Ceviche Recipes

Ceviche Recipes

Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. The marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. The acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto.
Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

Recipe Categories : | All Seafood | MAIN INDEX | Abalone Seviche |

Peruvian Seviche
The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.

Ingredients :

  • 1 lb fish fillets (corbina, red snapper, or any good quality whitefish)
  • juice of three lemons
  • juice of three sour oranges or limes
  • 1 medium onion, thinly sliced
  • salt and pepper, to taste
  • pinch of cayenne pepper
  • 1 clove of garlic, minced
  • 1 hot pepper, chopped fine
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro


Preparation and Cooking Instructions :

  1. Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.
Ecuadorian Seviche
In Ecuador seviche is served with potato chips, popcorn, sweet potatoes or kernels of corn that are about an inch long and almost as broad. Ecuadorians usually combine three citrus juices plus vinegar in their seviche.

Ingredients :

  • 2 pounds whitefish
  • juice of 6 limes, 3 lemons, 3 sour oranges, or enough to make 2 cups juice
  • 4 tspn salt
  • ¾ tspn black pepper
  • ¼ cup vinegar
  • 2 medium onions, sliced very thin
  • 2 or 3 red or yellow hot peppers, slivered


Preparation and Cooking Instructions :

  1. Cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar.
  2. Let stand about 6 hours in refrigerator.
  3. Pour boiling water over the onions and drain. Add to the fish.
  4. Add slivered hot peppers and let set overnight.
Panama’s Corvina Seviche

Ingredients :

  • 1 lb fillets of corvina
  • juice from 12 limes, more if necessary
  • 3 medium size tomatoes, chopped finely
  • 3 onions, chopped finely
  • 2 hot peppers, remove part of it after it has set about 2 hours
  • 1 green pepper, chopped fine
  • 1 clove garlic, minced
  • 1 tbsp finely chopped parsley
  • salt and pepper, to taste


Preparation and Cooking Instructions :

  1. Place corvina fillets on a platter.
  2. Mix the remaining ingredients and spread over the fish, making sure it is completely covered. Let it set for a few minutes and then turn the fillets over so both sides of the fish are well marinated.
  3. Cover platter and place in refrigerator.
  4. Turn the fish several times. Can be eaten after 8 hours.
Shrimp Seviche

Ingredients :

  • 2 pounds of shrimp
  • 10 lemons, approx.
  • 1 hot pepper
  • 1 chopped onion
  • 1 tspn salt


Preparation and Cooking Instructions :

  1. Put raw shrimp in boiling water for 5 minutes. Remove and place in cold water immediately.
  2. Remove shells and clean shrimp.
  3. Place in a glass bowl with the lemon juice, the onion, pepper, and salt.
  4. Let it set for 1 hour and serve.
Scallop Seviche

Ingredients :

  • 1½ lb scallops
  • 1 hot pepper
  • 1 tbsp vinegar
  • ¼ tspn oregano
  • ½ cup lime juice (or more if needed)
  • 1 medium onion, chopped
  • 1 clove garlic, mashed
  • 2 tspn mustard pickle
  • 3 tbsp olive oil
  • 2 tbsp catsup
  • salt and pepper, to taste


Preparation and Cooking Instructions :

  1. Clean scallops and put in a colander. Pour boiling water over them and let drain.
  2. Mix the onion and hot pepper (chopped very finely), garlic, mustard pickle, oregano, and vinegar. Put scallops into this mixture and let marinate for 30 minutes.
  3. Add salt, pepper, olive oil, catsup, and lime juice. The lime juice should cover the mixture.
  4. Place in a glass container, cover and let stand in refrigerator 24 hours before eating. (Stir with a wooden spoon from time-to-time).