Seafood can be delicate and exquisite. And, when prepared carefully, provides a wealth of health benefits. A ceviche recipe (pronounced suh-vee-chey) raises the question of whether raw fish is safe to eat. And if so, how does it promote health?
In any case, don’t be afraid to delve into this seafood delicacy. Our ceviche recipe is a reliable sea-to-table dish carefully-made for the satisfaction of all who eat it.
What is Ceviche?
Ceviche is a Latin American seafood dish. The term “ceviche” means meat cooked in vinegar. A typical ceviche recipe includes raw, fresh-cut sea bass or sole in a lime juice marinade.
Chefs traditionally spice the fish with chili, onions, salt, and pepper. It’s then served with cooked potato and corn.
Ceviche relies on the quality of its ingredients. It needs only a few elements, so they should all be fresh. We can’t emphasize this enough!
Is Ceviche Safe?
Yes. Ceviche is safe. This mainly depends on the type of fish, its freshness, and the marinating time required to prepare it in citrus juice.
Citric acid found in citrus juice breaks down protein in fish, a process that also takes place over heat. Furthermore, it reduces bacteria, making the fish more safe for consumption. But, this is only one step to ensure the safety of your ceviche dish.
Freezing also kills parasites and reduces the risk of infection without ruining the taste of the fish. We recommend fresh-frozen fish found in the sushi-grade section along with inspected, high-quality fish.
Some ceviche recipes briefly cook the fish before it’s marinated. This further reduces bacteria. Though very rare, this lowers the risk of gastric upset and other related illnesses.
We advise implementing the above measures to avoid safety risks and potentially harmful threats.
Is Ceviche Healthy?
Ceviche delivers nutritional benefits through much-needed omega-3 fats. Fish are high in essential fatty acids, which are important for brain function and development. They also promote blood circulation and lower the risk of chronic disease, stroke, and cancer.
The American Health Association recommends eating fish at least twice a week to fulfill a healthy diet.
We’ve also included a savory blend of avocado puree. Avocados are full of good, heart-healthy fats that reduce unfavorable cholesterol levels. Paired with fish, it not only creates a nutrition-packed duo but also brings an appreciated, mild flavor that cuts through the bold acidity of the fish.
Essential Tips for Preparation
There are a few tips to note before and during preparation. We found that these points help to put a healthy ceviche dish together.
First, get a hold of fresh ingredients. It’s so essential, given that you’ll taste every element of this dish. Fresher ingredients give a fresher taste. Imagine the pleasure of biting into a sea-fresh dish of aromatic flavors— delightful!
Second, avoid doing too much ahead of time. That includes marinating hours before eating (unless the recipe calls for it.)
Lastly, the thickness of the fish is important. If cut too thin, it’ll cook too fast. If too thick, the exterior may cook quicker than the center. So aim for a thickness of about 1cm or 1/4 inch.
- 11 oz sea bass fillet
- 3/4 cup freshly squeezed lime juice (*)
- 3 oz cucumber chopped
- 3 oz tomato flesh (no seeds or center), chopped
- 2 oz onions chopped
- 1/2 tsp serrano/jalapeno pepper chopped
- 1/4 cup cilantro leaves finely chopped
- 1/2 tsp black pepper
- 1/4 tsp salt
- 5 oz avocado sliced
- 2 tsp garlic minced
- 4 tsp sriracha
- 4 6-inch corn tortillas
- 1 tbsp olive oil
- Preheat the oven to 320°F.
- Chop sea bass fillets into 1/4 inch pieces. Soak fish in lime juice for 20 minutes.
- Lightly brush corn tortillas with olive oil and pile them on top of each other. Slice them diagonally four times so that each tortilla forms 8 equal (triangular) pieces.
- Place tortilla pieces onto a sheet pan and bake for 6 minutes (be sure to check them at 4 minutes, they cook quickly!) Remove from the oven.
- Once the fish has turned white, drain and discard the lime juice.
- In a medium-sized bowl, mix together cucumbers, tomatoes, onions, jalapeno pepper, cilantro leaves, black pepper, salt, and fish.
- In a blender, blend the avocados, garlic, and remaining olive oil into a creamy paste.
- To assemble the ceviche, spread a teaspoon of avocado paste onto a baked tortilla chip, add 1 ½ tablespoons of the fish mixture, and top with sriracha sauce.