How to Make Fish Ceviche (2024)

FAQs

What kind of fish is best for ceviche? ›

When it comes to making ceviche, you'll want to find high-quality fresh, flaky white fish. We used halibut in this recipe, but redfish, mahi-mahi, snapper, trout, and cod are all really good choices too.

The “cook time” for ceviche depends on how tender you want the fish to be and how big the pieces are. But the general rule is to marinate for at least 20 to 30 minutes and no more than 4 hours. Here are a few notes to go by: 30 Minutes: The fish will be mostly opaque and a bit more “cooked” yet still tender.

Raw fish – virtually any raw fish can be used for ceviche, as long as it's “sashimi-grade” / “sushi grade” and therefore safe for eating raw. Fish simply labelled as “fresh” is not always sashimi-grade, it just means it hasn't been frozen. Always ask your fish monger, or ensure the fish is clearly labelled.

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.

However, since acid also changes the texture of the protein in fish, essentially firming it up, you don't want to leave it in the acid for too long before cooking. About 30 minutes is perfect.

Use frozen fish.

It might be tempting to get fresh fish to make your ceviche, but frozen actually comes with less risks. And for ceviche, higher quality is always better. Look for a wild caught and flash frozen white fish, like cod or halibut. You want the texture to be firm and the flavor subtle.

You should be able to tell a difference in both the texture and the color of the fish. The color should be opaque/white, and the fish should split smoothly with a fork just like normal cooked fish. Also, it should not smell fishy at this point either.

If you prefer a more traditional raw ceviche, you can skip the step of boiling the shrimp. Instead, allow the citrus juice to cure it. Use high-quality, fresh shrimp, and allow it to cure for 30 minutes to 4 hours. (30 minutes will yield a rare fish, with a cured exterior and raw interior.

Whatever its provenance, ceviche essentially “cooks” the seafood you are using by denaturing the proteins, as they are by heat, but without the same risk of overcooking. That said, ceviche marinated too long may turn slightly rubbery.

Fish to use in ceviche:

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 is the best store bought fish for ceviche? ›

I find that white, lean fish work best for ceviche. I've made it with bluefish and salmon before but I don't like it so much; you might have a different opinion. My standard ceviche fish is Pacific rockfish or lingcod that's been pre-frozen.

Ceviche is basically raw seafood that is “cooked” in lime or lemon juice (sometimes orange juice).

While it might still be safe to eat, after sitting in the marinade for about two hours, the fish will begin to change in texture, and not in a good way. You'll want to serve ceviche as soon as it's finished marinating — we don't recommend keeping it out at room temperature for more than two hours.

In summary, ceviche is a nutritious and flavorful dish that can be a valuable addition to a weight loss diet. Its low-calorie content, rich protein sources, and abundance of vitamins and minerals make it an ideal choice for those looking to shed extra pounds.

Ceviche is so fresh and loaded with shrimp, tomatoes, cucumbers, and avocados; all marinated in fresh lime juice. For this Mexican Shrimp co*cktail, you can use raw shrimp or cooked shrimp meat (if you want to cut the prep time way down).

For that reason, ceviche should be treated like raw fish: Buy the best, freshest, most delicious saltwater-species (not freshwater) fish you can from a fishmonger you trust, looking or asking for a “sushi-grade” label if possible.

Absolutely, freshwater fish like bass or trout can be used for ceviche! While most traditional recipes call for saltwater fish, freshwater varieties can still work well. Just make sure to use the freshest fish possible and marinate it in citrus juice for an appropriate amount of time to ensure safety.