The sun is shining, the weather is great and the days are getting longer – spring is here! With the rising temperatures outside, we are increasingly opting for lighter dishes that are not heavy on the stomach. And with Easter just around the corner, it's time to start thinking about Easter brunch. If you want to spoil your family with something really special, then you've come to the right place! Irresistibly delicious, easy to make and healthy – with a ceviche recipe we bring a piece of summer to the table. Whether it's the original recipe, with shrimp, tuna or salmon - it's guaranteed to suit every taste. Read on and enjoy your meal!
What is ceviche?
Before we tell you our best ceviche recipe, we'll explain to you what it is. Ceviche originally comes from Peru and is a popular national dish there, which is now becoming increasingly popular around the world. However, this is not a specific dish, but rather the specific method of preparation. For classic ceviche, white fish is marinated in lime juice and the whole thing is then seasoned with fresh herbs. The fish is cooked solely by the acid and all microorganisms and bacteria are killed. And the best part? Ceviche tastes great on its own or as a side dishCanarian potatoesor steak really excellent.
Ceviche recipe from Peru
Logically, we start with a classic ceviche recipe from Peru. The quality of the fish used is crucial for the preparation and taste - it should be as fresh as possible and ideally bought from a fishmonger you trust. For classic ceviche you need white fish, such as cod, flounder, sea bass or sole.
Ingredients for 4 servings:
- 500 grams of white fish
- The juice of 6 limes
- 1 red onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 1 small chili, deseeded and chopped finely
- 2 sprigs of fresh coriander
- 5 grams of ginger
- A pinch of salt and pepper
Skin and prepare the fish
The ceviche recipe itself is actually super simple, but preparing the fish is a bit tricky. That's why we'll briefly explain to you how to skin and prepare the fish.
- Place the fish fillets, skin side down, on a cutting board and use a sharp knife to cut diagonally about 0.2 cm until you hit the skin.
- Then slide the knife along the skin at an oblique angle until you have removed it.
Prepare ceviche
- Cut the fish either into small cubes or slices - how thick these are is purely a matter of taste.
- Place the fish fillet in a sealable container and pour the lime juice over it. Make sure the lime juice completely covers the fish.
- Add the remaining ingredients and mix everything well.
- Close the container and let it steep for about 40-60 minutes.
- Carefully pour off any excess lime juice and voilà – the best ceviche recipe is ready!
Ceviche recipe with shrimp
Full of flavor and flavor and only 120 calories per serving, this shrimp ceviche recipe tastes great as a side dish or as a light appetizer.
Ingredients for 6 servings:
- 900 grams of shrimp
- 1 red onion, thinly sliced
- 1 cucumber, finely diced
- 100 grams Roma tomatoes, seeded and diced
- 1 small chili, deseeded and chopped finely
- 350 ml freshly squeezed lime juice
- 100 ml freshly squeezed orange juice
- 1 avocado, pitted and diced small
- 1/2 bunch fresh coriander, chopped finely
- A pinch of salt
Preparation:
- Place shrimp, red onion, chili, cucumber, tomatoes, coriander and avocado in a sealable bowl and mix.
- Pour over the lime and orange juice and season with a little salt and pepper.
- Cover with cling film and let sit in the fridge for at least 1-2 hours.
- Drain the lime and orange juice and serve the ceviche with tortilla chips if desired.
- A little tip – if you like the cevicheRecipe the day beforeTo prepare, add the avocado just before serving.
Tuna ceviche
There is no one ceviche recipe and depending on your preferences you can use a wide variety of fish or seafood. However, we tried this version with tuna over the weekend and just had to share the recipe with you straight away.
Ingredients for 4 servings:
- 300 grams of sushi-grade tuna
- 1 red chili, deseeded and chopped finely
- 1 red onion, finely diced
- 1 red pepper, diced small
- 2 Roma tomatoes, seeded and diced
- 1 bunch of fresh coriander, chopped finely
- Salt and pepper
Preparation:
- Place the tuna in the freezer for 10 minutes and then cut it into small cubes.
- Mix the lime juice, coriander and chili in a small bowl and add the tuna.
- Cover and let sit in the fridge for 30 minutes.
- Mix tomatoes, onions and peppers in a bowl and season with salt and pepper.
- Divide the vegetables onto plates and top with the tuna ceviche.
Salmon ceviche with mango and avocado
Delight your guests next time with this salmon ceviche recipe with mango and avocado. Wonderfully fruity and full of flavors - you'll love it, we promise!
Ingredients for 8-10 servings:
- 800 grams of salmon fillets, skinless
- 240 ml freshly squeezed orange juice
- 100 ml freshly squeezed lemon juice
- 100 ml freshly squeezed lime juice
- 30 ml soy sauce
- 1 red onion, thinly sliced
- 2 small jalapeños, seeded and diced small
- 1 medium mango, peeled and diced
- 1 avocado, diced
- 1 bunch of fresh coriander, chopped finely
Preparation:
- Cut the salmon into small cubes and pour the orange, lemon and lime juice over it in a bowl.
- Cover and let sit in the fridge for 40-60 minutes.
- Carefully pour off the marinade and pat the salmon lightly dry with kitchen paper.
- Mix soy sauce, onions, mango, jalapeños, cilantro and avocado in a small bowl and add salmon.
- Serve the salmon ceviche with mango and avocado with tortilla chips or pita bread and enjoy!
