I’m not sure what the weather’s like where you are, but here in Minnesota, we’re riding out an early heat wave—and it’s sticking around into next week. My taste buds have already transitioned into summer mode, and right now, ceviche is topping my list of seasonal favorites.
Ceviche is a refreshing, vibrant dish rooted in Latin American cuisine. It features fresh seafood marinated in citrus juices—typically lime and lemon. The acidity of the citrus "cooks" the seafood without any heat, transforming its texture and color as the proteins firm up and turn opaque. It’s bright, zesty, and perfect for warm-weather cravings.
In case you are not familiar with ceviche, here is a quick primer:
Fresh Seafood is key: Typically made with fish or shellfish like shrimp, scallops, or octopus. The seafood must be very fresh since it's not cooked with heat.
Citrus Marinade: The primary component of ceviche is the citrus marinade. Lime and lemon juices are most common, though other citrus fruits like orange or grapefruit can be used.
In ceviche, the acid breaks down the proteins in the fish or shellfish, which unravels and then re-bonds in a different way similar to what happens when heat is applied during traditional cooking. As a result, the seafood takes on a "cooked" texture, even though no heat is used.
However, it’s important to note that acid does not kill all bacteria or parasites like heat would. That’s why using fresh, high-quality seafood is essential when making ceviche.
Aromatic Additions: Red onions, cilantro, and a variety of peppers (such as jalapeños or serranos) are usually added for flavor and crunch.
Vegetables and Fruits: Tomatoes, cucumbers, avocados, and even mango or pineapple can be added for additional texture and taste.
Seasoning: Salt, pepper, and sometimes a splash of hot sauce or a pinch of cumin are used to enhance the flavors.
Ceviche is usually served chilled, making it a popular choice for hot weather. It can be enjoyed as an appetizer, a main dish, or even as a topping for tacos or salads.
It is also a healthy option because it is low-fat (especially when made with lean fish), high in protein, and rich in vitamins and minerals. Ceviche is not only a delicious and refreshing dish but also a healthy and versatile one that reflects the rich culinary traditions of Latin America.
Spicy ceviche is like a fiesta in your mouth! This refreshing seafood dish is perfect for summer, combining fresh fish or shrimp with zesty lime juice, crunchy veggies, and a kick of heat from spicy peppers. I keep mine pretty simple, but the result is still a vibrant, no-cook dish that's both healthy and delicious, ideal for a fun gathering with friends or a casual meal at home.
Spicy Ceviche (serves 3)
Ingredients:
1 lb fresh fish (I love shrimp and scallops), diced
1 cup fresh lime juice (about 8-10 limes)
1/2 cup fresh lemon juice (about 4-5 lemons)
1/2 red onion, finely chopped
1 jalapeño, finely diced (remove seeds for less heat)
1 large tomato, diced
1/2 cup fresh cilantro, chopped
1 avocado, diced
Salt and pepper to taste
Tortilla chips or tostadas for serving
Instructions:
Marinate the Fish: In a large bowl, combine the diced fish with the lime and lemon juice. Ensure the fish is fully submerged. Cover and refrigerate for about 1-2 hours, or until the fish turns opaque and firm.
Prepare the Veggies: While the fish is marinating, chop the red onion, jalapeño pepper, tomato, and cilantro.
Mix it Up: Once the fish is ready, drain off most of the citrus juice, leaving a bit to keep everything moist. Add the chopped vegetables and cilantro to the bowl and mix gently.
Season and Serve: Season with salt and pepper to taste. Gently fold in the diced avocado. Serve immediately with tortilla chips or on tostadas.
Sides: I love to have a side dish of fresh sliced heirloom tomatoes and a tomato pesto to dress it. Add a glass of rose and you have a light a delicious meal.
Enjoy your spicy ceviche with a cold beverage, and let the flavors transport you to a sunny beach!
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