Craving fish? Ceviche, the traditional Peruvian dish, is filling, tastes delicious and is suitable as an appetizer or as a main course. The classic South American recipe with salmon fillet or tuna has enjoyed great popularity in recent years. However, many hobby chefs decide to interpret the basic recipe in a modern way. Numerous variations can now be found. We have put together three of the best ideas for a ceviche recipe. The dish tastes particularly exotic with shrimp, the version with tofu will make all vegetarians happy and the Mexican ceviche with Tabasco sauce is especially for those of you who like spicy dishes. Let our suggestions inspire you and surprise your guests with a new, hearty appetizer.
The classic ceviche recipe
The classic ceviche recipe comes from South America. Originally only prepared in Peru, today the fish dish is very popular in all South American countries. It is traditionally made from white-fleshed fish, although shrimp, tuna or salmon are occasionally used as substitutes. The raw fish is cut into very thin slices and marinated in a broth for a short time. Lemon juice is perhaps the most important ingredient in the marinade, which Peruvians call “tiger milk”. The citric acid it contains triggers a denaturation process. TheFish is cookingwithout having to be heated. So you either have to buy fish for sushi or choose an extremely fresh fish. The marinade made from finely chopped onions, lime juice, salt and chili absorbs the flavor of all the ingredients, which is why it is often served as a sauce.
Servings: 8, Preparation time: 10 minutes, at least 1 hour waiting time
Ingredients:
- White-fleshed fish, thinly sliced or finely diced
- The juice of two limes, freshly squeezed
- 1 tomato, diced
- 1 avocado, diced
- 1 shallot, diced or 1/4 cup red onion, diced
- 1 tbsp coriander, freshly chopped
- olive oil
- 1/5 tbsp chili pepper, pureed
- 1/5 tbsp garlic clove, pressed
- Salt and pepper
Preparation:
Pour 1/4 of the lemon juice into a bowl. Cut the fish into thin slices, place in a bowl and cover with the remaining lemon juice. Let it sit in the fridge for at least an hour. Dice the vegetables and put them in a bowl. Remove the cooled fish from the refrigerator and add it to the vegetables. Puree the chili pepper and garlic clove. Drizzle the dish with olive oil and season with the chili sauce. Salt, season with pepper and serve with chips or baguette as desired.
Prepare with salmon and shrimp
If you have a this dishPrepare with seafood, then you should either choose very fresh ingredients or, to be on the safe side, cook the seafood. We offer you a recipe with boiled shrimp and salmon.
Servings: 8, Preparation time: 15 minutes, Waiting time: 3 hours
Ingredients:
- 40 fresh shrimps
- 1,800 g salmon fillet, fresh, thinly sliced (optional)
- 100 g shallots, diced
- 1 cup tomatoes, diced
- 20 tbsp olive oil
- 1/2 cup freshly squeezed lime juice
- 1/2 cup lemon juice
- 1/2 red onion, finely diced
- 1/2 green onion, finely diced
- 2 small red chili peppers
- 2 tbsp salt
- Prise Oregano
- Cayennepfeffer socket
- Coriander
- 1 Avocado
- Tortilla-Chips z.B. Doritos
- Tabascosauce
Preparation:
Slice the fish thinly into bite-sized slices. Remove the shrimp heads, peel the shrimp tails, cut them lengthways and remove the intestines. Place fish and shrimp in a glass baking tray. Add the finely chopped or diced tomatoes, diced chili peppers and red onion. Salt, season with Tabasco sauce, season with a pinch of oregano and pour over the lime and lemon juice. Mix all ingredients well and cover the baking tray with foil.
Let marinate for several hours, stirring the ingredients well every hour. The fish will change color from pink to white.
Garnish tip: You can garnish the dish with pesto. Mix coriander, ginger and garlic in a bowl, dice a green chili pepper and add it. Puree all pesto ingredients until smooth. Drizzle the sauce with olive oil and season with salt.
Serve the dish on thick avocado slices, drizzle the ceviche with the pesto. Additionally, you can make mashed potatoes from sweet potatoes.
If you want to be on the safe side, you can cook the shrimp and salmon beforehand.
Ceviche recipe with tofu for vegans
If you are vegan, you can replace the fish and seafood with tofu in the ceviche recipe. Simply cut tofu into bite-sized pieces, mix with 2 finely chopped chili peppers and 1/3 cup of finely chopped tomatoes, season with coriander and pepper, salt, and pour over with lime juice. Make sure that the vegetables and tofu are covered with the lime juice. Refrigerate all ingredients for 1 hour. Then peel and pit an avocado, cut it into bite-sized pieces and add it to the tofu mix. Mix everything well and let cool for 10 minutes.
