Seafood Seviche Recipe

Fish fillets: Fresh fish like tilapia or sea bass, cut into small cubes.

Lime juice: Freshly squeezed to marinate and 'cook' the fish.

Red onion: Finely chopped for a sharp, sweet flavor.

Jalapeño pepper: Seeded and finely chopped to add heat.

Tomato: Diced to add freshness and color.

Cilantro: Chopped to add a fresh, herbal note.

Salt: Enhances the overall flavor.

Black pepper: Adds a mild heat and depth.

When preparing seviche, ensure that the fish is cut into uniform, small cubes to allow for even marination in the lime juice. This not only ensures that the fish becomes fully opaque and firm but also enhances the overall texture of the dish. Additionally, finely chop the red onion and jalapeño pepper to distribute their flavors evenly throughout the seviche.

• fresh fish fillets - Substitute with shrimp: Shrimp has a similar texture and absorbs the citrus marinade well, making it a great alternative for ceviche.

• fresh fish fillets - Substitute with scallops: Scallops have a sweet, delicate flavor that pairs well with the acidic lime juice, providing a different but delightful taste.

• fresh lime juice - Substitute with lemon juice: Lemon juice has a similar acidity level to lime juice and can be used to achieve the same tangy flavor in the ceviche.

• fresh lime juice - Substitute with grapefruit juice: Grapefruit juice offers a slightly sweeter and more complex citrus flavor, which can add an interesting twist to the ceviche.

• red onion - Substitute with shallots: Shallots have a milder taste compared to red onions and can provide a subtler onion flavor to the dish.

• red onion - Substitute with green onions: Green onions offer a fresh, mild onion flavor and add a nice color contrast to the ceviche.

• jalapeño pepper - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños and can add a bit more heat to the ceviche.

• jalapeño pepper - Substitute with poblano pepper: Poblano peppers are milder and provide a subtle smoky flavor, which can add depth to the dish.

• diced tomato - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and have a firmer texture, which can add a burst of flavor and a pleasant texture to the ceviche.

• diced tomato - Substitute with red bell pepper: Red bell peppers offer a sweet, crunchy alternative to tomatoes and add a vibrant color to the dish.

• chopped cilantro - Substitute with parsley: Parsley has a fresh, slightly peppery flavor that can be used as a milder alternative to cilantro.

• chopped cilantro - Substitute with basil: Basil provides a sweet, aromatic flavor that can add a unique twist to the ceviche.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the ceviche, enhancing its overall taste.

• salt - Substitute with sea salt: Sea salt has a more complex flavor compared to regular table salt and can enhance the natural flavors of the ingredients.

• black pepper - Substitute with white pepper: White pepper has a milder, slightly earthy flavor that can be used as a subtler alternative to black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different kind of spiciness to the ceviche, providing an extra kick.

• To keep your seafood seviche fresh, transfer it to an airtight container. This will help maintain the flavors and prevent any unwanted odors from seeping in.

• Store the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). This ensures that the fish remains safe to eat and retains its texture.

• If you plan to enjoy your seviche within a day or two, it will taste best when consumed fresh. However, it can be stored in the refrigerator for up to 48 hours. Beyond this, the fish may start to break down and lose its firm texture.

• For longer storage, consider freezing the seviche. Place it in a freezer-safe container, leaving a bit of space at the top to allow for expansion. Seal the container tightly to prevent freezer burn.

• Label the container with the date to keep track of its freshness. Frozen seviche can be stored for up to one month without significant loss of quality.

• When you're ready to enjoy your frozen seviche, transfer it to the refrigerator to thaw slowly. This gradual thawing process helps maintain the texture and flavor of the fish.

• Avoid refreezing seviche once it has been thawed, as this can compromise the quality and safety of the dish.

• If you notice any off smells, discoloration, or changes in texture, it's best to discard the seviche. Freshness is key to enjoying this vibrant and zesty dish safely.

• If you have leftover seafood seviche, it's best to consume it within 24 hours to maintain its freshness and flavor.
• To reheat, avoid using traditional methods like microwaving or oven heating, as these can overcook the fish and ruin the texture.
• Instead, let the seviche come to room temperature naturally. Take it out of the refrigerator about 30 minutes before you plan to eat it.
• If you prefer a slightly warmer dish, you can place the seviche in a bowl and set that bowl in a larger bowl filled with warm water. Stir occasionally until it reaches your desired temperature.
• Always check the fish for any signs of spoilage before consuming. If it smells off or has an unusual texture, it's best to discard it.
• Serve with fresh tortilla chips or on tostadas to add a delightful crunch to your reheated seviche.

• Mixing bowl: A large container used to combine and marinate the fish with lime juice.

• Knife: Essential for finely chopping the red onion, jalapeño pepper, tomato, and cilantro.

• Cutting board: A sturdy surface to safely chop and dice all the ingredients.

• Measuring cup: Used to measure the exact amount of lime juice needed for marinating the fish.

• Refrigerator: Necessary for chilling the fish while it marinates in the lime juice.

• Colander: Useful for draining the fish after it has marinated.

• Spoon: Handy for mixing all the ingredients together once the fish is ready.

• Serving dish: Ideal for presenting the finished seviche, whether with tortilla chips or on tostadas.

Prep ingredients ahead: Chop the red onion, jalapeño, tomato, and cilantro in advance and store them in airtight containers.

Use fresh lime juice: Squeeze lime juice directly from fresh limes for the best flavor and quicker marination.

Quick marination: Cut the fish fillets into smaller cubes to reduce marination time.

Batch processing: Prepare larger quantities of seviche and refrigerate for quick meals throughout the week.

Ready-to-serve: Keep tortilla chips or tostadas on hand for immediate serving.