Five ways to make seafood ceviche

CEVICHE is a Latin American dish consisting mainly of meat or seafood which has been “cooked” using only the acidity of vinegar or citrus juice – much like “boquerones en vinagre” which can be found all over Spain. Here are five suggestions on how to serve it at home.

First of all sushi-grade fish is necessary but it’s also acceptable to use frozen if it is high quality. Whatever fish you choose just cut it into thin strips and then put it in a citrus or vinegar marinade for around 45 minutes (depending on the thickness of the strips). Add a few herbs and spices to taste and it’s ready.

Scallop ceviche is made with finely shredded and unsweetened coconut flakes which add an unexpected texture and flavour to the spicy dish.

White fish ceviche verde is made with a variety of fish for a mix of flavours and textures; combine this with creamy avocado, big green olives, crunchy chopped spring onions and some cherry tomatoes.

Octopus ceviche is definitely for the more adventurous but it is a taste that goes well with a citrus marinade – for extra crunch and colour just add peppers.

Ceviche tacos are an excellent barbecue item to liven up the meat based meal. Just make any sort of ceviche and serve it in a taco shell.

Scandinavian ceviche is made with smoked fish instead of fresh and may be more appealing for those who are not keen on the idea of eating raw fish.

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