Ceviche recipe

Mud Pigeon

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Jan 19, 2015
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Anybody have a good one? Never made it but I'm running out of ways to eat corbina.
 

HortoTheSlayer

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May 17, 2018
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Just made some shrimp ceviche yesterday. If you want to use raw fish just soak it in lots of lime juice to cook it then add these ingredients.

2-3 diced cucumbers
3-4 diced roma tomatoes
1 chopped bunch of cilantro
1/4 of a purple onion diced
2 stocks of grean onions chopped
2 diced jalapenos
1 large avocado diced
8 limes (maybe more if you're soaking the fish)
Salt to taste
I also season with Tajin and a some lawry's seasoning salt and hit it with some Valentina hot sauce

I add picante clamato and some ketchup to my shrimp ceviche but you can leave that out if you want more of a traditional ceviche.

Just serve on tostadas with a little mayo. Took a pic of the leftovers.

20220802_192602.jpg
 
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Snake Charmer

Happiness is a warm gut pile
Oct 13, 2011
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Two ways to make ceviche that I use, Bathe the cubed meat in fresh squeezed lime juice for an hour or so depending on how fine you cut it and rinse then add all the veggies you like (Bell pepper red and or green onion serrano or jalapeno peppers, cubed tomatoe's, radish or any other crunchy veg you like. The other way is to squeeze fresh lime juice over the meat let it set a bit and then add veg as listed above (this tastes a bit more tarte). Both of which I add some whatever hot sauce you like to taste. A little garlic powder and cracked pepper usually gets it done for me. all ingredients are to what works for you taste wise ( I like a little heat from my peppers) I like it in a warm flour tortilla with guacamole but whatever works for you.. Bottom line is ceviche is lime bathed in white flesh fish meat with whatever works for you. Please let us know what you work out I always like to hear others interpretation of a recipe.
 
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Wildgame

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Feb 11, 2019
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Anybody have a good one? Never made it but I'm running out of ways to eat corbina.
Let me tell one thing about Ceviche..first Ceviche is not from Mexico, Ecuador or other place . It is originally from Peru.
You never ever ever...add tomatoes, mangos..any other fruit or any other weird shit to it...ever...Mexicans do it because they use shitty fish like sierra, rooster or other that needs to be covered woth crap.
ceviche It is actually a lot more simple than that...that's what makes a great ceviche. Today is my 3rd day in a row I made ceviche for lunch with Dorado...which happens to be a great choice for ceviche among, red snapper, yellow tail or tuna.
Ready for the recipe? :
1 Dice your fish perfectly. Not too big not too little..avoid tail ends, tendons and absolutely no dark pieces.
2 slice some red onion not too thick not too thin..wash it well with a little salt to remove the kick.
3 chop some garlic..very small.
4 wash and chop cilantro.
5 back pepper to your liking.
6 Kosher salt..not Himalayan not sea salt not nortons seasoning salt..but Kosher.
7 get a little orange pepper..habanero I think they are called..chop small and add a little not much.
8 add everything together in a deep bowl and squeeze a few limes not lemons..mix with your hands without crushing the whole thing.
9 let ot seat for 1 minute or 2 max..non of that 10 minutes crap..the fish should be med rare!
11 you could add a little Sriracha since the red peruvian hot pepper is not available in the US.
12 serve with corn on the cob on the side if you have it and a slice of yam or sweet popatoe..it helps with the heat from the peppers.

I don't care what you have heard, read or told..the only real good ceviche is a,Peruvian ceviche period..
You are freaking welcome.
 

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Wildgame

Well-Known Member
Feb 11, 2019
523
558
93
Just made some shrimp ceviche yesterday. If you want to use raw fish just soak it in lots of lime juice to cook it then add these ingredients.

2-3 diced cucumbers
3-4 diced roma tomatoes
1 chopped bunch of cilantro
1/4 of a purple onion diced
2 stocks of grean onions chopped
2 diced jalapenos
1 large avocado diced
8 limes (maybe more if you're soaking the fish)
Salt to taste
I also season with Tajin and a some lawry's seasoning salt and hit it with some Valentina hot sauce

I add picante clamato and some ketchup to my shrimp ceviche but you can leave that out if you want more of a traditional ceviche.

Just serve on tostadas with a little mayo. Took a pic of the leftovers.

View attachment 55001
You are out of your mind..ketchup? ....try my recipe you will never eat Mexican ceviche again.
 

Snake Charmer

Happiness is a warm gut pile
Oct 13, 2011
3,166
2,119
113
San Diego
www.highonkennels.com
Let me tell one thing about Ceviche..first Ceviche is not from Mexico, Ecuador or other place . It is originally from Peru.
You never ever ever...add tomatoes, mangos..any other fruit or any other weird shit to it...ever...Mexicans do it because they use shitty fish like sierra, rooster or other that needs to be covered woth crap.
ceviche It is actually a lot more simple than that...that's what makes a great ceviche. Today is my 3rd day in a row I made ceviche for lunch with Dorado...which happens to be a great choice for ceviche among, red snapper, yellow tail or tuna.
Ready for the recipe? :
1 Dice your fish perfectly. Not too big not too little..avoid tail ends, tendons and absolutely no dark pieces.
2 slice some red onion not too thick not too thin..wash it well with a little salt to remove the kick.
3 chop some garlic..very small.
4 wash and chop cilantro.
5 back pepper to your liking.
6 Kosher salt..not Himalayan not sea salt not nortons seasoning salt..but Kosher.
7 get a little orange pepper..habanero I think they are called..chop small and add a little not much.
8 add everything together in a deep bowl and squeeze a few limes not lemons..mix with your hands without crushing the whole thing.
9 let ot seat for 1 minute or 2 max..non of that 10 minutes crap..the fish should be med rare!
11 you could add a little Sriracha since the red peruvian hot pepper is not available in the US.
12 serve with corn on the cob on the side if you have it and a slice of yam or sweet popatoe..it helps with the heat from the peppers.

I don't care what you have heard, read or told..the only real good ceviche is a,Peruvian ceviche period..
You are freaking welcome.
Nope not true.
 
Last edited:

HortoTheSlayer

Well-Known Member
May 17, 2018
1,222
1,648
113
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Boise Idaho
You are out of your mind..ketchup? ....try my recipe you will never eat Mexican ceviche again.
Yea mine is more of a "coctel de camaron" baja style where they do add ketchup no need to be a ceviche snob..I'll do a hard pass with yours and your yams..plus looks like you bought parsley not cilantro..
 

Snake Charmer

Happiness is a warm gut pile
Oct 13, 2011
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www.highonkennels.com
Not sure of the origin of ceviche but all the things I have read above are based on what works for you. Ceviche in its basic essence is citrus on fish. Citrus came to the west from the far east ( i.e. China). South America had no citrus until the explorers arrived and introduced it at a later date. Peru became the discovery of europe when potato's from Peru and corn from Mexico were brought to the old world by the conquistadors ( along with tomatoes and peppers). Ceviche like so many other foods are a concoction of different fruits and vegetables from around the world
 

punkur67

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Apr 12, 2014
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I'm going to get a hard time for some of my ingredients but hear me out. I have been making ceviche for about 15 years. I have had tons of variations and I love many of them, but I spent years mastering my own personal recipe and its always a hit. I just made 2 huge batches and it vanished at work. I also never really measure anything, I just add what is needed to taste. Below quantities are approximately what was used in my last batch

- Fish or shrimp cubed (2#s of dorado, 1 # shrimp)
- Diced tomatoes (3 large tomatoes)
- Diced white onions (2 large onions)
- Fine diced cucumber (1 large cucumber)
- Cilantro (1 bunch choped)
- Diced jalapeno (1-3 depending on size and heat)
- Salt

This is where I put my twist on it. After everything is cut in a bowl pour 50/50 lime juice and orange juice just enough cover everything. Then add a little Tapatio and ketchup. I use the Tapatio (or more jalapenos) if I need to add a little more heat and ketchup if I need to turn it down.

I like to start the juice 3-4 hours before serving for guests
 

Smokey58

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May 10, 2018
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61
I'm partial to Ecuadorian shrimp ceviche and think its the best. They also make it with concha ( shell fish) and corvina. Essentially, you boil the shrimp until they get pink and the remove the shrimp so they don't over cook. keep the shrimp water. Slice half a red onion, chop cilantro and squeeze about 3 large lemons and put the ingredients into a bowl. Add the shrimp water and add salt n pepper to your taste, add some finely chopped tomato and its ready after chilling it for a couple of hours in fridge. We customize it with a squirt or two of ketchup into the big bowl and as well but thats a personal thing. You then add AJI (homemade ecuadorian hot sauce) or whatever hot sauce you like to each portion. You can put some popcorn or corn nuts on it for crunchy texture. Also served with Patacones (fried plantain) or "Tostones" for my cubanero brothers... best with cold beer.
 
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NBK

Trying to be the man my dog thinks I am.
Mar 8, 2011
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San Diego, Ca.
I was inspired to make ceviche tonight for dinner.

First things first. Everyone's recipes look great. I make it my way, so I don't care if it is original, authentic, Mexican style or apparently, the only way - Peruvian style.

Fresh caught cod
Fresh limes
Jalepeno
Habanero
Serrano
Radish
Green onion
Red onion
Seeded cucumber
Seeded tomatoe
Cilantro
Chopped garlic
Avocado
Kosher salt (not table salt, not Himalayan salt) 8^)

Soaked the cubed cod in fresh squeezed lime juice for an hour.

Drained the cod (did not rinse) and mixed all ingredients together.

Mayo on crispi corn tortillas and Tapatio drips

Nobody complained.

20220807_184045.jpg
 

duck-boy

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Nov 25, 2015
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NBK,
I went on a half day yesterday and made some today. Identical recipe as your minus the Habanero.
 
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Snake Charmer

Happiness is a warm gut pile
Oct 13, 2011
3,166
2,119
113
San Diego
www.highonkennels.com
I was inspired to make ceviche tonight for dinner.

First things first. Everyone's recipes look great. I make it my way, so I don't care if it is original, authentic, Mexican style or apparently, the only way - Peruvian style.

Fresh caught cod
Fresh limes
Jalepeno
Habanero
Serrano
Green onion
Red onion
Seeded cucumber
Seeded tomatoe
Cilantro
Chopped garlic
Avocado
Kosher salt (not table salt, not Himalayan salt) 8^)

Soaked the cubed cod in fresh squeezed lime juice for an hour.

Drained the cod (did not rinse) and mixed all ingredients together.

Mayo on crispi corn tortillas and Tapatio drips

Nobody complained.

View attachment 55053
Yep looks good to me, Let me know the next time you get the notion I'll come down and help. P.s. What kind of cod ? (white flesh fish is my favorite for ceviche)
 

NBK

Trying to be the man my dog thinks I am.
Mar 8, 2011
9,344
3,046
113
San Diego, Ca.
Funny you said that Fred. Deany and I were just saying how much we missed the cooking sessions we use to do. Would love to do some cioppino. So something to think about when you have time to come down.

It was just some pacific cod. But it was super fresh and perfect for ceviche.
 
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