Ceviche, a vibrant dish from Latin America, is a celebration of fresh seafood "cooked" in citrus juices. This recipe combines the delicate sweetness of shrimp with the firm texture of white fish for a truly delicious experience. Get ready to tantalize your taste buds!
What is Ceviche?
Before we dive into the recipe, let's understand what makes ceviche so unique. It's a culinary marvel where raw fish and/or seafood "marinates" in acidic citrus juices, like lime or lemon. This process, called cebiche in Quechua, "cooks" the seafood through a chemical reaction, denaturing the proteins and resulting in a firm, opaque texture. The result is a refreshing, light, and intensely flavorful dish, perfect for hot weather.
Ingredients for Fish and Shrimp Ceviche
This recipe yields approximately 4 servings. Feel free to adjust the quantities based on your needs.
- Seafood:
- 1 pound firm white fish (such as snapper, sea bass, or halibut), cut into ½-inch cubes
- 1 pound shrimp, peeled and deveined, cut into ½-inch pieces
- Citrus:
- 1 ½ cups fresh lime juice (about 10-12 limes)
- ½ cup fresh orange juice (about 2 oranges)
- Aromatics & Seasoning:
- 1 red onion, thinly sliced
- 1 jalapeño pepper, seeded and minced (optional, adjust to your spice preference)
- 1 cup chopped cilantro
- 1 avocado, diced
- 1/2 cup chopped tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
How to Make Fish and Shrimp Ceviche: A Step-by-Step Guide
-
Prepare the Seafood: Ensure your fish and shrimp are extremely fresh. Cut them into ½-inch cubes or pieces to ensure even "cooking" and quick marinating.
-
Combine with Citrus: In a large glass or ceramic bowl (avoid metal, as it can affect the flavor), gently combine the cubed fish and shrimp with the lime juice and orange juice. Make sure the seafood is completely submerged.
-
Marinate: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The seafood will begin to change color and become opaque as it "cooks." The marinating time depends on the thickness of the fish and shrimp pieces; smaller pieces require less time.
-
Add Aromatics: Once the seafood is opaque and firm, gently stir in the red onion, jalapeño (if using), cilantro, avocado, and tomatoes.
-
Season and Serve: Drizzle with olive oil, season with salt and pepper, and gently toss to combine. Taste and adjust seasoning as needed. Serve immediately or chill for a short time before serving with tortilla chips or crackers.
Tips for the Perfect Ceviche
-
Freshness is Key: Use the freshest seafood possible. The quality of your ingredients directly impacts the flavor of your ceviche.
-
Don't Over-Marinate: Over-marinating can make the seafood tough. Follow the marinating time guidelines closely.
-
Adjust to Your Taste: Feel free to adjust the amount of jalapeño or other spices to suit your preferences. You can also add other vegetables like bell peppers or cucumber.
-
Safety First: Always use high-quality, very fresh seafood. If you have any concerns about the freshness, it's best to err on the side of caution and not consume it.
What are the health benefits of eating ceviche?
Ceviche is a light and refreshing dish that's packed with nutrients. The fish and shrimp are excellent sources of lean protein and omega-3 fatty acids, which are beneficial for heart health. The citrus fruits are rich in Vitamin C, and the vegetables add extra vitamins, minerals, and fiber.
What kind of fish is best for ceviche?
Firm, white fish that holds its shape well is ideal for ceviche. Popular choices include snapper, sea bass, halibut, and mahi-mahi. Avoid oily fish as they can become mushy when marinated in citrus juices.
How long does ceviche last in the refrigerator?
Ceviche should be consumed within 24 hours of preparation for optimal quality and safety.
Enjoy your delicious and refreshing fish and shrimp ceviche! Remember to always prioritize food safety and use the freshest ingredients.
