Want to learn How to Make Ceviche? Here I will show, it can be a bit intimating at first but it is easy to make.
Summer is around the corner finally, this winter was a little too cold for my liking. Summers here in the desert can get really hot and with these cold days I really tried not to complain but I’m glad they are over. These warmer days are feeling so good, I’m happy that I’m able to do more than one load of laudary a day (because I line dry my clothes). And with having a big family of 7 laudary can sure pile up quick.
Here I have a good summer dish that you can have for lunch or dinner. Ceviche is a light, flavorful, easy, and satisfying dish. I make mine using a white fish either cat fish or swai but you can also use tilapia. Here your not cooking the fish but you are curing it with lemon juice. I learned to make ceviche with my mother-in-law, before getting married I’ve never had ceviche. It was very interesting to learn that the lemon juice was what cooked the fish. It took me a many tries and many years in between to get it right.
In the pictures below I will show how to make ceviche.
What I like about this dish is there is no cooking involved just a lot of chopping. And one more thing it goes great with a bottle of beer.
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How to Make Ceviche
- Total Time: 50 minutes
- Yield: 4 1x
Description
This ceviche is very easy to make and it great for this summer weather.
Ingredients
- 1 lb white fish (or 2 fillets of cat fish, swai or tilapia.)
- 1/2–3/4 cup lemon juice
- 4 roma tomatoes, diced
- 1–2 cucumbers, diced
- 1/2 onion, diced
- 1 serrano chile, diced (or 2 if you want extra spicy)
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon garlic powder
Instructions
- Cut fish into thin strips, then cut into cubes.
- Place cubed fish in a bowl and cover with lemon juice.
- Place fish in the refrigerator for 30-40 mins while you chop other veggies
- Dice tomatoes, remove seeds and rib before dicing.
- Dice cucumbers, remove seeds before dicing.
- Dice onion and serrano chile.
- You will know when the fish is done when it has absorbed most of the lemon juice and it will turn color from transparent to white.
- Once fish is done mix in tomatoes, cucumbers, onion, serrano chile, salt and garlic powder.
- Serve on tostadas.
Notes
- It’s best to remove seeds and ribs from the tomatoes and cucumbers, it makes it less watery.
- Make sure you are using a sharp knife, it makes it easier to cut the fish.
- Keep in an air tight container in refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
