Ceviche has many names including cebiche, seviche, or sebiche. The origin is debated but thought to have its roots in Peru. It is essentially a seafood cocktail using fresh fish that is marinated or “cooked” in a large amount of lime juice or other citrus. It also includes tomatoes, onion, cilantro and some form of spice or pepper. Additional ingredients may include cucumber, peas and/or avocado.
2.5 lbs. fresh halibut or raw shrimp (peeled and deveined)
2 medium white onions, diced 4 cups fresh lime juice (32 limes)
1 large English cucumber
2.5 lbs. tomatoes
6 serrano peppers
⅔ cup cilantro, chopped Salt
Juice of one orange
Tortilla chips or tostadas for serving
Optional: 1-2 cups cooked peas, 1-2 avocados cut into ¼” dice
Important: The fish must “cook” in the lime juice, so first cut the fish into ½ inch cubes, mix with the diced onion in a non-reactive container, cover with lime juice and refrigerate for 50-60 minutes while you chop the rest of the ingredients. DO NOT MARINATE THIS MIXTURE IN AN ALUMINUM BOWL!
While fish and onions are marinating, seed the English cucumber and cut into ½ inch cubes (skin can remain or be peeled, up to you). Cut the tomatoes into the same size pieces as the cucumber and drain in a strainer over a bowl to remove excess liquid. Stem and seed the serrano peppers and remove the membrane (USE GLOVES FOR THIS!). Chop the cilantro. In a large bowl, mix cucumber, tomato, half of the serrano peppers and chopped cilantro together. Taste for spiciness and add more serrano peppers as needed until desired heat level is reached.
When fish is “cooked”, combine the fish and onions with the other vegetables. Mix well and season with salt (usually a teaspoon or more) and olive oil if desired. Add the juice of one orange and stir.
Transfer to a non-metal serving dish immediately and refrigerate until ready to serve. Serve with tortilla chips or tostadas.