5 Fresh Ceviche Recipes to Make This Summer
By: Brittany Anas
June 2021
Traditionally, ceviche is made with flaky and mild-flavored fish like flounder, bass, or snapper, says Geronimo Lopez, a Venezuela native and chef-owner of Botika, located in San Antonio’s Pearl district. However, scallops can work as an alternative, he says. One of the recipes below even swaps mushrooms for seafood to create a vegan rendition of the dish.
Here are five chef-approved takes on ceviche to try this summer, along with some of their best tips for perfecting the appetizer.
5 Fresh Ceviche Recipes to Make This Summer
2. Ceviche Nikkei
Servings: 4
Prep time: 20 minutes
“Cook” time: 1 hour marination (this can change depending on how “done” you want the fish)
Nikkei is a melting pot of flavors, with Japanese and Peruvian influences, says Lopez, whose restaurant Botika has flavors and influences from Asia and South America. He recommends pairing this ceviche dish with a lager or dry, fruity white wine.
Ingredients:
- 2 sweet potatoes
- 1 red onion, cut julienne
- 1 cup fresh lime juice
- 1/2 stalk celery, sliced
- 1/4 cup lightly packed cilantro leaves
- 1/4 cup soy sauce
- 1/4 cup freshly grated ginger
- 1 clove garlic, minced
- 1 habanero pepper, seeded and minced
- Salt and freshly ground pepper to taste
- 1.4-pound fresh flounder, cut into 1/2-inch pieces
- 4 pieces of roasted corn, de-grained
- Radish and green onion for garnish
How to make it:
- Roast sweet potatoes in the oven until easily pierced with a fork and set aside to cool to room temperature. Place sliced onion in a bowl of warm water, let stand for 10 minutes, then drain and set aside.
- Meanwhile, place the lime juice, celery, and cilantro into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl. Stir in the garlic, ginger, and habanero pepper. Season with salt and pepper, then stir in diced flounder.
- Place in fridge to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
- To serve, broil the sweet potato slices and line the bowls with them. Stir the onions into the fish mixture. Spoon the ceviche with its juice into the bowls and garnish with corn, radish, and green onion.