If you're looking to try something new, why not make your own delicious homemade ceviche recipe with white fish like tilapia, zesty citrus juice, spicy chili, and a touch of sweetness from pineapple? This popular Peruvian dish isn't just for fancy restaurants - it's easy to make at home and incredibly healthy. Plus, it's gluten-free, paleo, and Whole30-friendly.
I'm thrilled to share this simple ceviche recipe with you because it's one of my absolute favorites. With its vibrant, tangy flavors, fish ceviche is a versatile dish that can be enjoyed as an appetizer, starter, or even a light main course.
Understanding Ceviche
If you've never tried ceviche before, think of it as a South and Central American take on sashimi or tuna tataki. This dish consists of raw fish or seafood that is briefly marinated (or "cooked") in citrus juices and other seasonings. Packed with protein, essential fatty acids, minerals, and a burst of flavor, ceviche is a real culinary delight.
While ceviche originates from Peru, variations of this dish can now be found throughout Latin America and beyond.
How to Prepare Ceviche
Ceviche typically features raw fish (often sliced or diced) marinated in citrus juice (typically lemon or lime), chili, and other ingredients like thinly sliced onions, salt, and herbs.
The acidity in the citrus marinade actually "cooks" the proteins in the fish or seafood, resulting in a tender texture. While traditional ceviche recipes call for marinating the fish for several hours, modern versions can be made fresh with a curing process that takes just minutes.
While I use tilapia in my ceviche recipe, you can use a variety of fish and seafood options. While sea bass or Corvina white fish were historically popular choices, today you can opt for tilapia, halibut, salmon, tuna, shrimp, scallops, or crab meat for your ceviche.
Storing Ceviche
Since ceviche is not cooked with heat but rather "cooked" with citrus juices, it's best enjoyed fresh to avoid any food safety concerns. It's important to use the freshest fish available to ensure the best flavor.
Ceviche can be marinated for a few hours or even overnight, making it a convenient dish to prepare ahead of time.
Pairing Suggestions for Ceviche
Ceviche pairs well with a variety of side dishes that complement its zesty, tangy flavors. Consider serving it with cooked sweet potato or sweet potato chips, diced avocado, roasted corn, tortilla chips, plantain chips, beet or carrot chips, lettuce leaves, rice crackers, or prawn rice crackers.
In my recipe, I include roasted yam chips (or sweet potatoes) for a touch of sweetness. For a stunning presentation, serve ceviche in small ramekins, cocktail glasses, or shot glasses as an appetizer. Alternatively, you can serve it in a large bowl or platter with a basket of corn chips for sharing.
OTHER FISH RECIPES YOU MIGHT ENJOY
Cured Lomi-lomi Salmon With Avocado
Cajun Grilled Salmon & Kale Salad
Spiced Mexican Tuna Steak With Avocado & Warm Peppers
Macadamia Crusted Fish Fingers & Tarragon Slaw
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Enjoy fresh tilapia fish ceviche marinated in lime and orange juice, pineapple, red onions, chili, radish, and coriander. Serve with roasted yam (sweet potato) chips.
Preheat the oven to 200° C (400° F). Peel and slice the yams and mix with spices, salt and olive oil in a bowl until well coated. Layer the chips on a baking paper covered flat roasting tray and bake for 25 minutes, turning over halfway through.
Combine radishes, pineapple, lime and orange zest, sliced onion, chili, and coriander powder in a bowl. Add lime juice, orange juice, salt, honey, and fish sauce. Mix well.
Cut the fish into small cubes or thin slices, add to the bowl with the juices, sprinkle with black pepper, and toss with your hands. Add fresh coriander and mix again. Let sit for 10-15 minutes, stirring a few times to ensure even coating.
Serve in bowls with any remaining juices, alongside yam chips.
- Serving size: 2 as a main dish, 4 as a starter. Nutritional values are per serving based on 2 servings.
- Ceviche can be made with various types of white fish (tilapia, snapper, ling), salmon, tuna, prawns, or scallops. The key is to use the freshest seafood available. Consult your fishmonger for the best options.
- I opted for purple skin yams for the chips as their sweetness balances the acidity and saltiness of the ceviche. You can use red or purple sweet potatoes, carrots, pumpkin, or beets as alternatives. Even white potatoes can work, though they lack the desired sweetness.
- Feel free to substitute pineapple with mango and radish with red peppers, jicama root, or cucumbers. If you're not a fan of coriander (cilantro), parsley, chives, or basil can be used as alternatives.
Calories: 612kcal | Carbohydrates: 77g | Protein: 39g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 2919mg | Potassium: 2477mg | Fiber: 12g | Sugar: 13g | Vitamin A: 852IU | Vitamin C: 84mg | Calcium: 103mg | Iron: 3mg
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