Name: Captivating Ceviche Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 1 pound Fresh Seafood (such as firm white fish, shrimp, or scallops); 1 cup Fresh Lime Juice; 1/2 cup Red Onion, finely chopped; 1/4 cup Fresh Cilantro, finely chopped; 1 Jalapeño, finely chopped (seeds removed for less heat); 1 Tomato, diced; 1 Avocado, diced; 1 tsp Salt and Pepper, to taste

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Introduction

This captivating ceviche recipe offers a fresh and vibrant way to enjoy seafood. Marinated in lime juice and combined with crisp vegetables, it’s a light, flavorful dish perfect for warm days or as an appetizer to impress guests.

A white bowl filled with a fresh shrimp ceviche salad, showing a mix of small pink shrimp, diced light green avocado, bright red tomato pieces, small chunks of purple onion, and green cilantro leaves scattered on top, with a halved lime resting on the rim of the bowl on the right side; the bowl sits on a white marbled surface with another lime cut in half blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh seafood
1 cup fresh lime juice
1/2 cup red onion
1/4 cup fresh cilantro
1 jalapeño
1 tomato
1 avocado
1 tsp salt and pepper

Instructions

Step 1: Prepare the seafood by rinsing it under cold water and patting it dry. Cut into small, bite-sized pieces and place in a mixing bowl.
Step 2: Marinate the seafood by pouring fresh lime juice over it until fully submerged. Cover with plastic wrap and refrigerate for 20-30 minutes until the seafood becomes opaque and firm.
Step 3: While the seafood marinates, prepare the vegetables. Finely chop the red onion, jalapeño, and fresh cilantro. Dice the tomato and avocado, then place them in a separate bowl.
Step 4: After marinating, remove the seafood from the refrigerator. Drain off excess lime juice and transfer the seafood to the bowl with the chopped vegetables. Gently toss to combine.
Step 5: Season the ceviche with salt and pepper to taste. Adjust seasoning as needed, adding more lime juice if desired.
Step 6: Cover and refrigerate the ceviche for an additional 15-30 minutes to allow the flavors to meld together.
Step 7: Serve the ceviche in bowls or serving dishes. Garnish with additional cilantro leaves or lime slices if you like.
Step 8: Enjoy your delicious homemade ceviche with tortilla chips, crackers, or alongside sliced avocado.

Tips & Variations

Use a mix of seafood like shrimp, scallops, and firm white fish for varied texture and flavor.
For extra heat, add more jalapeño or substitute with serrano pepper.
Serve immediately after the final chilling for the freshest taste, or within a few hours for best results.

Storage

Store ceviche in an airtight container in the refrigerator for up to 24 hours. Because ceviche is “cooked” by acid, it is best enjoyed fresh. When reheating is not recommended, but you can easily chill and serve cold again. Avoid freezing as it will alter the texture of the seafood.

How to Serve

A white bowl filled with three layers of fresh ingredients: the first layer has small, diced green avocado chunks mixed with orange tomato pieces, bright purple onion slices, and green cilantro leaves scattered on top; the second layer shows pale pink cooked shrimp with a firm texture spread evenly throughout; the third layer is more of the diced vegetables and herbs blending with the shrimp, creating a colorful mix of green, orange, white, and purple; a halved lime rests on the side inside the bowl, showing its juicy, light green interior; all placed on a white marbled surface with soft lighting highlighting the fresh colors, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for ceviche?

Yes, but make sure it is fully thawed and very fresh before preparing. Proper handling is essential to ensure safety and the best texture.

How long should I marinate the seafood?

Typically, 20-30 minutes is enough for the citrus juice to “cook” the seafood until it’s firm and opaque. Over-marinating can make it tough.