← 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.
 

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
desserts-4-today Desserts 4 Today
by Abby Dodge
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
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
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?