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Ceviche

wholehavards
Ceviche is one of my favorite dishes for summer (or any time, really). If you don’t know, ceviche is diced raw fish marinated in citrus juice that cooks the fish.
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Appetizer, Main Course, Salad, Snack
Cuisine Peruvian

Ingredients
  

  • 10 oz Frozen Orka Bay Flounder
  • 4 limes zest 1, use all 4 and juice (Microplane works hgreat here for zesting)
  • 1-2 Serrano or jalapeno pepper depending on your spice tolerance
  • 1 orange zest and juice 1/2
  • 1 pinch cumin
  • salt and pepper to taste
  • 3-4 tbsp chopped shallot or red onion
  • 1/4 cup chopped cilantro
  • 3 cloves garlic grate with same microplane you used for the citrus

Instructions
 

  • Place fish i bowl of cold water for 10-15 minutes. It is easier to dice when it's partially frozen, so you want to watch it and keep feeling it to make sure it doesn't fully defrost.
    Dice fish and dump water from bowl. Then add fish back to bowl.
  • Using a microplane zest the lime and orange into bowl.
  • Juice all limes and 1/2 of the orange into the bowl as well.
  • Salt and pepper the fish lightly, you can add more to taste later.
  • Refrigerate for 6-12 hours.
    I like to make this a day ahead of time, but you can absolutely make it the day of, just allow at least a few hours for the fish to cook in the lime juice.
  • If you're serving this the same day, go ahead and add the shallot, garlic. cilantro, and peppers. Toss to combine, cover, then refrigerate.
  • If this is for the next day, reserve the shallot, garlic, cilantro, and pepper in a small bowl. Toss to combine for the last few hours of marinating.
    Otherwise, you'll end up with slightly pickled shallots and serrano which changes the texture.
  • Enjoy!

Notes

I like flounder because it’s so thin and “cooks” quickly. If flounder isn’t available, red snapper, halibut, or cod are great too! You can add whatever flavorings you want, but my favorite is Serano, cilantro, and a mix of lime/orange juice. You could add pineapple or serve it with some avocado. I don’t recommend mixing avocado into the ceviche because it tends to get mushy, and the dish won’t save as well. It’s great to bring to a party or as an easy lunch, dinner, or tapas dish. Serve with fried plantains or any chip of your choice!
Keyword ceviche, citrus, flounder