5 Fresh Ceviche Recipes to Make This Summer

June 2021

Ceviche is a mainstay on menus at South and Central American restaurants and the poolside bars along the Caribbean coast of Mexico. But, you don’t need to be on vacation to enjoy this citrus-cured seafood dish. It can be added into your summer snacking repertoire, along with homemade salsas and guacamole. A trip to your local seafood market for fresh fish, some serious knife skills, a little creativity, and tasty tortilla chips will help you master the art of ceviche recipes at home.

The first rule of ceviche: Time is of the essence. The fish you use should be fresh. We’re talking caught the same-day fresh, if possible, says John Bertrand, executive chef of Galerie Des Sens, the fine dining venue at Sensira Resort & Spa in Cancun, Mexico. Also, citrus juices are used to cure your seafood, so this is a dish you want to serve shortly after making it. It doesn’t fare well as leftovers because the citrus juices break down the protein (i.e. it gets mushy).

While the recipes below will give you a good starting point, Bertrand recommends experimenting with different textures, flavors, vegetables, and fruits to arrive at the perfect bite. For example, diced cucumbers can add a nice texture, and, for a wild card, passion fruit can lend a tart punch that plays well with the acidity from citrus.

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.

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