The national dish of both Peru and Ecuador, Ceviche can be made with a wide variety of ingredients, depending on your preference. If using fish, it works well with a fish with firm meat, Salmon, Tuna, Yellowtail, Sea Bass. Also excellent are scallops and shrimp. Since the fish will be lightly cooked, I always use sushi-grade fish that’d I’d be comfortable eating raw. I also lightly pre-cook shrimp, to make sure it’s cooked through. 

The basic concept is to cook the fish using citrius juice, lemons and limes primarily.

This is how I make one of my favorite combinations…

Prep time: 30 minutes

Cooking time: 90-120 minutes

Yield: 4-6 servings

Ingredients:

  • 1/4 pound Yellowtail
  • 1/4 pound Tuna
  • 1/4 pound Scallops
  • 1/4 pound Shrimp
  • 2 Jalapeno peppers
  • 2 Serrano peppers
  • 1 White onion
  • 12 cherry or grape tomatoes, halved, or a large tomato, diced
  • 1-2 Cucumbers
  • 1 Bunch of Cilantro
  • 4-5 Garlic cloves
  • 4-6 Limes
  • 2-4 Lemons
  • 1 tsp salt

Directions:

  • Thinly slice the cucumbers, I like them nearly translucent
  • Slice the Jalapenos, and Serranos. You can also deseed and chop the peppers, if you’d like less spiceness, but I like the extra bite.
  • Finely chop the onion
  • Juice the Limes and Lemons
  • De-leaf the Cilantro, discard the stalks
  • Put peeled shrimp in a pot covered in water, put on the stove on medium heat, cook for a few minutes until just cooked “rare”. Alternatively, drop the shrimp into boiling water for 30 seconds. In either case, drain, and immediately cool shrimp in ice water.
  • Thinly slice fish into 1″ cubes, or small strips
  • If scallops are large, slice in half
  • Mix together the salt, (peeled) garlic cloves, scallops, shrimp, and all the veggies with the lime/lemon juice in a non-reactive (not metal, use glass or plastic) bowl. Cover with plastic wrap, put in the fridge for about an hour, stiring once or twice during the hour.
  • Add the rest of the fish, stir in. Put in the fridge for 30-60 minutes, up to several hours if you’d like, stiring every 15-30 minutes so the all fish gets some time in the citrus.
  • Serve either in the bowl like a salad, or serve up individual portions so everyone gets an equal amount of everything.