I’ve been watching Top Chef for as long as it’s been on and I see a lot of Ceviche served, but I’d never tried it until last year when I saw a tub for sale at Costco. I’m a fan!
But I haven’t been able to find it since. So I guess I need to make some myself. There are a lot of options on the web, but I’d like to hear from you guys.
So, will you please share your favorite recipe for a good Ceviche? Thanks all.
I don’t make it at home but I did once have a really nice ginger, lime and sea bass ceviche in a revolving restaurant in Cairo (I wasn’t paying, clients were).
I honestly don’t think there was anything else in there apart from those three things, less is more in my opinion.
We eat ceviche once a week. My marinade consists of ginger, onions, jalapeños, sometimes a habanero, all minced and grated, lime juice and/or lemon juice, cilantro, and avocado.
The fish is sushi grade tuna, salmon, striped bass, etc. The fish is chopped and goes into the marinade in the refrigerator for an hour. The avocado is added just before serving.
ETA: by minced and grated I mean I mince some and grate some.
ETA: my gf says fresh squeezed lime juice is way better than bottled.
Oh, I was hoping you’d post kayaker. I’ve seen your other references to ceviche.
I was especially hoping for something with ginger.
Thanks for your input.
Oh, and don’t forget scallops! If you get some nice scallops and slice them they make an excellent ceviche. Conch also.
That’s a trick I only learned recently. We have a rather large selection of ceviche at a large Mexican supermarket nearby (called Vallarta). The stuff is made in the store and will hold up for a couple days, but we now always chop and add our own avocado just before eating.
Does anybody have an alternative to tortilla chips as a delivery platform?
You could try making your own corn tortillas, if that sounds appealing. A press gets the best results: not too thin or thick, and uniform throughout. I just use my hands and two quarters of a sheet of parchment paper (cut it in four, use two) and make one relatively thick tortilla per serving. Takes a higher flame and longer time in the pan than you might expect. I do this often with grilled fish, grated raw cabbage, avocado, cilantro and Tabasco, and it’s really good. I don’t know how well it’ll go with ceviche, which I tried for the first time last year and haven’t eaten since but will probably try to make at home this year when the weather gets warmer.
A spoon worked great for me! 
I actually never even thought about using anything else. Just never even occurred to me. 
Corn tortillas are good, if not a fork or a spoon. I use small shrimp, bay scallops, and squid rings, plus fish if something good is available. Seasoned sushi vinegar is an interesting addition to the citrus juices. I use roasted red peppers for color, and tomatillos when available. It’s hard to go wrong. If you’re worried about the uncooked fish drop in boiling water for just 1 minute before further curing. It should all be cut to small enough sizes that it cooks rapidly in boiling water.
I usually eyeball my recipe. Shelled & deveined shrimp, a tomato, some onion, some cilantro, a diced jalapeño and a buttload of lime juice. Always with tortilla strips.
Any Peruvian cookbook would have good recipes. But “sushi grade fish” is not always easy to find. Good salmon is, though.
Chopsticks. I eat my ceviche with chopsticks, as I do most non-soup foods.
I’ve befriended the owner/operator of a sushi truck. He’s an extreme foodie, as am I. I’ve additionally drawn two other friends into our group.
Sushi truck guy gets good deals on sushi grade fish. We all throw in cash and get an even better deal on quantity purchases. Win/win. Plus, he’s helped me out with fish cutting lessons.
A good herby pita or other flatbread, cut into wedges.
I prefer lemon over lime, and verjuice makes a nice addition.
I made my first batch and although I ate it and it wasn’t terrible, it wasn’t great either.
I used scallops. I only purchased 4 of them, which was plenty for just me. Where I went wrong was in my portions (too much) and in the choices I made in cutting the onion and jalapeño (too big) and I grated the ginger with the wrong grater and ended up with some stringy bits.
I would never have served it to anyone, but I did learn some things.
So a smaller dice on the onion and pepper and a different grate on the ginger. It was very easy to prepare, so I’m less afraid of it.
I watched a few videos and some people drained the liquid while others just included it in the final dish. I included it, but I may drain it next time. It was very tart.
They serve Johnny Cakes freshly made at Yvette’s with their Conch Ceviche. Mmmmm
Hmm, this is a 90% match with mine. I leave out the ginger, and use serrano and habanero chili instead of jalapeno - I want the extra heat and jalapenos tend to run the gamut of great to “this is a bell pepper right?”
Lime juice (fresh) and a tiny splash of shaoxing wine brightens it for me.
Green onions are a nice touch to go with the cilantro for flavor and crunch. During the summer months, when I can get fresh local (my MiL) tomatoes, I’m happy to add those, but the rest of the year I don’t bother.
And she is right, respect!
Anyway, I very rarely make ceviche because in Colorado, getting seafood that benefits from the treatment costs 1.7 limbs of choice, and I just can’t justify it most of the time when cooking for one (wife is vegetarian).
Corn chips (good ones, don’t cheap out on them) are fine, as are pitas, but I generally go with good store-bought corn tortillas, quickly heated in an oil filled skillet, and make my own chips with complementary flavors. Similar to this:
I make it so the consistency of the ‘chips’ is a bit chewier than most corn chips, so it holds the ceviche per bite without shattering the way most corn chips do. And the salt and lime is emphasized this way since the chips themselves are seasoned.