The Basics / Ceviche
- The fisH -
The first and most important step to making ceviche is to always start with quality fresh wild-caught seafood. Never use frozen, farmed, or turning seafood. If you’re coastal, seek out a local fish mongerers; here in San Diego I recommend Tuna Harbor Dockside Market on West Harbor Drive for the freshest catch. Saltwater white fish are the most commonly used, but you can use shrimp, prawns, scallops, or octopus. When picking a fish, only choose those with firm and translucent flesh. The fish you buy should smell briny, like the ocean, but not "fishy." If you're buying whole fish, purchase fish with clear and glossy eyes and bright red gills. Generally, it’s recommended that you steer clear of certain oily fish like bluefish or freshwater species like catfish and trout. Above all, purchase the fish that looks the freshest - don’t be stuck on a specific type. If your recipe calls for sea bass but the fluke or sole looks better, take that instead.
Once you get your fish home, remove the skin, bones, or bloodline that may be on your filet - wrap it in plastic wrap and set it on a bowl of ice. This will help preserve the texture and flavor until you're ready to prepare your ceviche. When preparing to cut the fish, you want to use a very sharp knife with at least an 8-inch blade. Wet the blade and slice the fish in a single, continuous stroke starting from the heel of the knife and ending at the tip. Clean the blade with a damp towel, then start the second stroke at the heel of the blade and continue the cut until you have sliced cleanly through the fish. Cut into uniform pieces and keep in a glass or ceramic bowl.
- The Marinade -
Once the fish is sliced, you're ready to “cook” it in the acidic marinade. The ingredients that go into a ceviche have completely different consistencies and textures, so be sure to keep the seafood separate from the added ingredients during the marinating process.
As the fish sits in the marinade, the acid from the citrus juice will begin to penetrate the flesh with flavor and break down the proteins, giving the finished ceviche a texture similar to seafood cooked using heat. How long you want to leave the fish in the marinade is completely up to you. Think of the marinating process like cooking a steak: do you want your fish rare, medium-rare, or medium? (Trust us, no one wants a well-done fish!) After marinating for 10 to 15 minutes, the fish's exterior will start to firm up while the center will remain tender and moist—this is medium-rare. Let it sit for 15 to 25 minutes for medium, and 25 minutes for medium-well. The best way to decide how you like your ceviche "cooked" is to throw five pieces of fish in some marinade and taste every five minutes. (Keep the rest of your sliced fish chilled in the refrigerator or over ice.) This will allow you to experience how both the flavor and texture of the fish change over time.
It’s tough, but absolutely necessary to strike a balance between over-marinated and just marinated enough. We recommend marinating the fish for 10 to 20 minutes, any more time and you run the risk of the fish falling apart. This time frame perfectly ‘cooks’ the meat and absorbs the juice. On the flipside, under-marinating the fish will leave it appearing under cooked.
- Get the Ratios Right -
Here’s a rule of thumb: ½ cup of lemon or lime juice for every pound of fish. This is the perfect amount to cure the fish and result in the right consistency and flavor. Because this dish has so few ingredients, it’s incredibly important to use the freshest ingredients. Always, always, always use fresh squeezed juice.
- The Produce -
Ceviche is commonly paired with water based vegetables and fruits, such as tomato, mango, peppers, cucumber, onion, and avocado.
Shrimp ceviche
Total time: 30 minutes
ingredients
- 1 lb wild caught shrimp, pealed & deveined, small diced
- ½ cup fresh lime juice
- ½ cup cucumber, cored and small diced
- 8 serrano peppers, blanched, pealed, and seeded
- 2 Tbsp tequila
- 1 Tbsp white vinegar
- ¼ cup red onion, small diced
- ¼ cup cilantro, minced
- 3 avocados, small diced
method
In a large bowl, combine the shrimp with the lime juice. Let stand for 10 minutes until the acid in the lime juice begins to cook the shrimp and they turn opaque. Remove from acid and store in the refrigerator.
While the shrimp is marinating, prepare the chili serrano sauce. In a food processor, process the serrano peppers until they are smooth. Add garlic, tequila, vinegar, and a pinch of salt. Process until smooth then transfer to a medium sauce pot and bring to a simmer, then reduce heat. Cook for 20 minutes then strain to desired consistency into a bowl then to the refrigerator to cool completely.
Once everything is thoroughly chilled toss the shrimp in the serrano sauce. Toss with cucumber, cilantro, and avocado and serve chilled. You may also perform this recipe in reverse, making and cooling the sauce first, chopping the additions while the shrimp marinates and chilling everything together prior to serving.
ahi tuna ceviche
Total time: 35 minutes
ingredients
- ½ pound wild caught Ahi tuna steak, small diced
- 1 Tbsp tamari
- 1 Tbsp toasted sesame oil
- ½ Tbsp rice vinegar (or Yuzu Rice Vinegar preferred)
- ½ Serrano pepper, seeded, minced
- 1 Tsp ginger, small diced
- ½ Tbsp white sesame seeds
- ¼ cup cucumber, small diced
- ¼ cup fermented red onions
- 2 Tbsp cilantro, chopped
- 1 lime, juiced
- 1 teaspoon black sesame seeds, garnish
method
In a blender, blend tamari, white sesame seeds, vinegar, and ginger on high until smooth. With the motor still running add the sesame oil.
In medium bowl, toss diced tuna with lime juice, let sit for 5 minutes in a cool space or in the refrigerator.
Add the rest of the ingredients (except for black sesame & avocado) to the bowl and drizzle the tamari mixture over. Toss until coated but be sure there isn't excess sauce in the bowl. Chill for 20 minutes then garnish with avocado and black sesame. Serve chilled.
white fish ceviche
total time: 30 minutes
ingredients
- 1 lb wild caught white fish, small diced
- 1 cup fresh lime juice
- ¼ cup fresh orange juice
- 1 white onion, small diced
- 3 serrano chiles, stemmed, seeded and minced
- ⅓ cup cilantro, chopped- plus a few leaves for garnish
- 1 avocado, small diced
- Salt, to taste
- EVOO, to taste (optional)
method
In a large bowl, coat the fish in the lime and orange juice. Set aside to marinate for 10 minutes.
In a separate bowl, combine chiles, onion, cilantro, and optional olive oil. Add the fish and season with salt, and toss. Garnish with avocado and serve chilled.
campechana
Combination of shrimp, octopus, scallops & oysters
total time: 40 minutes
ingredients
- 2 medium poblano chiles, minced
- ½ lb wild caught shrimp, peeled, deveined, tails removed
- 1 tomato, seeded, small diced (less than a cup)
- 1 jalapeños, cleaned, minced
- ½ cup homemade tomato–clam cocktail, similar to Clamato juice
- ¼ cup lacto fermented ketchup
- 3 Tbsp pitted green olives, chopped
- 2 Tbsp cilantro, chopped
- 2 Tbsp white onion, minced
- 1 tsp fresh oregano, minced
- 1 tsp garlic, minced
- 3 Tbsp fresh lime juice
- 2 Tbsp olive oil
- ½ lb wild caught crabmeat
- 1 avocado, small diced
method
Prepare an ice bath in a medium bowl with about 2 cups ice and cold water.
Turn on broiler and line a baking sheet with parchment paper. Arrange chilies on sheet and broil until charred and tender, then transfer to a bowl and cover with plastic wrap. Steam chiles for 15 minutes then peel, halve, seed, and small dice.
Bring a medium pot of salted water to a boil and cook shrimp slightly until opaque and slightly pink, then immediately transfer to the ice bath. Drain and pat dry.
In a large bowl, combine chiles, tomato, jalapeños, clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, and oil - then fold in shrimp, crab, and avocado. Season lightly and serve in a tall glass; option to garnish with a bay leaf.
Octopus Ceviche in Chile Ancho Adobo
total time: 1 hour 10 minutes
ingredients
- 1 lb octopus (cooked), small diced
- ½ tomato, small dieced
- ¼ white onion, small diced
- 1 Tbsp cilantro, chopped
- ½ jalapeño, minced
- Garlic Oil
- ½ cup lime juice
- For Adobo
- 6 oz dried ancho chilies, stemmed & seeded
- ½ cup apple cider vinegar
- 8 cloves garlic, minced
- ½ tsp black pepper, ground
- ½ tsp cumin, ground
- ¼ tsp cloves, ground
- 2 tsp mexican oregano, dried
- 32 oz bone broth
- 3 Tbsp rapadura or sweetener of choice- adjust accordingly
- Avocado oil
Adobo Sauce
In a large skillet, heat oil over medium heat. Toast chiles a few at a time until blistered and fragrant, a couple seconds on each side, then transfer to a bowl. Cover chiles with 3 cups warm water and weigh down with a plate or smaller bowl to keep them submerged in the water. Allow chiles to rehydrate for 30 minutes. Pour off excess oil from the skillet and reserve to the side.
In a blender on low, combine the garlic, oregano, black pepper, cumin, cloves and vinegar. Add the rehydrated chiles while the blender is running. Increase speed to high then slowly pour in the liquid from the chilies. Process until to a smooth puree is achieved, then force through a medium-mesh strainer into a bowl.
Reheat the skillet that was used for frying the chilies over medium heat. Add the adobo to the pan and cook until it is reduced to a thick paste, about 10-15 minutes.
Reduce the heat and add the bone broth slowly while stirring and incorporating into the paste. Increase the heat again to a medium flame and slowly simmer until sauce is no longer watery.
Season sauce with rapadura and salt to taste. Transfer to the refrigerator to cool.
Finishing the dish
In a large bowl, combine all of the ingredients except the octopus. This should look like a salsa.
Toss the ingredients in the adobo sauce until lightly covered- a little at a time. Careful not to add too much - you can always add more later. Add the octopus and any desired garnished and toss one more time with a squeeze of lime before serving.
