Video: How to Make Ceviche

In this video, I'm teaching you to make ceviche. For those hot summer days when you don't feel like turning on the oven — heck, you don't even want to have to spend time in the kitchen. This recipe is so easy — you'll be amazed!

I know if you try it, you're going to become hooked on ceviche, just like I am. It's a great way to get more seafood into your family.

Health Benefits of Ceviche

We all know we should be eating more seafood. According to the Harvard School of Public Health, eating fish just 1 or 2 times a week will decrease your chance of heart disease (America's number one killer) by a whopping 36%! And yet, so many of us are afraid to cook fish, or we don't know where to buy it or prepare it.

Ceviche is so easy to make — you can use most any kind of fish — cod, sole, halibut, even salmon. These can all be found flash frozen at hte supermarket (just be sure to look for wild-caught). You can also incorporate shellfish which is more nutrient dense than fin fish — try adding shrimp, scallops, or even mussels or clams.

If you are on a fertility diet like I am, or if you're pregnant or are nursing, you will want to make ceviche often. There is nothing healthier for your baby than seafood, and particularly shellfish. Studies have shown that pregnant women who eat a lot of seafood have smarter babies than moms who don't.

Ceviche is also chock full of enzymes. It's basically raw fish that has been marinated in citrus juice (lemon or lime). It is so delicious — and so good for you! Because ceviche is not cooked (the citrus juice lightly cooks it), it's full of enzymes, which are the key to good health and longevity.

This recipe is paleo and low-carb, and GAPS and SCD legal. I hope you enjoy it!

The printed recipe follows.

Ceviche

Ingredients

Scallops, large, skinless fish fillets (I used cod), or a combination, wild-caught — or you can use all fin fish if you don't eat shellfish (1 pound) — where to buy fish
Lime, organic (4)
Lemons, organic (4)
Red bell pepper, small (1)
Jalapeno chile pepper, small (1)
Cherry tomatoes (1 cup)
Honey (1 tsp) — where to buy honey
Avocado (1)
Olive oil (1/4 cup) — where to buy oils
Black pepper, freshly ground — where to buy black pepper
Optional: Cilantro, chopped, scallions or onions, garlic, sea salt

Equipment

[easyazon-link asin=”B000H6BPKG” locale=”us”]Rasp[/easyazon-link] or [easyazon-link asin=”B00009WE3Z” locale=”us”]fine cheese grater[/easyazon-link]
[easyazon-link asin=”B0007VO0DA” locale=”us”]Lemon reamer[/easyazon-link] or fork
[easyazon-link asin=”B001IIGJTY” locale=”us”]Rubber gloves[/easyazon-link]

Directions

1. Cut up the fish into bite-sized pieces.
2. Rinse the limes and lemons. Using a rasp or fine cheese grater, remove the zest from one lime and place in a medium bowl.
3. Using a fork or reamer, squeeze the juice from the 4 limes and lemons into a bowl.
4. Remove the seeds from both the bell pepper and jalapeno pepper. Finely chop
and add to the bowl. You should use gloves when chopping the jalapeno pepper so you don't burn your hands. (If you do burn yourself, alcohol-based hand sanitizer is the best thing I've found to stop the pain.)
5. Gently stir in the seafood, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45-60 minutes.
6. After the seafood is done marinating, strain through a fine mesh strainer, and return to the bowl. Gently stir in the olive oil.
7. Cut the cherry tomatoes in half and add to bowl.
8. Peel and remove the pit from the avocado. Dice and gently stir into the bowl.
9. Add 1/4 cup olive oil.
10. Add the honey.

11. Season to taste with sea salt and freshly ground black pepper.

Photo credit: laura padgett on flickr

Find Me Online

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

32 thoughts on “Video: How to Make Ceviche

  1. Very cool!! I am now inspired to try ceviche, thanks to you and to a recent episode of ‘Diners, Drivein’s and Dives’ where Guy went to a place that served over 20 kinds of ceviche fresh every day!! It looked amazing!! I bet you could have all kinds of fun with this dish!!!
    .-= lydia´s last blog ..Breaking the Vicious Cycle…… =-.

  2. Lydia – I would like to know where that place is. Do you remember the name?

    I have another recipe I’ll be including in the Surf & Turf class materials — it is a Tahitian ceviche made with coconut milk and lime. I’m having leftovers for lunch today! YUM!

  3. I want some right now! I love ceviche and will definitely be trying this. I’m praying my kids will love it….

  4. If making a raw fish dish like this, do you need to be careful with how fresh the fish is? We only have fresh supermarket fish available here, that may be a few days old, would that be safe to use in a dish like this?

  5. Kylie – Yes, I would get very fresh fish. The fresh fish I buy comes from fisherman at the farmer’s market who have just gotten it out of the ocean — that’s fresh!

    You’ll find though, that most fish you find in the store is frozen, or it was previously frozen. Most of the fish that you buy is flash frozen right after they catch it. It’s fine to make this with frozen fish — in fact, it is better to make it with frozen fish because if fish is frozen for 7-10 days, it kills the parasites.

    So if you can, look for frozen, wild-caught or sustainably farmed fish. If it’s defrosted in the store, ask them when they defrosted it.

  6. Loved this video… so informative. Ceviche is one of those recipes that I would find kind of intimidating but after seeing you make it I am definitely going to give it a try.

    Just found your blog today and look forward to reading more:)

  7. As a fellow Texan, I can attest it is too hot in the kitchen right now!!
    We’re to meet friends this evening before attending a summer play in town and I’
    ll take this as my appitizer since I’ve got fresh frozen fish.
    Thanks for the video.
    It is inspiring in this Texas heat.

  8. Ann Marie, you look beautiful, and Kate is darling!

    I love ceviche, and just made some the other day with flounder (which is ok but not my favorite). Orange Roughy is delicious, but I’m afraid it may be endangered. I want to try tilapia, which is firm, white, mild, and inexpensive — so it should be good for ceviche. Also, it’s sustainably farmed – only – so you won’t find “wild-caught” tilapia! Catfish and salmon are a little too strongly flavored for my taste.

    I want to second your advice about fresh: “still-flopping” would be nice, with sushi grade next-best, and flash-frozen never thawed the freshest that’s readily available. If your seafood has the slightest odor, it’s unsuitable for ceviche!

    Moving on, I would like to suggest a technique for zesting your lime that I saw Alton Brown use: place your Microplane teeth up on a plastic sheet flat on the counter, and draw the fruit across, turning as you go. That keeps the zester stable and less likely to slip and cut your fingers.

    Red and yellow Bell peppers are colorful and sweeter, but I also like some of the bitterness in the green. Just a matter of taste.

    Jacques Pepin advises always tasting a bit of your jalapeno pepper — the heat can vary considerably from one to the next, so you might want to add more or less. (Serrano peppers are a hotter – and I think tastier – alternative to jalapenos.)

    When it comes to seeding, I’ve found several handy ways to avoid having to use gloves: just as you did, I cut off the stem end and cut lengthwise; then I use one of the following to easily remove the seeds and membranes: a serrated grapefruit spoon; a strawberry stem remover; an apple corer (just slide, twisting, up from the tip to cut membranes and remove seeds). Then I julianne the halves lengthwise, chop crossways, and scoop the pieces onto the knife blade to transport to the bowl. I never touch the inner part of the pepper.

    One more tip: after cutting around, the avocado halves separate cleaner and more easily if you twist them apart, rather than just pulling. Put the half with the seed on your chopping board seed-up and forcefully chop down with your knife to embed the edge in the seed. Twist the knife and the seed will pop right out, attached to the blade. Use a paper towel to grasp and remove the seed from the knife. Then I’ve found that if I slice the halves lengthwise, I can usually pull and peel the skin away from the fruit in one piece. Which leaves you with four perfect quarters of avocado to dice and add to the other ingredients. Note: the avocado will become mushy if you add it more than an hour before serving.

    Now I think I’ll go make us some ceviche! Thanks for the inspiration!

  9. Hi Ann Marie,

    Really, really nice video. I like seeing your face when you are speaking, and also close ups of your hands as you work – a good balance between them makes it interesting…. and it’s also refreshing to actually see your face, and of course your sweet little daughter, rather than just disembodied hands and voices :)) The recipe looks great!!! You mentioned adding onion or garlic and someone else mentioned fruit or tomato juices – if you wanted to add something like these, when would you do so? Thanks so much!

  10. Anne Marie

    I made this tonight. It turned out great! I used Trader Joe’s frozen Alaskan wild cod fish, organic lemons and limes and fresh cherry tomatoes and a big yellow pepper from my garden. I must admit, I was quite skeptical…but it turned out great. My whole family liked it, including my husband and DD age 14 and 11. I plan on eating the left overs for lunch tomorrow.
    Also, your daughter is precious,…someday she’ll try the cerviche.

    Ann

  11. i had never even heard of ceviche before i saw this post if you can believe it! but i made it this afternoon for me and my husband with frozen scallops from trader joe’s. i used a yellow bell pepper b/c that’s what i had- it was good! next time i think i’ll add some cilantro, garlic and scallions to amp up the flavor.

  12. Keep in mind that farmed fish are usually fed corn and soy….and not organic corn and soy. that’s one of the reasons we don’t even eat tilapia anymore, you just can’t trust that it is good for you. The Monterey Bay Aquarium in CA offers a guide to choosing fish at https://www.montereybayaquarium.org/cr/seafoodwatch.aspx
    Due to the horrible pollution and terrible diets of farmed fish, we opt for no farmed fish at all.
    On the bright side – ceviche and the hawaiin cousin Poki are very delicious made with many times of sustainably fished seafoods and fish. I make Poki with lemon-soaked fish or shellfish, cucumbers, seaweed, soy sauce (the good kind), and hot chili sesame oil. Toss in a little wasabi and mayonnaise to taste and you will have everyone scraping their bowl for more! Tonight we are trying the Poki with some organic soba noodles…..

  13. I had no idea that ceviche would be so easy! Will definitely add the cilantro – can’t get enough of it. I’m always looking for new fish dishes so thanks for this!

    Tiffani B – thanks for the fish info/link – appreciate it.

  14. You convinced me to try this at home! 🙂

    So today I bought some wild caught fresh (not thawed) cod that WF got this morning and I also got some wild caught scallops. When I was chopping, I found two parasite worms…I think from the cod. I called WF and talked to a fishmonger who said it’s pretty common in wild caught cod and won’t be an issue as long as I cut the fish thin so the citrus can “cook” it well.

    I wasn’t upset, per se, we always find little buggers in our garden veggies, BUT as it’s my first time to make ceviche I was a little nervous and put off. Should I have gotten the frozen fish instead??

    Also, (and you may not be able to answer in the next hour, but here goes…) I’m not sure when to add garlic, onion, and cilantro. I added the onion for the marinating part and may throw the garlic in as well, but I think the cilantro would be best near the end, no?

    Thanks,
    Whitney

  15. @ Whitney

    OK, um, YUCK!!!!!!!!!!!

    That’s gross. I don’t know if I could eat it after I found worms.

    If you can, more power to you.

    I do think it’s a good idea to get the fish frozen. Most sushi & sashimi is frozen. I have read that if the fish is frozen for several days, the worms will die.

    You can add the cilantro and onion etc. in the beginning. The only thing you don’t want to add is things like tomato and avocado b/c they can get mushy.

  16. AM, what’s your take on eating Ceviche when pregnant? It’s hard to seperate the government propaganda from good advice. I already do so much I’m “not supposed too” while pregnant- like drink raw milk, eat tons of liver, and eat raw cheese. I sure miss my sushi! I used to make sushi……but I wasn’t sure about doing that when preggers.

  17. Love your video! Good job! We have eaten a totally different ceviche from Ecuador that is shrimp in a tangy tomato sauce. More like thishttps://laylita.com/recipes/2006/07/15/ceviche-camaron-shrimp-ceviche/

    So it is interesting to see your take on the recipe. Avocado would make it yummy!

  18. Thank you! We enjoyed this tonight with shrimp. At least, I enjoyed it. Hubby thought it was ok. 2 of the 4 kids like the shrimp itself and nothing else. I’ll enjoy polishing off the veggies. 🙂

  19. We made this ceviche yesterday for Mother’s Day. I was wonderful! What a treat. This one will become a regular dish for sure!

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