Mexican Ceviche Recipe | How to Make Authentic Shrimp Ceviche - Food.com (2024)

FAQs

What is authentic ceviche made of? ›

Ceviche has many names including cebiche, seviche, or sebiche. The origin is debated but thought to have it's roots in Peru. It is a seafood co*cktail using fresh fish that is marinated or “cooked” in a large amount of lime juice. It also includes tomatoes, onion, cilantro, and some form of spice or pepper.

Two hours is fine, but beyond that the ceviche, while still good, becomes more of a pickled fish thing. It's a subtle difference, but you can taste it. If you don't marinate the fish at all, and serve basically a mash-up of sushi and ceviche, you have Mexican aguachile. Citrus matters, too.

Bottled lemon and lime juice are safe to use for ceviche. The acids in them will "cook" the fish. However, we don't recommend using bottled juice because this simple recipe's success comes from the freshness of the ingredients. Bottled citrus simply doesn't compare to freshly squeezed lemons and limes.

The fish will begin to cook immediately, however, because citrus is acidic it is not being being cooked by heat but the citrus juice from the lime. This process will take anywhere from 15-20 minutes. You can leave in the lime juice longer as it will cook the fish more thoroughly. Overcooking isn't an issue.

Ceviche, also known as cebiche, sebiche or seviche, is a citrusy seafood dish popular throughout Latin America. It is traditionally made from raw fish and cured with lime. Though its origin is largely debated, it is broadly agreed that this meal can find its roots in Peru.

In the Caribbean, ceviche is often made using mahi-mahi prepared with lime juice, salt, onion, green pepper, habanero, and a touch of allspice.

The citrus from the lime helps to break down the proteins in the shrimp leaving the shrimp safe for consumption. This marinating time turns the flesh to opaque pink and destroys any harmful bacteria.

As the fish sits in the marinade, the acid from the citrus juice will begin to penetrate the flesh with flavor and break down the proteins, giving the finished ceviche a texture similar to seafood cooked using heat. How long you want to leave the fish in the marinade is completely up to you.

Getting perfectly fresh fish (and it must be perfectly fresh), and knowing exactly how long to let it marinate. Eat it too soon, and you end up with fish that's nearly raw. Let it sit too long, and your fish turns dry and chalky as the acid works its way into the flesh.

Yes, you can use frozen shrimp for this recipe (in fact, most "fresh" shrimp you buy at the market is actually defrosted frozen shrimp), but you'll need to thaw it first.

How long does it take for shrimp to cook in lime juice? ›

Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).

Leave it too long and it will be overcooked. I leave the jar on it's side and turn it a 1/4-1/2 turn every 15 minutes. When all of the fish pieces have just turned bright white, I drain the liquid off even if I'm not quite ready to serve it.

Cover the bowl and set in the fridge until the shrimp is fully pink with no gray or raw parts, 30 minutes to 1 hour. Mix the ceviche: Add the jalapeno, tomatoes, avocado, and cilantro. Season with a big pinch of kosher salt and black pepper.

Because the fish has been marinated in an acidic mixture, ceviche should be safe to eat for about two days when stored in the fridge. However, the texture will continue to change as the acid in the citrus juice breaks down the protein, which is why we don't recommend trying to make leftovers out of ceviche.

In Mexican ceviche, the seafood spends longer in the lime and therefore has a different texture. In Peru, the lime juice is strong so the ceviche is placed in lime and then served right away (it wasn't always like that though). Kenji López-Alt has a great article about how lime transforms fish over time.

According to health professionals, ceviche may be an effective weight-loss choice. It is low in fat and calories but has a lot of protein. One must also consider the health benefits of the vegetables used in ceviche. Because they are rich in antioxidants, veggies can assist in the battle against free radicals.

Experimental results from multiple studies reveal that although lime juice provides an acidified environment for seafood in ceviche dishes, it is inadequate to kill or inactivate all forms of pathogens and parasites that may be present in fish and molluscan shellfish used in ceviche.

Ceviche is a seafood dish where diced cubes of raw fish, marinated in a lemon or lime juice mixture, react with the citrus juices to cure the fish protein and causes it to become opaque and firm while absorbing flavor.