"This isn't quite what I imagined," my friend Jenna said as we looked at the dish that had been set before us. In tall glasses lined with iceberg lettuce were bits of sea creatures, including baby octopuses.
We were in Bocas del Toro, Panama. On a whim we had fled the oncoming chill of winter, seeking sun and surf. After a 24-hour journey, we had checked into a youth hostel, settled into hammocks in the open-air lounge, and listened to the rain pound on the tin roof. Relentlessly.
Bocas del Toro sits on the edge of the rain forest in the Caribbean. Surfers love this place because it is more off the beaten path than neighboring Costa Rica. But the surf that crashed over craggy rocks looked intimidating to beginners like us. And now our night on the town was threatening to be a disappointment with the arrival of this dish called ceviche.
I had been eager to try ceviche that "cooks" raw saltwater fish in citrus juice. Jenna had described the flavor as "delicate" and "ohmygosh, yum." I wondered if I was missing something as I chewed on a rubbery, miniature tentacle.
Back at the youth hostel we regrouped. Surfing had suddenly been replaced by the need for sun.
Two young men recently out of the Israeli army and sitting on the next bunk over showed us pictures of a recent trip on their digital cameras. We saw crystalline waters, blue skies, and palm trees of the San Blas Islands. "That was my favorite hammock," said one, pointing to a low-slung swath of striped cloth hanging next to a thatched hut. "All you will need is one change of clothes, a swimsuit, and a book." Done. The next day we flew back to Panama City.
Upon arrival, we secured our travel arrangements to the islands for the following morning, and headed out for dinner. In a nearby European-style plaza was a restaurant that featured ceviche on its menu – lots of it.
"I think this might be like the one I had in Costa Rica last year," Jenna mused, hoping to find the taste she had been searching for. I chose the Panama ceviche on the theory that local is always best. In this case, it was. "That is it!" Jenna said, pointing her fork at my plate. I gave her half, and our worries melted away.
Ceviche, it turns out, is a popular local dish across Central and South America, each region adding its own flavors. But no matter if the ceviche is "from" Peru, Panama, or Costa Rica, they all have similar elements: raw seafood marinated in lime or lemon juice until it is opaque, salt, something sweet (tomato, mango, pineapple), something hot (peppers, chili, hot sauce), and something to soothe the tongue (cilantro or parsley).
When humid summer days finally hit New England, I knew it was the perfect time to make this simple dish that requires no heat to cook. My neighbor Anna is from Guatemala. I knocked on her door and asked if she knew of a good recipe. "This," she declared waving a piece of paper, "is the base of all ceviche recipes."
I invited Jenna over for dinner. She dipped her spoon into her glass dish and said, "This is awesome."
Ceviche (Guatemala)
Serves 4 as an appetizer, 2 as a main dish.
1 lb. white saltwater fish, cubed
1 cup lime juice, freshly squeezed
(10 to 12 limes)
1/2 teaspoon salt
3/4 cup Roma tomatoes, chopped
1/2 cup red onion, finely diced
1/2 cup fresh cilantro, finely diced
Hot sauce to taste
Salted crackers
In a glass bowl or dish combine fish, lime juice, and salt. Make sure the fish is fully submerged in the lime juice. Refrigerate covered, and allow fish to marinate for at least 8 hours, stirring occasionally. Before serving, add the tomatoes, onion, and cilantro and let sit for an additional 30 minutes. Dish out with a slotted spoon. Serve with hot sauce and crackers. You can put a dab of mayonnaise on the cracker, too.
FAQs
Raw fish + lime juice + 5 minutes = Ceviche!
What is ceviche made of? ›
In general, though, ceviche is made by macerating chunks or slices of raw fish, shellfish, or shrimp in an acidic marinade, usually comprising some sort of citrus juice, commonly lime or lemon, but also including orange, bitter orange, or other citrus fruits that are native to the region.
Is bacteria killed in ceviche? ›
Although the preparation of ceviche is an effective method to reduce, but not eliminate, bacteria of the genus Vibrio, in the case of other microorganisms there is no significant decrease in the number of viable cells [9].
How long does ceviche need to stay in lime juice? ›
The fish will begin to cook immediately, however, because citrus is acidic it is not being being cooked by heat but the citrus juice from the lime. This process will take anywhere from 15-20 minutes. You can leave in the lime juice longer as it will cook the fish more thoroughly. Overcooking isn't an issue.
Does ceviche mean raw? ›
First off, what exactly is ceviche? At its most basic, it consists of slices or chunks of raw fish (or sometimes shellfish) tossed with an acidic marinade, most commonly plain citrus juice.
Is ceviche OK to eat? ›
Seafood and other TCS foods used in ceviche must be always held under temperature control (41 F or below) before and during acidification. After acidification, ceviche must also be date marked (to be consumed or discarded within seven days) as well as held at 41 F or below.
What fish is best for ceviche? ›
Fish Ceviche Ingredients
Fresh White Fish – for this recipe, you'll want to find fresh, flaky white fish. We used halibut, but redfish, mahi-mahi, snapper, trout, and cod are all great choices too. Lime Juice – you'll need 1 cup of lime juice for your ceviche.
Can I get sick from ceviche? ›
You may have read or heard somewhere that the lime or lemon juice in ceviche “cooks” the fish and makes it safe. This is not true. The fish in ceviche is uncooked. Raw fish can lead to food poisoning and pregnant women are much more likely to get sick than anyone else.
How to tell if ceviche is bad? ›
How do you tell if Ceviche is bad? Spoiled ceviche has a strong fishy odor that's unpleasant and probably more overpowering compared to when you first made it. Spoiled ceviche can be slimy, softer than when it was fresh, or might have a color change to a more opaque white or be grayer than before.
Is too much ceviche bad for you? ›
Ceviche includes raw, uncooked fish as a base element. It should be noted that raw fish may carry pathogens that can make humans sick. Bacterias such as Vibrio Parahaemolyticus have caused outbreaks of gastroenteritis in many countries including the US due to improperly cooked seafood.
How Long to Marinate Fish for Ceviche?
- 30 Minutes: The fish will be mostly opaque and a bit more “cooked” yet still tender.
- 1 Hour: The fish will be opaque — like “medium-cooked” meat.
- 2+ Hours: The fish will be completely opaque — like “well-done” meat. After 4 hours, the fish will toughen up and won't be as tasty.
But if you do find yourself with leftover ceviche, pour off as much of the marinade as possible and store it in an airtight container in the fridge for best results. To freshen the flavor, you can squeeze a little more citrus juice over it the next day.
What is the best frozen fish for ceviche? ›
Fish or seafood: Choose high-quality fresh or commercially frozen fish and seafood. Tilapia, salmon, black, white, or striped sea bass, halibut, flounder, snapper, grouper, sole, sea trout, yellowtail, shrimp, squid, scallops, and octopus are all great choices.
What is ceviche called in English? ›
Ceviche, also known as cebiche, sebiche or seviche, is a citrusy seafood dish popular throughout Latin America. It is traditionally made from raw fish and cured with lime. Though its origin is largely debated, it is broadly agreed that this meal can find its roots in Peru.
Can you make ceviche with supermarket fish? ›
The ONLY fish you should use for ceviche is sashimi-grade fish that is suitable for raw consumption. It is not enough to just buy “fresh fish” from the stores – this usually just means it hasn't been frozen then thawed. It does not mean it's fresh enough to eat raw.
What country is known for ceviche? ›
While the country most associated with ceviche is Peru, it and dishes like it are made all along the Pacific coast and beyond.
Can ceviche be meat? ›
Ceviche, which comes from Peru, is best known as a way to prepare white fish, salmon, shrimp and other seafood. Beef ceviche is a delicious dish based on the same concept – but with an original twist.
Does ceviche contain raw shrimp? ›
Can You Eat Raw Shrimp in Ceviche? Yes, it is completely safe to use raw shrimp in ceviche. The acidity in the lime cooks the shrimp, so you're not actually eating raw shrimp at all. You can even watch the shrimp turn from raw and translucent to perfectly cooked and opaque in the bowl!
Do you eat ceviche by itself? ›
Absolutely! Ceviche is flavorful and delicious on its own, so you can enjoy it without any accompaniments if you prefer. The fresh and zesty flavors of the seafood and citrus marinade can be savored all by themselves.
Why does ceviche taste so good? ›
In its preparation, the dish must have a balance of salt and acidity, and it should be piled high on a pool of leche de tigre, or, tiger's milk. Leche de tigre is the beautiful marriage of fish juice, lime juice, chile and often, garlic and ginger.
