Ceviche de Pescado

This refreshing, tangy Ceviche de Pescado recipe (Fish Ceviche) is made with fresh tilapia fillets and surrounded by red onions, red, green peppers, tomatoes, avocado, and fresh cilantro. An excellent dish for any time throughout the year and perfect for entertaining a small or large crowd.

In the same way, Latin America enjoys eating soup year-round, the same applies with ceviche.

Because of its refreshing qualities, a lot of people associate ceviche with summertime.

In Latin America however, ceviche is enjoyed throughout the whole year. In Mexico, both ceviche and aguachile recipes are consumed year round.

Why limit yourself to having such a delicious dish only in the summer?

Especially now, with the holidays around the corner, ceviche makes for a delicious elegant appetizer or side dish and can feed a small or large crowd.

What is Ceviche?

Ceviche is raw seafood that is “cooked” while sitting in a marinade of fresh lime and/or lemon citrus juices. The acidity of the fruit cures the seafood which causes it to become firm and opaque in appearance.

As in normal cooking where heat is applied to cook a protein by “denaturing” it, the same applies to using citric acid.

The citric juice essentially denatures the raw seafood, hence, cooking it.

Once the seafood has cooked, you can then add other ingredients to enhance the flavor even more.

Different Variations of Ceviche

Depending on whether you are talking about South, Central American, or Caribbean ceviche, you will find different ingredients added.

For example, in Mexican ceviche, tomatoes, jalapenos, red onions, and cilantro are very common.

While Peruvian ceviche usually has fewer ingredients but is normally served with choclo (corn) and sweet potato slices.

Versus the Caribbean version, where you will find a combination of the same, similar, or sometimes different ingredients.

Common ingredients are tomatoes, onions, peppers, cucumbers, corn, red pimientos, cilantro, and even green olives.

Sometimes even pieces of fruit such as mangoes and starfruit will be added.

There is no single way to make ceviche as it all depends on the country, region, and household, but all variations are delicious.

What Kind of Fish Should I Use?

For this recipe, any type of firm fish can be used.

Tilapia, sea bass, cod, or mahi mahi are all great options.

The important takeaway here is to use the freshest fish possible or sushi-grade fish.

Can I Use Frozen Fish?

As I mention in my Puerto Rican Shrimp Ceviche recipe post, commercially frozen seafood is frozen solid at a temperature of -35 degrees. It is then stored for a minimum of 15 hours to kill parasites.

However, always use caution and buy from a trusted source.

Also, keep in mind, that if your local supermarket has a “fresh” seafood section, it is still probably best to go with frozen fish. This is because the fish that is displayed was most likely previously frozen and now thawed for sale as “fresh.”

How Long Should Fish Sit in Lime?

You will find a universally different answer to this question.

Based on personal preference and how small or large you cut the fish cubes will determine how long you let the ceviche marinate.

Some prefer to simply marinate the fish for a few minutes while others will let the fish sit for a minimum of two hours.

For this ceviche, I used tilapia fillets and do not like it to marinate longer than an hour and a half. In my opinion, cooking it any longer causes the fish to “overcook” in a sense, making it too firm.

Could I Use Precooked Fish?

Although there are some homes that make ceviche using precooked shrimps or canned tuna as in my albacore tuna ceviche recipe, this ceviche recipe de pescado is best made with raw fish.

Ingredients

Tilapia Fillets-are perfect for fish ceviche as it cooks rather quickly and is mild in flavor allowing all the flavors of all the other ingredients to blend through.

Red onions-I prefer to use red onions for this recipe but white onion, scallions or shallots work well too.

Red pimientos-red peppers add color and brings a sweet touch to this dish that helps balance the sour taste of the limes.

Cucumber– adds the perfect crunch to this dish.

Tomatoes-use whatever tomatoes you have available, they all work well. Grape tomatoes cut in half adds an elegant touch.

Green peppers-adds color and crunch to this dish.

Fresh cilantro-the distinctive flavor that shines through in a ceviche dish.

Limes-the acidic juice that cooks and flavors most ceviche dishes.

Salt and pepper-to balance the flavors.

Instructions for Ceviche de Pescado

Limes: Rinse all the limes to remove any bacteria on the skin and cut them in half. Juice the limes into a bowl and set aside.

Veggies: Rinse the peppers, cucumber and cilantro.

Chop: Chop all the veggies, cilantro and set aside.

Tilapia: Rinse the fish fillets under cool water and lay on a cutting board.

Cut: Cut the fillets into long strips and then into small cubes.

Marinate: Add the fish cubes to a plastic or glass bowl, and top with the lime juice. Make sure all the pieces are covered with the lime juice, cover the bowl, and place in the refrigerator for 45 minutes.

Add the veggies and cilantro: Remove the bowl from the refrigerator and top with the chopped veggies and cilantro. Stir all the ingredients together.

Salt and pepper: Add salt and pepper to taste and cover ceviche. Return it to the refrigerator for another 30 minutes.

Avocado: Cube the avocado and add to the ceviche when you’re ready to serve. Stir again. Enjoy!

Tips for Using Raw Fish

• Purchase the freshest fish possible or use frozen or sushi-grade fish.
• If you do not plan on making this ceviche recipe the same day, consider using frozen fish. (Commercially caught fish is frozen solid immediately once caught at a temperature of -35 degrees and stored for a minimum of 15 hours to kill any parasites)
• If using frozen fish, remove it from the freezer, and allow it to thaw in the refrigerator until ready to make.
• Rinse the fish under cold water before cutting it into cubes on a clean cutting board.
• Avoid cross-contamination by keeping the fish safely away from other raw ingredients.
• Make sure to wash all tools used for the fish like the cutting board and knife before using them to cut other ingredients for the ceviche. (I always start with my veggies first before cutting of the fish)

Key Points to Always Keep in Mind When Making Ceviche

• Consuming fish that has not been treated and prepared carefully can lead to food poisoning. (Ex. cross-contamination with other raw proteins) To learn more, check out this post by Seaside with Emily, Everything You Need to Know About Handling Raw Fish at Home
• It can be dangerous for the elderly, children, pregnant women, and immunocompromised individuals.
• Lime juice and other citrus juices, cannot completely eradicate microorganisms in the same way as heat can.

What to Serve with Ceviche de Pescado?

There are many options here!

• thinly sliced plantain chips
• tortilla chips
• crostini
• tostadas
• served inside a halved avocado like in this Stuffed Avocado Cauliflower Ceviche recipe or use half a pineapple hollowed out.

If you would like to serve it as a main dish, serve it beside Arroz Blanco (Puerto Rican White Rice), Coconut Rice, or Cilantro Lime Rice.

Other Ceviche Dishes You Will Love

To see a full list of all our ceviche recipes, including vegetarian ceviche recipes, type the word “ceviche” in the search bar.

In the meantime, here are a few ideas.

Tilapia Ceviche Tostadas

Ceviche de Brócoli (Broccoli Ceviche)

Shrimp Ceviche Tostadas

Ceviche Verde-Green Ceviche

📖 Recipe