Ceviche is one of the most appetizing appetizers in existence. With evident routes that date back well over 2,000 years, there is a reason why ceviche has been a mainstay of Latin America for so long.
To discover that reason and see why ceviche is a food of the future, we have collected together 13 of the most delicious ceviche recipes this side of Tijuana.
We hope you’re hungry because these citrus-ey seafood and fish ceviche recipes have got one thing in mind, and this is dinner tonight!
1. Mexican Ceviche
This Mexican shrimp ceviche recipe is as authentic as it is delicious.
With ingredients like jalapenos, radishes, tomatoes, tomato juice cocktail, clam juice cocktail, fresh cilantro, lemon, and jumbo shrimp in the mix, you just know this ceviche is going to take you straight to the shores of Mexico.
We would suggest serving it alongside some cold Cervezas and corn chips to really seal the deal on your Mexican seaside dream.
2. Tuna Ceviche
Tuna is one of the O.G fishes used to make ceviche for a reason, it is perfect for it. Thick and chunky steak-like pieces of tuna are ideal for dressing up, marinating down, and eating raw.
The recipe calls for mixing the tuna chunks through a tantalized lineup of ingredients that includes powerhouse players like avocado, jalapeno, cilantro, red onion, and plenty of lime juice.
One tip for tuna ceviche is to source only the finest raw, sushi-grade tuna steak that you can find. No, tuna out of the can will not cut it in the ceviche equation.
3. Tilapia Ceviche
Tilapia (see also ‘19 Perfect Side Dishes To Serve With Tilapia‘) is a very typical fish used for ceviche preparation in Central and South America. Tilapia is a particularly tender whitefish that cooks very well in lime juice for ceviche.
This recipe keeps with traditions by serving the fish in individual salty pastry cups, appetizer-style. Other ingredients include orange juice, lime zest, sugar, jalapeno, red onion, and, fresh cilantro.
If you are looking for an authentic ceviche recipe from Peru, this is it.
4. Hearts Of Palm Ceviche
This unique ceviche recipe has decided to ditch the reliance on fish for a more plant-based offering.
That’s right, this is vegan ceviche and it is bucking trends and setting standards for plant-based food with a difference.
If you have never heard of heart of palm before (see also ‘The 20 Best Canned Hearts Of Palm Recipes‘), it is essentially what it reads on the tin – a vegetable that is harvested from the inner core of certain palm trees.
Throw a bunch of Mexican-inspired ingredients together with the heart of palm and you have got yourself ceviche, sin fish.
5. Peruvian Ceviche
Though the origins of ceviche are fiercely contested in Latin America, most people tend to give the nod to the Peruvian people.
This Peruvian ceviche recipe will leave you with tanged-out tastebuds and desiring more.
Fresh mint, fresh coriander, fresh red chilies, mustard cress, fennel tops, the juice of three lemons, spring onions, extra virgin olive oil, and yellow pepper are married with a fresh white fish, something like snapper, and nobody is arguing.
6. Bream Ceviche
Bream is another great fish to turn into ceviche. It’s light, it’s white, and it pairs swimmingly with the fresh and funky flavors of this recipe.
Creamy avocado, cabbage leaves, fresh cilantro, red onion, salt, pepper – there is nothing out of the ordinary here, and that is the point.
Leave it up to the bream to be the star of the show for what’s not cooking tonight.
Not that we are outright suggesting it, but pair this bream ceviche with something fruity, dry, and white, and you are in for a serious summertime treat.
7. Jicama Ceviche
This is another ceviche recipe that has intentionally left fish out of the equation to the praise of veggie and vegan eaters everywhere.
Swapping it out for the Mexican turnip that goes by the name of Jicama helps to give the dish some authenticity.
Flavored with potent ingredients like Worchestshire sauce, ketchup, olives, and coriander to name but a few, it is clear this is a vegetarian ceviche that doesn’t go lightly on taste.
8. Larb Salmon Ceviche
Laab is a traditional Thai dish that cooks thin pork strips in lime juice, ceviche-style.
This larb salmon ceviche recipe takes the best parts of Laab, the best parts of ceviche, marries them together, and we are all the better for it.
Clocking just 160 calories per serving, this is also a super healthy dinner idea for when you are keeping it lean and mean.
Two salmon fillets, rice, chili flakes, coriander, spring onions, fresh mint leaves, and two limes is all you will need to make tonight’s dinner a healthy, protein-rich one.
9. Scallop Ceviche
Save this scallop ceviche recipe for an evening when you trying to impress that specia someone, and it will do all the work for you.
King scallops and ripe plums marinate in a fiery lineup of cayenne pepper, lime juice, sugar, fresh tarragon, and sea salt flakes, and it all just feels really right.
Eight ingredients to source, thirty minutes to prepare, invite that special someone over and let’s make this a party – a scallop ceviche party!
10. Cauliflower Ceviche
Cauliflower as a meat substitute can do no wrong.
Cauliflower ceviche may sound like a strange one to some, but cauliflower has just the right light taste and fresh texture to rock the socks off even the ceviche purists.
One word of caution to the wind is that this recipe features none other than the hot and heavy serrano pepper, two of them to be precise.
For this reason, we would suggest treading lightly if you are not a seasoned pepper enthusiast.
11. Crab Ceviche With Cucumber And Jicama With Garlic-Rubbed Grilled Bruschetta
Crab is another seafood that makes a lot of sense as ceviche. Source 750 grams of crab meat, minus the shells and bits and this is your starting block.
On top of the crab, you are going to need quite a few ingredients to whip this appetizer up into existence, but don’t worry, it will all be worth it.
Crab ceviche with cucumber and jicama sounds pretty darn tasty anyways. Served atop garlic-rubbed and grilled bruschetta turns this into an appetizer with no peers.
12. Ceviche Tacos And Korean Slaw
Mackeral ceviche shoved in a soft taco with plenty of fiery Koran slaw is fusion food at its very finest.
Tabasco and chilies have been called up to the plate to give this dish a good and honest kick.
Other notable ingredients in the mix include pepper sauce, sesame oil, and 100ml of both lime and lemon juice. 20 minutes to prepare – we can’t help but be very excited by this recipe.
13. Tabasco Jalapeno Sea Bass Ceviche
Rounding out our list of the best ceviche recipes is a tabasco-infused doozy. Tabasco and jalapeno are the two stars of this sea bass ceviche show.
The cool thing about this ceviche is that its another 20-minute miracle dish. Serving six people as an appetizer with ease, this recipe will be there for you when times are tough and of the essence.
The key to this dish is to source the freshest sea bass that you possibly can. If that means learning how to fish, then so be it!
Frequently Asked Questions
Is The Fish In Ceviche Raw?
Fish that is prepared as ceviche is not technically raw and it is not technically cooked.
What happens to fish when it marinates in the citric acid of cirtus fruits for any amount of time is known as denature. Denature is a chemical process that cooks the fish without the need for firing up the grill.
What Countries Eat Ceviche?
Across all of Central and South America you will find local people eating ceviche.
However, while this is most certainly true, ceviche is most famous for being Peruvian.
Being the country’s national dish certainly helps, but ceviche means more to Peruvians than just being there national dish.
Ceviche is a way of life down in Peru, with the local people taking fresh ceviche any time they can get it. Other countries that it is particularly popular include Chile, Ecuador, Columbia, and Mexico.
So there you have it. 13 of the most tantalizing ceviche recipes this side of Tijuana.
Whether you have your eyes and appetite locked on authentic Peruvian ceviche, vegan ceviche, crab ceviche, scallop ceviche, whatever it is, as long as its fresh, you can’t go wrong.
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