Ceviche

Total Time:
4 hr 15 min
Prep:
15 min
Inactive:
4 hr

Yield:
4 appetizer portions
Level:
Intermediate

Ingredients
  • 12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper
  • 1/3 cup fresh lime juice
  • 3 tablespoons fresh orange juice
  • 3 tablespoons pineapple juice
  • 1 1/2 tablespoons finely diced serrano pepper
  • 2 tablespoons finely diced yellow bell pepper
  • 2 tablespoons finely diced red bell pepper
  • 1 1/2 tablespoons minced red onion
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon good quality extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 8 (3-inch) plantain chips
  • Lime wedges, for serving
Directions

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.

Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    17 Reviews
    5 17
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Caught a citation wahoo a few days ago and had a couple of steaks on ice left over, so followed this recipe almost to a T today and took the resultant ceviche to a party this evening. Everyone loved it, and claimed this was my best ceviche yet! Have done halibut and tuna in the past and they were good, but this was the best. The ONLY and very minor changes that I made to this recipe was: (1 I doubled it, because I was using twice as much wahoo (1.5# than was called for in the recipe; (2 I used a little more than a cup of fresh sqeezed lime juice; (3 I used a combination of serrano and jalepeno peppers because I didn't have enough serranos to double the recipe; and (4 I substituted dark brown (natural corn chips for the plaintain chips, but that was all. It was terrific! Thank YOU Emeril! and Food Network. 
    I followed this recipe to a 'T,' and two hours after putting it into the refrigerator, I took it out to see how it was doing and it was completely bland. The only thing I could taste was the spiciness of the chile, so I had to go in and triple the amount of vegetables and liquids used for this recipe. Afterwards, I have to say it turned out 'okay,' but I wouldn't say this was the best ceviche I have had. I used red snapper if anyone is curious.
    Incredibly good! I had two problems: 1) pregnant and 2) living in Kansas that led me to alter the recipe for my needs. I used chopped, pre-cooked cocktail shrimp in place of fish since I was afraid nothing I could find would be sushi grade and I couldn't take the chance since I was pregnant. It still tasted wonderful and was devoured by everyone. I could only imagine how great it would be if prepared properly!
    I have been on an international quest for the best tasting ceviche and I believe this is it!
     
    Having made Peruvian, Ecuadorean, Chilean, Puerto Rican, Dominican, Panamanian and Mexican versions, including some coveted recipes from professional fishing captains, this combination is near perfect.
     
    My husband, who believes that there are much better things to eat than raw fish, actually thinks Emeril's version is wonderful.
     
    Do serve it in a martini glass; it make a beautiful presentation.
     
    Buon appetito!
    Very simple. You can put it together a few hours ahead of time and plate it when you are ready. It might not be a true "ceviche" but it is tasty. It was a huge hit as an appetizer for a fish taco fiesta. It is easy to play around and substitute ingredients. Be careful with the onion - some people do not care for the raw onion taste.
    This was a very nice VERSION of ceviche. Patty, you're obviously hispanic and know what you're talking about, BUT there are many countries that make ceviche SO there are many different versions. I know you're hispanic because you said lemon.....lime/lemon same to hispanic. ALso said culantro, which tastes almost excactly like cilantro, but is actually a version of the herb that grows in central (and maybe south) America. Thank you though for your input.
    I ended up going to a favorite local sushi restaurant and ordering several orders of seared Albacore Tuna sashimi for the one pound of white fish the recipe calls for since I didn't have much luck at the local fish market for sushi grade filets. I also bought a bag of frozen cooked jumbo shrimp and added a half pound to this recipe, cut into 1/4 inch pieces- the same size as the fish pieces. Other than that, followed this recipe exactly (I didn't increase the other ingredients because I didn't think it was necessary). I kept it in the fridge overnight to meld the flavors together thoroughly and then that morning added the olive oil, salt and cilantro. I put the mixture back in the fridge for the rest of the day and about half an hour before my guests arrived pulled it out to serve at room temperature with fried plantains strips that I purchased from Trader Joe's. Delicious! Everyone raved about it and there wasn't a scrap leftover. With the extra half pound of shrimp, the serving portions were a bit larger and filled the martini glass completely, making this dish quite filling. We could have just had dessert and called it a night! I have never made ceviche before, but this was very simple and had great flavor. This recipe would be perfect for a hot summer night dinner paired with a crisp Sauvignon Blanc.
    I really enjoyed this version, but I'm sorry to say that Patty is right: traditional south american ceviche is made the way she describes. Anyway, this one's great, though I change some quantities and like adding other ingredients sometimes, like sliced olives (kalamatas), shrimp, etc., plus some avocado on the side.
    This is an excellent ceviche recipe! I also used sushi-grade yellow tuna and I blanched some shrimp in a broth of carrots, onion and celery and used those as well. For an awesome spicy kick I added a tbsp of chipotle in adobo sauce. OMG! HEAVEN!
    Wow Patty from MO, not only is your spelling terrible, but your knowledge of Ceviche is even worse! This is a very traditional version of Ceviche, I don't know where you grew up. This is a fantastic lunch, or 1st course for a summertime BBQ. I used some fresh Florida snapper we caught & made it on the boat while we were still fishing. Everyone, including the deck hands said it was the best ceviche they ever ate!
    Citrusy and traditional
    This recipe got nothing but amazing compliments from all that tried it. I would definitely make it again.
    great with any white fish or shellfish, so simple you can do it with your eyes closed.............and of course very healthy for you.
    This is one of the best ceviche recipes I have ever made. My son-in-law is from Peru and grew up eating this dish and when I made it for him he ate the whole thing in one helping. I never saw him eat so much at one time.
    I made this ceviche for a dinner party and it was a hit -- I used a good quality sushi-grade tuna, instead.
    My Latino friends loved it. They were very pleased.
    So easy and so full of taste!
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Peruvian Fish Ceviche