Ceviche is a popular seafood dish that has been recognized as one of the healthiest appetizers in the culinary world. It is a dish that is mainly made from fresh raw fish, shrimp or other seafood that is marinated in lime and/or lemon citrus juices. We have ceviche recipes created with the major ocean ingredients.
The acidity of the citric juices works wonders on the fish, causing it to denature its proteins and become firm and opaque while absorbing an incredible depth of flavor which adds dimension to the seafood.
The lime in the marinade not only cures the fish, but also reduces the bacteria count, making the fish safer to consume. Whether you prefer ceviche as an appetizer or as a main course, it is a refreshing and satisfying dish.
Cooking Fish for Ceviche
In order to prepare a safe and tasty ceviche, it is crucial to pay attention to the quality and freshness of your seafood. Although the seafood may seem to “cook” in the lime or lemon juice, it is important to note that this method does not guarantee the elimination of all parasites in the fish.
To ensure the safety of your dish, we recommend buying high-quality, sushi grade fish from a reputable fish market.
For shrimp ceviche, it is recommended that the shrimp is cooked and cooled before mixing with the citrus ingredients. Pre-cooking the shrimp will not only improve the texture of the shrimp but also help to eliminate any potential health concerns.
There is a very informative article by Serious Eats about ceviche and marinades that you should read if you are interested in learning more about the citrus cooking process.
Following proper food safety protocols significantly reduces the risk of pathogens and foodborne illness. It is highly recommended for pregnant women, children, the elderly, and those with compromised immune systems to be especially cautious and seek the advice of a health professional prior to consuming raw fish or seafood.
Best Seafood to Use in Ceviche Recipes
Ceviche (aka cebiche) is believed to have originated in Peru. Ceviche is made with fresh fish such as tuna, mahi-mahi, or sea bass. However, it can be made with just about anything edible from the ocean, such as crab, lobster and shrimp.
The seafood is considered the primary ingredient is ceviche.
The secondary ingredient includes citrus juices, mostly fresh lime juice, red onions, peppers, fruit, avocados, cilantro and various seasonings.
Each recipe has its own staple ingredients as well as its added unique ingredients that make it a variation of the classic recipe.
Mahi-mahi is a great seafood to eat. It has pale pink, lean flesh that is good for cooking. When cooked, it becomes flaky and white. It is a good choice for ceviche because it keeps its shape well and stays tender.
The best thing about Mahi-mahi is that it is a sustainable seafood option. It grows quickly and can reproduce a lot, so it does not damage the environment as much as other types of seafood. Using the Hook and Line method to fish for Mahi-mahi is the most eco-friendly option.
There are different types of Cod found in the Atlantic, Pacific and Greenland. The meat of Cod is very soft, white, and has a mild taste.
People all over the world prepare Cod in many different ways, and it is a popular food in many cultures, both old and new. It is a great option for ceviche and is readily available at most fish markets.
Sea Bass Ceviche:
'Sea bass' means a lot of different types of fish that live in the ocean. They can live in shallow or deep waters and have different characteristics that help them survive.
These fish have different names and are hard to identify because they all get called 'sea bass'. Generally, sea bass is a white fish and if you see a fish labeled as ‘Sea bass’ at the fish market ask about the type.
Tuna, with its numerous species, is undeniably one of the most consumed fishes globally. Belonging to the mackerel family, this versatile fish is a subgroup of eight different species that vary in terms of size and color, allowing ample choices.
The fact that tuna is a nomadic species means it can be found anywhere in the world's oceans. Its popularity is due to it being used in various cuisines globally. Notably, tuna is used in dishes such as sushi, making it a perfect choice for ceviche.
There are eight types of salmon. Seven are found in North America and Asia, and one is raised on farms. Each one is a little different, but they all have firm, juicy meat that is either red or orange.
This color comes from their diet of shellfish and high oil content. People value salmon a lot because it is really good for you. It has omega-3 fatty acids, high-quality protein, and many important vitamins and minerals.
Scallops are a type of sea creature that have two shells. They are similar to other shellfish like oysters, mussels, and clams. When you open a scallop, you will see a white part that we eat, which is called the adductor muscle.
Scallops also have an orange part called the coral, but we usually don't eat it in the U.S. There are two types of scallops: bay scallops and sea scallops. Bay scallops are smaller and more delicate, while sea scallops are bigger, up to 2 inches wide. When you cook the adductor muscle of a scallop, it becomes tender and has a sweet and salty flavor.
Shrimp are a type of seafood that people in the United States really like. They come in different sizes and can live in both saltwater and freshwater.
Shrimp have a unique taste that is slightly sweet and briny, and they are tender when cooked. This special taste makes them good for cooking in lots of different ways. Because of this, shrimp are very popular all over the world.
Shrimp ceviche with passion fruit is a must try. It’s brighhttps://thymeofseason.com/shrimp-ceviche-with-passion-fruit/
t and fresh; full of zesty lime juice, exotic slightly tart passion fruit with just the right heat added from the jalapeno. We mixed in a touch of agave nectar to balance out the tart acidity.
Lobster is the epitome of luxury seafood, boasting a sweet marine taste with tender, firm and succulent meat. The tastiest flesh is found in the tail, claws, knuckles, legs or body, the tails and claws provide the finest and most tender meat.
There are many varieties of lobster and the two main types are cold water and warm water lobsters.
Cold and warm water lobsters are the two main groups, with cold water lobsters considered the standard thanks to their three impressive sets of claws.
Warm water crabs are actually a type of large crayfish and are commonly known as ‘rock lobsters’, ‘spiny lobsters’ or ‘false lobsters’? Despite lacking front claws, these creatures are highly prized for their delicious tail meat and are frequently harvested.
The crab is a crustacean found in many coastal regions. It is related to the lobster and shrimp. The crab has a unique shape with a long tail hidden in the middle of its body, and a hard shell covering it. This helps it survive in different environments.
Crabs can be found in oceans, fresh water and land. They are very good at adapting to their surroundings.
Octopus meat has a unique texture, it is smooth but firm-to-chewy. They eat high-quality shellfish which makes it taste sweet and mild. The outside of the meat is purplish-black, but the inside is white and is edible. When cooked, the meat turns a beige color with some pink. Octopus meat is a special type of food that is worth trying.
The Octopus is also packed with nutrients. It has low fat and calories but is high in protein. Octopus can help improve your heart health, mental performance, and gut health. This is because the Octopus has special nutrients that can give your body a lot of benefits.