TROPICAL FISH CEVICHE with ginger, black olives, cilantro & lime marinade

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Amazing tropical fish Ceviche with ginger, bell peppers, black olives, red onions and lime-cilantro dressing. The quintessential dish from the tropics, fresh, healthy, low in calories and most importantly very delicious. The trick to a great ceviche is the “Leche de Tigre” or “Tiger Milk” typical of Peru, the masters of “Ceviches”.  Together the fish and this juice will give you an outstanding Tropical Fish Ceviche to enjoy, typically as a starter.

STEP BY STEP 

  1. Cut the fish fillet in equal size pieces about 1/2 in. across
  2. Salt the cut fish and let it penetrate for minimum 30 minutes. I normally do this step, the cutting and salting the night before.
  3. Place the fish pieces in bowl with plenty lemon juice to marinate. For 2 lbs. of fish I use about 3/4 cup of fresh lemon juice.
  4. Leave the fish to marinate for 15 minutes.
  5. While the fish marinates cut the vegetables trying to maintain similar size when cutting.
  6. Drain the lime juice from the fish and preserve the liquid.
  7. Add the cut vegetables and mix well.
  8. Add a dash of salt and sugar (1 teaspoon for whole amount) to balance the flavors and acidity; finish with olive oil to your taste. You will be amazed how a bit of sugar helps the all-around flavor.
  9. Keep refrigerated
ceviche-fish-marinating-in-ginger-lime-juice
Tropical ceviche-fish-marinating-in-ginger-lime-juice
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best-fish-ceviche-fresh-vegetables-ginger-cilantro-lime-recipe

“LECHE DE TIGRE” / flavoring juice or dressing

  1. Add the remaining lime juice from the marinade used for the fish to blender
  2. Add double amount of fish stock to lemon juice, in the blender (Fish cubes for stock / about 1 cup liquid)
  3. Add milk 1/3 cup
  4. Ginger / chopped / 1 tbsp.
  5. Cilantro / chopped / 2 tbsp.
  6. Onion / 2 tbsp.
  7. Bell peppers / 2 tbsp.
  8. Honey / 1 tbsp.
  9. Salt / 1 tspn
  10. Blend all ingredients well until smooth
  11. Pour over the fish
  12. Refrigerate

INGREDIENTS for Tropical fish Ceviche

SERVES: 4 people

  1. Fish fillets / cut into ½ in cubes / 1.5 lbs.
  2. Tomato / in cubes / 1 cup
  3. Yellow bell peppers / in cubes / ½ cup
  4. Red onions / in cubes / ½ cup
  5. Black olives / diced / ½ cup
  6. Limes / enough to make 1 cup juice
  7. Cilantro / chopped / ½ cup / to be mixed with vegetables
  8. Honey or brown sugar
  9. Salt & Pepper
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Tropical Fish Ceviche served in Campari glasses

2 comments

  1. I love ceviche but ive never tried to make it myself …what kind of seafood do you recommend …I dont live close to the ocean so fresh is out of the question unless I can find some at grocery store in their seafood dept , also I noticed you only have fish in yours ..every time I have had it typically on vacation at beach it has different types of seafood like shrimp, lobster , scallops ect . Along with the fish .. any thoughts on this …and in your recipe you said lime juice bit then said lemon juice does it matter which one or do you use both …im dying to try making this ..

    1. Dear Debra, in general most fish types will do just fine, just be careful not over cooking the fish with the lime juice(30min max). For this recipe I used Tilapia which, just between you and me, I prefer for ceviche than cooked. A lot of people over cook the fish in lime juice worrying about it being raw, but nobody ever complains about sushi now days which is completely raw! In my blog I also have a recipe for ceviche with salmon that for me is the best ceviche I have ever tried. Probably I’m a little biased but that is only my humble opinion. Best Regards and remember…..enjoy life cooking!!

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