Ceviche is a relatively new dish to me. I first tried it in January 2015 while visiting my best friends who moved to Panama City.
Once we arrived and settled in, we started talking about restaurants and traditional Panamanian dishes that we just have to try.
Both of my friends are big foodies, so the conversation lasted for at least a couple of cervezas (Spanish for beers). And we concluded that no matter what we eat there, Ceviche is one dish we have to taste before going home.
Of course, we listened to their advice and the very next day we tried a fish Ceviche! After a couple of days, we tried a shrimp version of this dish. And we even had a new year’s version with a bit more vegetables than the previous two versions which had only onions.
As I’m a big fan of seafood, I immediately fell in love with Ceviche, so I promised myself I’d try preparing it when I arrive home.
For a good Ceviche, you really need only three basic ingredients: quality fresh fish with white meat, lots of lemon and lime juice and some onions.
Some regions put corn, tomatoes or some other vegetables to Ceviche. You can do that as well by adding extra vegetables to this recipe, or shrimps even, and make your own special version of Ceviche. I prefer this simple version, so I am bringing you the recipe for it below.
And just a side note if you’ve never tried Ceviche or didn’t think about this before.
Even though the fish meat becomes white from lemon juices, this still is basically a raw fish dish.
So make sure you buy the best fresh fish you can find on the fish market.
If you’ve tried Ceviche, let me know how you liked it, and how was your dish different from this recipe.
Originally this recipe was made for Darkova Web Kuharica where you can find it in Croatian
- Fresh white meat fish steak (260 grams/9.2 ounces)
- Lemon and lime juice (150 ml/0.620 cups)
- Purple onion (use 1/2 of an onion - diced finely)
- Chili or smoked paprika flakes
- Remove the skin, bones and any pink, red or brown parts from the fish steak or fillet.
- Cut the fish meat into small cubes, not bigger than 1cm, and sprinkle some salt and a few chili flakes over them.
- Transfer the fish to a deep bowl and pour over lemon and lime juice. Then store the fish in the fridge for at least 15 minutes or until the fish meat changes its color from translucent to white.
- Just before serving, add diced onion, corn, tomatoes and/or beans if you’re using them.
- Mix well and serve while still cold. Have a nice meal!
- Use only the white meat parts for Ceviche as the colored parts can be bitter and ruin the taste of the entire dish.
- Rather than throwing the discarded parts of the fish away, use them to prepare a beautiful fish stock you can store for later use.
- Once the fish meat changes color to white you will know that lemon acid reacted with the proteins inside the fish meat and Ceviche is ready for serving.
- If you are serving Ceviche immediately, you can add finely chopped onions to the fish, lemon and lime juice. This way the onions will have a little time to pickle.
- But if you are not serving Ceviche right away, skip this part and add the onions about 15-20 minutes before serving, so they don't overpower the taste of the dish.