Fish Ceviche with Avocado (Cheviche de Pescado): A California twist to this classic Spanish dish., served with avocados, tomatoes and cilantro.
Now that winter is practically over (yippee!) and my family is healthy (not counting my Princess getting a cold this weekend), I am happy to be back in the Daring Kitchen. And this month’s challenge is one of my hubby an my favorites: Fish Ceviche with Avocado (Cheviche de Pescado).
Blog-checking lines: Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
Although I didn’t get around to making the Papas (can’t handle the fried food right now), they really are amazing. Visit Bake Like a Ninja and another great daring cook, Audax, to check out what I missed out on!
Ceviche is chemically cooked fish using fresh lemon and/or lime juice. The citric acid causes the proteins in the seafood to become denatured, or “cooked.” You can find variations of ceviche all of South and Central America, and even Europe. My husband and I, living in Southern California, have a slight Mexican twist on our ceviche.
Marinated in lime juice, red onion and cilantro our sea bass was “cooked” in about 4 hours. Although for our preferences and peace of mind, we marinated it for closer to 12 hours. The type of fish used and how small you cut it can vary the “cooking time” so use your best judgment.
Mix everything and watch the fish change from a light pink to white. You can also use shrimp, squid, scallops and other seafood, too. Let your imagination be your guide!
When ready to serve we add in some chopped tomatoes and garnish our ceviche with more fresh cilantro and avocado. You can even add chopped cucumbers, too. And of course, don’t for the tortilla chips and the margaritas!
Fish Ceviche with Avocado (Cheviche de Pescado)
With any ceviche, fresh fish is "cooked" with lime or lemon juice. You can find this marvelous dish from Peru to Spain. Our version has a slight Mexican twist. Recipe by Laura Bashar of Family Spice
Ingredients:
- 1 lb firm white fish, chopped into bite-size pieces*
- 1 garlic clove, crushed
- 1 jalapeño pepper, minced
- 3/4 cup lime juice, (8-10 limes)
- 1/4 cup extra virgin olive oil
- 3/8 cup cilantro, fresh, chopped
- 1/2 cup red onion, chopped
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- 1 large tomato, diced
- 1 avocado, chopped
Directions:
- Chop and combine in a large bowl:
- 1 lb firm white fish , chopped into bite-size pieces*
- 1 garlic clove , crushed
- 1 jalapeño pepper , minced
- 3/4 cup lime juice , (8-10 limes)
- 1/4 cup extra virgin olive oil
- 1/4 cup cilantro, fresh , chopped
- 1/2 cup red onion , chopped
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- Press fish into the lime juice mixture.
- Cover bowl and refrigerate 4 hours or up to overnight, or until fish has turned completely white.
- When ready to serve, mix in:
- 1 large tomato , diced
- Garnish ceviche with:
- 1 avocado , chopped
- 1/8 cup cilantro, fresh , chopped
Notes:
Serving Suggestions: Great as an appetizer or a meal. Serve alone, with tortilla chips or fresh bread. Use just fish or mix in fresh shrimp, squid and scallops, too.
Cooking Tips: * To prevent illness or food poisoning, it is important to use only fresh fish, as it is chemically cooked and not cooked with high heat. A firm white fish is needed, or else the fish will crumble. Try using halibut, tuna, sea bass (pictured above), shark or marlin. Depending on the size of your fish portions, the ceviche can be ready in as little as 10 minutes. But this is highly dependent on the freshness of your fish, or seafood, that you are using.
Prep Time:
Yield: Serves 6
Cook Time:
Your ceviche looks so fresh and delicious!! You did a fantastic job. Your photos are wonderful, also – really great work!
What a lovely looking ceviche and gorgeous photos! Well done! 🙂
Yummm ceviche! Great theme this month. Hope your little one feels better soon.
Your ceviche looks gorgeous! I love that you guys tried it using sea bass. I bet it was delicious!
I love how you put your ceviche in a glass. I could see that served at a resteraunt. Great job on this challenge.
Gorgeous presentation! It is making my mouth water. Thanks for stopping by my blog.
Delicious! Love the avocado on yoru ceviche…great job on this challenge!
I love your Mexican twist to the challenge, and your photos are stunning!
I love the super fresh look to your ceviche. I love the south of the border twist. Looks super yummy. Thanks for coming to check out my blog.
presenting the ceviche in a glass impressed me so much! Beautiful picture!
Your presentation is stunning it looks so light fresh and delicious, Lovely work and thank you for the link to my blog that is so nice of you. Beautiful photos.
Cheers from Audax in Sydney Australia.
Love the sea bass! I just tried it for the first time last week and it is going to be a regular in my house.
I was just at Alaskan Cooks blog admiring his post for DC Challenge..
Yours is so colorful and mouthwatering 🙂 I want to dive right in!
Also, thank you for stopping by my blog ..
I am a little ceviched(word?) out after reading so many posts. However yours was presented beautifully and I sure was delicious. I really enjoy the texture of sea bass.
What your post has done is make me want a margarita. I just so happen to have all the fixins. 🙂
Beautiful presentation to a delicious dish. You did a wonderful job!
I dont eat that much fish, but after seeing this recipe, I think I will start!