Ceviche is a classic South American dish made with shrimp, scallops, sea bass, tomatoes, garlic, jalapeno, and avocado.
If you like fresh Appetizers like Pico de Gallo, Marinated Olives, and Easy Spinach Dip, you’re sure to love this classic Ceviche recipe.
This type of dish is perfect for serving before dinner, used as a side dish, or put out at a party. The fresh seafood, citrus, marinade, and vegetable blend taste amazing with crunchy, dried tostada rounds. You can also scoop fresh Ceviche onto chips like tortilla chips, Pita Chips, or plantain chips.
Best places to visit in Punta Arenas, Chile
Punta Arenas, Chile, was the perfect place to indulge in this seafood dish. Because of its location just off of Antarctica, they have access to some of the freshest fish. The port city is often used as a base for trips to Antarctica. Here are some of my favorite things to do while visiting:
- Enjoy the mystery of Lord Lonsdale’s Shipwreck, a shipwrecked vessel to the south of the city with many theories and questions about how it washed ashore.
- Take a ferry to Isla Magdalena. This uninhabited island is a sanctuary for Magellanic penguins and other wildlife.
- Climb the hills of Punta Arenas to get to the observation deck for the best view of the city and the sea.
Authentic Ceviche first originated in what is now Peru. However, the fresh fish appetizer is popular all over South America, with many countries developing their own version. This particular dish was inspired by a delicious Ceviche recipe I enjoyed in Punta Arenas, Chile.
Because Ceviche is made with raw fish, it’s essential to get quality fresh fish to avoid any potential harm from the raw meat.
South American Favorites
Pork Carnitas (Oven)
Beef Enchiladas
Ground Chicken Tacos
Oven Baked Beef Tacos
Key Ingredients
- Seafood: Different kinds of Ceviche use various kinds of fish. For this version, we are using sea bass (though you could use another white fish), scallops, and shrimp. You will love the varied texture and flavor that this combination of raw fish provides to the recipe.
- Acid marinade: The lime and lemon juice in the marinade does more than just provide amazing flavor. The acid in the citrus juice denatures the proteins in the fish. As this happens, the shrimp will become pink and opaque, and all the seafood ingredients will become much more firm.
- Vegetables: Add tomatoes, jalapenos, onion, and garlic for more texture and flavors to blend with the seafood.
- Avocado: Wait to dice and add the avocado until right before serving. The avocado would become browned and mushy after sitting through the marinade process. So, it’s much better to put it in fresh right before enjoying this delicious Ceviche.
How to Make
- Prep time: To prepare the ingredients for this recipe, cut the sea bass, scallops, and shrimp into 1/2-inch chunks.
- Combine: Add the prepped sea bass, scallops, and shrimp to a large glass bowl. Then add the fresh lime juice and lemon juice. Stir to coat the seafood in the citrus juice mixture. Let it marinate for 10 minutes.
- Vegetable add-ins: While the seafood is marinating, you can dice the fresh vegetables. Add the diced tomatoes, jalapeno, onion, garlic, kosher salt, and black pepper. Then stir well to combine.
- Refrigerate: Cover the bowl in plastic wrap and refrigerate for 20 minutes until the shrimp is pink.
- Add avocado: After refrigerating, slice the fresh avocado into chunks. Then, add the diced avocado to the bowl and finish the Ceviche with cilantro leaves. Serve this amazing dish with dried tostada rounds.
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Variations
- Peppers: You can add different kinds of peppers to your fresh Ceviche. Bell peppers, green peppers, or chili peppers all make delicious additions to the recipe. Be sure to finely dice the vegetables before adding them to the mixture.
- Vegetables: There are a variety of other vegetables that you can mix into the seafood dish, like English cucumber, carrot, mushroom, corn, green onion, or celery.
- Ceviche de Camaron: Instead of using a variety of seafood ingredients, you can make Ceviche de Camaron or Shrimp Ceviche.
- Ceviche Tico: This Costa Rican version of the classic appetizer gives it a bright and flavorful twist. To make the Costa Rican Ceviche, combine 1 pound of diced white fish (sea bass or cod are good options), 1 small red onion, 1 red bell pepper, a small piece of grated ginger root, 1 bunch of fresh cilantro, and 1 cup of fresh lime juice.
More Seafood Dishes
Crab Cake Sandwich
Shrimp in Lobster Sauce
Easy Shrimp Boil
Creamy Shrimp Salad
How to Store
- Serve: Don’t leave this delicious Ceviche at room temperature for more than a couple of hours.
- Store: To keep Ceviche leftovers, cover the dish in plastic wrap or aluminum foil. This seafood dish can stay good in the fridge for about 2 days.
- Freeze: Although it’s best fresh, you can freeze Ceviche for up to 2 months. Do your best to remove excess juice, then freeze the seafood and veggies, sealed in a ziplock bag.
Ingredients
- 1 pound sea bass , cut into 1/2" chunks
- 1/2 pound scallops , cut into 1/2" chunks
- 1/2 pound shrimp , cut into 1/2" chunks
- 1 cup lime juice
- 1/2 cup lemon juice
- 2 roma tomatoes , seeded and cut into 1/2" chunks
- 1 jalapeno , deseeded and minced
- 1/2 white onion , minced
- 2 cloves garlic , minced
- 1 avocado
- 1/4 cup cilantro , minced
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Instructions
- Add the sea bass, scallops and shrimp to a large glass bowl.
- Add in the lime juice and lemon juice and stir to coat.
- Let sit for 10 minutes.
- Add in the tomatoes, jalapeno, onion, garlic, salt and pepper; stirring well.
- Cover and refrigerate for 20 minutes until the shrimp is pink.
- Dice the avocado into chunks when you remove the mixture from the fridge.
- Add in avocado and cilantro, stir and serve on dried tostada rounds.
Notes
Nutrition
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