Directions
Ceviche is much more than a simple appetizer: it is the perfect synthesis of sea, acidity and aroma, a dish that has deep roots in the coastal cultures of South America. The first references to ceviche date back to pre-Columbian civilizations along the Peruvian coast, where acidic fruit juice and salt were already used to “cook” fish, well before the arrival of the Spanish with limes and onions. Today, ceviche is the true national dish of Peru, celebrated throughout Latin America and reinterpreted everywhere thanks to its immediacy and ability to enhance any type of white fish, crustacean or mollusc.
How to Make Fish Safe at Home
But be careful: the real basis for a quality ceviche is the safety of the raw fish. Italian law requires that fish intended to be eaten raw or marinated must be blast chilled: this means frozen at -20°C for at least 24 hours (even better 48), or for at least 96 hours at -18°C in a normal domestic freezer. This eliminates any risk of parasites such as Anisakis and makes the dish safe without altering its flavor and texture.
Ingredients
4 servings
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1 very fresh sea bream, already filleted and deboned: 400 g
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Lime juice: from 4 limes
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Red onion: 1 small
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Fresh cilantro (coriander): 1 bunch
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Fresh chilli pepper: 1 (jalapeño or red chilli pepper type)
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1 ripe mango
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Fine sea salt
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Black pepper
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Delicate extra virgin olive oil: 1 tablespoon
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Lime zest (grated rind, only the green part)
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Ice cubes (to keep fish firm during marinating)
Method
Prepare the fish
Fillet the sea bream carefully, remove all the bones and skin. Cut the flesh into regular 1.5-2 cm cubes. The more uniform they are, the better they will “cook” in the lime.
Marinate
Transfer the cubes to a glass bowl and cover with freshly squeezed lime juice. Add a handful of ice: the cold keeps the pulp firm and shiny. Marinate for 12-15 minutes, stirring only once halfway through.
Add the herbs
Cut the red onion into very thin slices and immerse it for 5 minutes in water and ice (this way it loses its aggressiveness and remains crunchy). Drain and add to the bowl. Also add the deseeded and thinly sliced chili pepper, a handful of fresh coriander chopped by hand, salt and pepper to taste.
Tropical note
Add the small mango cubes: the contrast with the acidic and savory note is incredible.
Finish
Drain the fish from the marinade (do not rinse it!), remove any remaining ice and season with a drizzle of extra virgin olive oil and lime zest.
Plate
Arrange the ceviche in a deep plate or a large bowl. Complete with more onion, a few fresh coriander leaves and, if you want, sprouts. Serve immediately, very cold.
Curiosities and Chef Tricks
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The marinating time is crucial: too short, the fish remains raw; too long, it becomes frayed. Taste after 10 minutes and evaluate the consistency and flavor.
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For a more “gourmet” result, add a spoonful of leche de tigre (the filtered marinade enriched with blended ginger and celery).
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Ceviche was born as a poor dish, but with very fresh raw materials and calibrated aromas it becomes elegant and also suitable for an important dinner.
Average Nutritional Values (per 100 g)
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Calories: 95 kcal
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Protein: 13.5 g
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Fat: 3.2 g
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Carbohydrates: 3.8 g
Times
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Preparation: 10 minutes
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Marination: 12-15 minutes
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Total time: 25 minutes
