How to Make Ceviche

Ceviche is a bright, citrusy dish that is a favorite among shrimp lovers. How to Make Ceviche, Ixtapa Mexican Grill & Cantina, MAThose who are passionate about Mexican food should learn how to make ceviche in order to master this renowned dish. Ceviche is the perfect appetizer to bring to a party. Not only is it delicious, but it’s also healthy! The entire meal is made from fresh fruits and veggies paired with shrimp, which contains tons of nutrients and antioxidants. This meal is packed with Vitamin C, so it’s a great way to empower your immune system this season.

The dish originates in Central and South America, where seafood is fresh and easy to find. Now, if you learn how to make ceviche the traditional way, you would not cook the shrimp at all. However, unless the shrimp that you purchase is extremely fresh, you will want to poach the shrimp as directed below in order to kill any bacteria. By poaching, you won’t lose much of the flavor, since the cook time is only 3 minutes. It’s always better to be safe than sorry, if you aren’t sure about the quality of your shrimp!

The following recipe from Eating Well will show you how to make ceviche at home.

INGREDIENTS

POACHING LIQUID

  • 2 quarts water
  • 1/4 cup kosher salt

CEVICHE

  • 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • Juice of 2 lemons
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1 cup diced seeded peeled cucumber (1/4-inch dice)
  • 1/2 cup finely chopped red onion
  • 2 serrano chiles, seeded and finely chopped
  • 1 cup diced seeded tomato
  • 1 avocado, chopped into 1/2-inch pieces
  • 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt

PREPARATION

  1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
  2. Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
  3. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Serve your ceviche in a cocktail or margarita glass for the best presentation. Serve with tortilla chips for the ultimate sharing dish! This recipe on how to make ceviche can also be made ahead of time and refrigerated for up to 4 hours. Ceviche can also be a great taco filling or tostada topper. Get creative with how you serve your own ceviche dish!

If learning how to make ceviche appeals to you, then you will love dining at Ixtapa Mexican Grill & Cantina. We serve authentic Mexican food in a fun atmosphere. You can view our entire seafood menu here.

Have you ever tried to make ceviche before?

 

Comments

  1. L A Graham says:

    I’d like to comment on your website menu posting. The only menus that are in type large enough to read are the catering menus and the categorized lists. The categorized lists do NOT show prices; the catering menus show only prices for 6 or more servings. I would consider dining at your restaurant IF the menu for individual in-house service were on the website in a view large enough to actually be able to read the pricing and ingredient information. As it is, the entire page of text is about 2″x3″ to 3″x4″ and impossible to discern.

    On to the ceviche recipe. The first ceviche I ate was in Guatemala and it was made with abalone. Ceviche can be made with ANY white fish as well as shellfish. The Guatemalan ceviche consists solely of whatever seafood is used, lime juice, and chopped chilis, tomatoes and onions. It is excellent and much less hassle for someone who wants to make this at home.

    • Ixtapa Mexican Restaurant & Cantina says:

      Hola. Thank you for your feedback on our menus. We are currently working on making our menus more compatible for all types of devices across all platforms.

      Thanks for the extra tip on the ceviche recipe!