Traditional fish ceviche

Some of the previous recipes for fish ceviche that I posted here include my friend Mafi’s recipe as well as my brother’s version of fish ceviche. This fish ceviche recipe is a more traditional version; it is very simple and basic, allowing the fish to be the true star of the dish.

This ceviche is also a fusion of the old style Peruvian and Ecuadorian methods; while the fish “cooks” in the lime it is also infused with cilantro, garlic and hot peppers – this is something more common to Peruvian ceviche. However, I stay true to my Ecuadorian ceviche by serving it with the juice that it marinated in, if you are used to eating Peruvian ceviche – especially the modern Japanese influenced ceviche – then you are probably used to having it served with the liquid removed. You are missing out.

There is nothing better than drinking the lime juice mix infused with the taste of fish, cilantro, onions, and peppers. Add some tostado or chifles and you’ll have the perfect crunch to go with it. Seriously, if you don’t have the liquid, then it really isn’t a traditional ceviche, it would more of a seafood salad or a crudo, which are both very tasty and delicious, but they are not authentic ceviche.

Ceviche is one of my favorite things to eat. If I don’t eat a bowl of ceviche with a certain frequency, I begin to have serious cravings for it. There are many types of ceviche, and contrary to the generalized view, ceviche doesn’t have to contain seafood. Even when it contains seafood, it isn’t always “cooked” by the lime juice. Shrimp and octopus ceviche are types of ceviche where the seafood is pre-cooked and then marinated in the lime juice.

One of the most typical Ecuadorian ceviches is one made with black clams or conchas negras, it is prepared with fresh live black clams, it isn’t something that appeals to everyone’s palate, but those who love tend to crave it, especially since it is one of the few that you can’t find in the US or Europe.

Another typical Ecuadorian ceviche is shrimp ceviche, one of the things that distinguishes the Ecuadorian version is the use of ketchup (in some places they also add yellow mustard), but before you judge the use of these condiments you should try it – even Anthony Bourdain developed a taste for it when he visited Ecuador.

Ceviche in Ecuador is always served with something crunchy; the best is tostado, which is a type of South American corn nut. Chifles, thin plantain chips, or patacones, thick plantain chips, are also great for accompanying ceviche. The other option that is also used as a side for ceviche is popcorn. Some spicy hot sauce is also recommended if you want a little extra heat in your ceviche.

Traditional white fish ceviche {Ceviche blanco}

Traditional white fish ceviche recipe made with fresh fish, lime juice, cilantro, hot peppers, garlic, shallots and olive oil.

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Course: Appetizer, Starter

Cuisine: Ecuadorian, Latin American

Keyword: Ceviche, Ceviche blanco, Fish, Traditional white fish ceviche

Prep Time: 30 minutes minutes

Refrigeration time: 3 hours hours

Total Time: 3 hours hours 30 minutes minutes

Servings: 4 – 8, depending on serving size

Ingredients

• 2 lb fresh white fish filet- I recommend corvina chilean sea bass or halibut
• Lime juice from 15-20 limes
• 4 garlic cloves gently crushed to keep them whole
• 2-3 hot peppers sliced in half lengthwise
• 10 sprigs of cilantro
• ½ bunch of cilantro finely chopped
• 3-4 medium shallots peeled and sliced thinly – use 2 paiteña onions if you are in Ecuador
• 2 tbs light olive oil
• Salt to taste

Serve with your choice of garnishes:

• Tostado
• Chifles
• Patacones
• Popcorn
• Aji criollo hot sauce

Instructions

• Cut the fish into small squares, place into a non-reactive bowl (glass is best), cover with water and salt. Cover and let rest in the fridge while you prepare the rest of the ingredients.
• Rinse/remove the salt water. Keep the fish in the glass bowl/container and add the lime juice, crushed garlic, hot peppers, cilantro sprigs, and salt. Cover and refrigerate for 3-4 hours.
• Soak the sliced onions or shallots in salted water, rinse well and drain.
• Marinate the sliced red onions or shallots with lime juice and salt for ~15-30 minutes.
• Remove the crushed garlic, hot peppers and cilantro springs from fish and lime mix.
• Combine the fish with the marinated onions/shallots with chopped cilantro, and oil. Taste and adjust salt/lime/cilantro/etc to taste.
• Serve with tostado, popcorn, chifles or patacones.

Step by step preparation photos for fish ceviche

Other ceviche variations you might like:

Shrimp ceviche

Ramon’s fish ceviche

Octopus ceviche

Mango cevichewhite f