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Whether you go traditional seafood or vegan, we have recipes that will serve as a base and you can customize to your liking.
Ceviche is a chilled seafood dish where fresh fish is transformed by soaking in a bright, citrus-forward marinade. The citric acid from the citrus (often lime and lemon, but sometimes orange) denatures the protein in the fish, essentially “cooking” it without heat. It’s a delightful no-cook warm-weather dish that works just as well as a casual snack or impressive party fare. There are endless riffs on this idea that come from all over the world. So please don’t feel bound by the recipes at hand – feel free to utilize what sounds good to you.
Tips for Ceviche Success
- Ceviche can be made ahead and will last in the fridge for up to 3 days in an airtight container. You can always strain it out of marinating citrus and toss with fresh citrus before serving. This brightens it up instantly.
- For a sweeter angle, include orange juice in the marinade, and add chopped mangoes and Fresno chiles. Chopped apples and strawberries can also be included.
- Add raw or cooked and cooled shrimp meat for a mixed ceviche.
- Different elements can be whizzed together in a blender with citrus and then strained for the marinade including jalapeños or chiles, fresh celery, garlic, apple, and mango.
- A healthy glug of extra-virgin olive oil adds another layer of depth and mouthfeel to traditional ceviche.
- Different plant-based proteins like chickpeas, firm tofu, and textured vegetable protein can replace seafood for an equally satisfying and delicious vegan ceviche. See our recipe below.
RECIPE: (Almost) Any Fish Ceviche
- Yield: Serves 2–4 1x
Description
A fresh ceviche makes for the perfect warm-weather snack. It can be made ahead, served chilled, and devoured with chips in the sunshine, or better yet, on the beach. In the summer months when tomatoes are bursting with flavor, don’t be afraid to chop up your juiciest heirloom variety and mix in with the ceviche.
Ingredients
- 3-4 heirloom tomatoes
- Salt
- 3/4-1 lb medium-bodied white fish of choice (about 1 filet)
- 1 cup fresh lime or lemon juice (or a mix of both), divided
- 1/2-1 red or white onion
- 1 cucumber
- 1-2 jalapeños or serrano peppers
- 1 cup fresh chopped cilantro including stems
- 1-2 ripe avocados (optional)
- Flaky salt such as Maldon for finishing
- Corn chips or tostadas for serving
Instructions
- Dice the tomatoes and set in a bowl with salt. Set aside.
- Cut the fish into bite-size chunks and toss with 3/4 cup of citrus juice. Leave fish to “cook” in the fridge, stirring occasionally, while you make the rest.
- Dice the onion and cucumber, and mince the chiles. Add to the bowl with the tomatoes. Toss in the cilantro, avocado (if using), and remaining 1/4 cup of citrus juice.
- Use a slotted spoon to remove the fish from its “cooking” liquid, and gently toss together with the chopped vegetables until everything is well combined. Add more salt or citrus to taste.
- Top with flaky salt such as Maldon before serving with corn chips or tostadas.
Choosing a Fish
You can use just about any medium-bodied white fish here: Think snapper, seabass, halibut, yellowtail, or rock fish. If you’re concerned about parasites, using fresh-frozen fish ensures both quality and peace of mind as freezing beforehand will eliminate any risk. E-Fish sources fish directly from small-boat fishermen and ships all over the country. It’s a wonderful resource if you’re looking to support local and access high-quality, fully traceable seafood.
RECIPE: Vegan Ceviche
- Yield: Serves 4
Description
Ceviche is a perfect summertime meal: It’s light and refreshing, comes together quickly, and is best paired with an ice-cold bevvy. Plus, it’s easily veganized without flaking on texture, flavor, or protein content. This recipe swaps fish with cauliflower and hearts of palm (or textured vegetable protein). The secret to getting that from-the-sea flavor? Nori komi furikake, an umami Japanese seasoning blend of seaweed, sesame seeds, salt, and sugar.
Ingredients
- 1 head medium cauliflower
- 1 14-oz can hearts of palm, drained and chopped into bite-sized pieces (see note)
- 3 Roma tomatoes, diced
- 1 medium cucumber, diced
- 1/2 small red onion, diced
- 2 serrano peppers, diced (see note)
- 1 clove garlic, minced
- 1/2 cup chopped cilantro
- 1 avocado, diced (optional)
- Nori komi furikake to taste
- Pepper to taste
- Freshly squeezed lime juice to taste
- Corn chips or tostadas for serving
Instructions
- Bring a large pot of water to a boil. Separate the cauliflower into florets, add to the pot, and cook until fork-tender. Drain the cauliflower and let it cool.
- Once cool, chop the florets into very small, bite-sized pieces. Add to a large bowl along with the hearts of palm, tomato, cucumber, onion, serrano, garlic, cilantro, and avocado (if using). Mix until well combined.
- Add in furikake, pepper, and lime juice. Mix again, taste, and adjust flavors to your liking. Serve with your choice of corn chips or tostadas.
Notes
- You can substitute the hearts of palm for 8 ounces of textured vegetable protein (TVP) for a different texture and more protein per serving. Simmer the TVP with 1 1/2 cups of vegetable broth until rehydrated, then throw it in the bowl!
- If you aren’t a big fan of spice, remove the seeds from the serranos or try a less spicy pepper, like jalapeños.
