I love Ceviche because it’s passive cooking. Start it, let it sit in the fridge and when you’re ready to eat, devour. Plus, in restaurants Ceviche is typically pricey and small quantities. Which is precisely why I learned how to make Ceviche.
My initial attempts, perhaps foolish in their daring were never bad. Simply because ceviche is incredibly simple once you get past the fear-of-making-it-at-home hurdle. What’s key when it comes to Ceviche is quality fish and fresh everything.
Don’t bother trying to make a ceviche with citrus juice from a bottle if you’re not up for squeezing all the fruit, it will not work, for two reasons.
Some bottled juices are diluted with water/sugar and effect the marination times. If it seems snobbish, rest assured you don’t have to take my word for it. Here is some research and a great article that goes into the science around marination times.
The second and most important reason, taste bottled juice in comparison to fresh lemon/lime juice. The taste and acidity are not there the way you want for the juice to actually “cook” the fish. I doubt you want to drink lemon/lime juice from a bottle and in Ceviche the taste of the citrus juice is front and center, so don’t try the shortcut here. Baking maybe, ceviche never.
Since Sunday, I turned out a Ceviche that made me proud and my Husband say best yet, I thought I would share my sort of recipe.
1 pound Cod (Halibut would be lovely too), cut into even cubes/strips
- half a grapefruit
- 1 orange
- 2 lemons
- 2 limes
- 1 clove of garlic
- pinch of salt
- handful of cilantro leaves
- Here is where it’s up to you, as you research and read recipes, you’ll see calls for :15 minutes and up to 4 hours.
- I went for 3 hours with mine
If you have a little fear hurdle with making Ceviche, I recommend checking out recipes from Rick Bayless. His just somehow seem easy and not the least bit scary. If you stick to the rule of keeping it fresh, it’s simple and delicious every time.