Simple ceviche is the best ceviche. Everyone should be able to make this easy ceviche appetizer.
By luck and coincidence, we’ve been sampling lots of excellent ceviche lately. Matunuck Oyster Bar on the southern coast of Rhode Island, and Border Grill in Las Vegas. Here’s what we’ve learned: Forget the ingredient bells and whistles, ceviche is best plain and straightforward.
Good ceviche begins with the freshest fish available and has a clean fresh flavor. In Rhode Island, fresh flounder is affordable and everywhere and it makes spectacular ceviche. Here in Nashville, my friend Lili makes killer ceviche with tilapia. Well, it works.
There’s nothing to this non-recipe recipe. Simply “cook” the fish in lime juice for about 30 minutes. Next, add the three ceviche essentials: red onion, jalapeño, and cilantro. Now, let it marinate in the refrigerator a little longer, but not long. One hour total is about right. Add salt to taste. Serve chilled with crisp tortilla chips or good old saltines.
Too plain for you? Then add these (we urge you to resist the temptation):
Chopped fresh mango, chopped tomato, grated radish, grated jicama, or roasted corn kernels.
- 1 pound the freshest white fleshed ocean fish or shellfish like flounder, cod, scallops, shrimp
- 1/2 to 3/4 cup fresh lime juice
- 1 small red onion, finely chopped
- 2 to 3 medium jalapeno peppers, finely chopped
- Small handful fresh cilantro, chopped
- Salt, to taste
Rinse and cut the fish into bite-size pieces. Place them in a clean non-reactive bowl like glass or stainless steel.
Pour the lime juice over the fish and stir. The fish should be well coated, but not quite submerged.
Cover and refrigerate about 30 minutes.
Add the remaining ingredients and refrigerate an additional 30 minutes.
Add salt, to taste.
Serve with corn chips or saltine crackers.