How to Make Ceviche with Fish

fresh fish

🥗Healthier: sustainable seafood

💰Cheaper: canned fish

Canned fish can be more affordable and still nutritious.

lime juice

💰Cheaper: lemon juice

Lemon juice is a budget-friendly alternative.

Clean up the sinew from the Alaskan Halibut belly.

Dice the halibut and add it to a bowl with diced salmon.

Prep scallops by pulling off the feet and dicing any damaged ones.

Add the diced scallops to the ceviche mix.

Remove the tails from the shrimp and cross cut them to the same size as the fish.

Cut everything into roughly a quarter inch dice for even cooking.

Add enough lime juice to completely cover the fish.

Add diced red onions, seeded and peeled diced cucumber, and seeded diced Roma tomato.

Add ketchup to the mix for viscosity, explaining that it should not taste like ketchup.

Add sugar to balance the acidity of the lime juice.

Add soy sauce and fish sauce for umami flavor.

Season with Kosher salt and stir to combine, tasting and adjusting as necessary.

Chop cilantro and add it to the ceviche to taste.

Let the ceviche marinate for at least 2 hours to firm up the fish.

Store in service containers for up to 48 hours before it becomes tough.

Heat oil between 350-375 degrees Fahrenheit for frying tortillas.

Drop in corn tortillas and fry until light, crunchy, and golden brown.

Drain the fried tortillas on paper towels and season while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens