← Back to Search Results
curing Latin American, Mexican
 Basic Ceviche

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ceviche, which is also known as cebiche or seviche, is, simply put, any type of seafood that is “cooked” (without heat) by marinating it in lime juice or another acidic liquid. The seafood doesn’t really cook in the same way as it does with heat, but its texture, color, and flavor change as it absorbs the marinade. After the acidic marinade has permeated the surface of the cut-up seafood, the marinade is discarded.

At Rosa Mexicano, ceviche might include coconut, mango, prickly pear, or mixed herbs as well as seafood. Ceviches can be served fairly dry—that is, removed from the marinade and flavored with salsas like pico de gallo—or wet, with a freshly made citrusy sauce. At Rosa Mexicano we find that our customers prefer the latter, which is light and refreshing.

Our Basic Ceviche demonstrates the crucial balance between acid and salt in a marinade. It is always a good idea to taste the marinade before adding the seafood, adjusting the seasonings as necessary. The individual recipes based on this basic ceviche each call for a specific type of fish or shellfish, but feel free to wing it with your favorite seafood. Keep in mind, however, that some ingredients, like shrimp, lobster, and octopus, require precooking (grilling or poaching are most common); since these do not get marinated in lime juice, the final ceviche will need a little more acid added to the final sauce.

Ingredients

  • 1 pound mahi mahi, red snapper, grouper, or sea bass fillets, cut into 1/2 inch cubes or 1/4 x 1/4-inch strips, and/or other seafood (partially cooked if necessary; see Headnote)
  • ¾ cup freshly squeezed lime juice, strained
  • 1½ teaspoons salt
  • ½ teaspoon dried oregano, crumbled

Directions

Put the raw fish into a tall narrow glass or stainless steel container. Stir the lime juice, salt, and oregano together in a small bowl and pour over the fish. Refrigerate for 1 hour.

Drain the seafood thoroughly and discard the liquid. Add cooked seafood, if using.


© 2007 Rosa Mexicano
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings.

112kcal (6%)
18mg (2%)
2mg (4%)
31mcg RAE (1%)
299mg
46mg
20g
0g
0g
1g
91mg (30%)
224mg (9%)
1g (3%)
3g (4%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lidias-italy Lidia's Italy
by Lidia Bastianich
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
in-the-kitchen-with-david In the Kitchen with David
by David Venable
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
mexican-everyday Mexican Everyday
by Rick Bayless
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?