 hours., stirring occasionally. The fish will begin to turn white as it becomes “cooked” by the lime juice. Serve with tortilla chips.
- Roll the limes on a hard surface to increase the amount of juice produced
- Use any combination of seafood such as crab, shrimp, lobster, conk, 1 fish, 2 fish, redfish, bluefish,,,,, 🙂