A big bowl of cool ceviche is a summer must. Toss with spicy serranos, cool cucumbers, and avocados for a flavorful appetizer.
By Samantha Ferraro
There is no better way to celebrate summer than to anjoy a big bowl of ice cold ceviche. Oh, with extra hot sauce too of course.
There is heat in this ceviche, but not much depending on how much hot sauce you want to add. I like to add in a whole serrano and depending on who else is eating it, will leave the seeds in or not. After everything has marinated, I taste for heat level and will usually douse a bit more of the smoky hot sauce.
Another ceviche tip and I learned this the hard way. LAYER the flavors! When I first made ceviche, I had no idea what to do, so I threw it everything at once. The avocado, fish and citrus and it was a mess! The fish was sour and avocado mushy, I cringed when I had to throw all that fish away, but it was a good lesson to learn. So this time, “cook” the fish in the citrus juice. Test for doneness and then add the rest of your flavors.
- ¾lb of tilapia chopped into ½ in cubes
- 2 lemons, juiced and zest
- 2 limes, juiced and zest (or ¾ cup juice
- 1 tomato chopped and seeded
- 1 serrano pepper, seeded and chopped very finely
- ¼ sweet onion (or red onion), chopped
- ½ Persian cucumber, peeled and chopped
- ¼ avocado, diced
- Small bunch of cilantro chopped finely
- Pinch of cayenne (optional
- Salt and pepper to taste
- Hot sauce, as needed
- Tortilla chips and lime wedges, to serve
- Make sure to buy a good quality fish. I would certainly go to a trusted fish market or fish department of your favorite store and tell them that you're making ceviche. The fish should should not be too soft but still have firmness to it. Cut out the bloodline and any bones if there are and cut into small bite sized pieces, about ½ inch cubes.
- Add fish to a glass bowl (I wouldn't recommend using metal because it may react to the citrus) and pour in citrus juice and zest. Make sure that the juice covers all the fish. Then cover the fish with plastic wrap and place in the fridge to let it marinate for 2 hours. Every half hour or so, use a spoon to toss it around.
- While fish is marinating, chop all vegetables and herbs to about the same size as the fish. Add the avocado right before serving.
- When the fish is done, it should look opaque and white. Discard the citrus marinade, leaving about a tablespoon. Then add all the vegetables, salt and pepper, cilantro and at the very last minute, the avocado. Toss gently and taste for seasoning. Serve with extra lime sedges and hot sauce.
Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse background and is originally from Brooklyn NY, until she turned to the island life and moved to Hawaii. Now Samantha blogs about world cuisine recipes made easy in Southern California with her Italian husband and their dog Hula. When she’s not blogging or making a mess in the kitchen, you can find her traveling the world for recipe inspiration.