While I definitely crave warm, comforting foods in the winter months, Ceviche is something I rarely pass up when it’s on the menu (assuming I trust the restaurant). It seems like such a summery dish, but the abundance of citrus in it makes it perfect to prepare in the winter, when citrus is at its very best.
Ceviche might seem too fancy to make at home, but as long as you can get high quality, extremely fresh fish, it’s totally doable.
You’ll need to allow at least 4 hours for the fish to “cook” but the actual prep time is minimal, making it a perfect make ahead dish for a dinner party or weeknight meal. If you don’t want to make the Plantain Chips, you can purchase them or get yourself some Siete grain-free tortilla chips.
If you eat corn, thick tortilla chips are a good vehicle for scooping up your ceviche.
Feel free to mix up the flavors here. Aside from the citrus need to cook the fish, it’s open to a lot of interpretation. You can add tomatoes and green olives instead of mango and sweet potato. Or use shrimp (I like to give it a quick poach) instead of fish. Some versions include coconut milk, and use vinegar instead of lime juice.
- 1/2 cup fresh lime juice, about 4 juicy limes
- 1/4 cup orange juice, about 1/2 orange
- 1/2 small red onion, half chopped, half very thinly sliced
- 1 jalapeño quartered and seeded, half chopped, half very thinly sliced
- 1/4 cup loosely packed cilantro leaves plus more for garnish
- 2 garlic cloves, peeled and smashed with the side of a knife
- 1/2 teaspoon sea salt
- 1 pound very fresh white ocean fish such as sea bass, snapper, flounder, sole
- 1 mango, cut into small dice
- 1 avocado, cut into small dice
- 1 small cooked sweet potato, diced (see notes)
- Plantain Chips, for serving
- In a blender, combine the lime juice, orange juice, chopped red onion, chopped jalapeño, cilantro, garlic, and salt. Blend until smooth.
- Using a very sharp knife, cut the fish into bite-sized pieces. Place in a glass bowl along with the sliced red onion and jalapeño. Pour the marinade over and stir to coat. Make sure the marinade covers the fish, adding more lime juice if necessary. Cover tightly with plastic wrap and place in the fridge. Allow it to "cook" for at least 4 hours, and up to 18.
- [The length of time needed will depend on the thickness / meatiness of the fish. You want the fish to be opaque, similar to how it looks when it's cooked with heat. If the fish is done and you're not ready to serve it, you can strain it and keep the marinade separate- this will prevent it from cooking much more.]
- When ready to serve, gently fold in the mango and avocado, reserving some for garnish, if desired. Using a slotted spoon, transfer the ceviche to a platter along with the sweet potato and spoon some of the marinade over the fish. Garnish with cilantro and reserved avocado and mango if desired, and serve with Plantain Chips.
To cook the sweet potato in an Instantpot:
Place the sweet potato(s) on the steamer rack and pour in 1 cup of water. Set the pressure to high for 10-20 minutes, depending on the size (Mine were super skinny and were overly soft after 12 minutes) Release the pressure. Chill until cold, and then peel and chop.
To cook the sweet potato in the oven:
Bake in a 400ºF oven wrapped in foil for 40 minutes to one hour, or until tender. Chill until cold, and then peel and chop.
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