Three Ways to Make Easy, No-Cook Ceviche

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Ceviche is a South American seafood dish that originated in the ancient Incan Empire, in the region of modern-day Peru. It’s typically made from fresh, raw fish cured in citrus juices, spiced with ají chili peppers, coriander, or other seasonings, and mixed with chopped herbs and vegetables like onions and tomatoes.

While the fish in ceviche isn’t cooked in the traditional, heat-based sense, the chemical process is very similar. The citric acid from the fruit-juice marinade slowly causes the fish’s proteins to denature, in very much the same way that heating will. The result is raw fish with the opaque appearance and firmed texture of cooked fish. As long as the fish is prepared fresh, it is safe to eat.

Archeological records suggest that a dish resembling ceviche may have been in western South America as early as two thousand years ago!

Ceviche can make a great snack, side dish, or main all on its own. Our favourite ways to enjoy ceviche are with tortilla chips, piled on top of quinoa, or rolled up in a lettuce wrap or in a fresh, warm tortilla.

Shrimp ceviche in a tangy lime marinade.

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Classic Peruvian Ceviche

Servings

4

servings
Prep time

15

minutes
Resting Time

2

hours

Ceviche in Peru is traditionally made with a selection of local fish that may be challenging to get here in BC. Our version uses halibut, but substituting with any fresh saltwater white fish with a mild flavour like snapper or sea bass works just as well!

Bottled lemon and lime juice are safe to use for ceviche, but we don't recommend using bottled juice because this recipe's success comes from the freshness of the ingredients. For the best flavour, use freshly squeezed lemons and limes.

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  • FOOD SAFETY: Always use the freshest fish possible. Make the ceviche the same day you purchase the fish. Until you make the ceviche, store your fish in the refrigerator on ice in a container with a tight lid. If the ice melts, change it out for fresh ice. Refrigerate ceviche leftovers immediately in a container with a tightly fitting lid for 1 to 2 days at most. Discard if it begins to smell "fishy" or develops any other odd odours.

Vegetarian and Vegan Alternatives

You don’t have to eat fish or shellfish to enjoy the fresh, zesty flavours characteristic of ceviche. Check out our vegetable-based alternatives below!

Ceviche with Soy Ground (Vegetarian)

Servings

4

servings
Prep time

30

minutes
Resting Time

30

minutes

Instead of fish, our vegetarian ceviche is paired with pre-cooked soy ground. Lime crema adds a creamy finishing note.

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    Ceviche with Hearts of Palm (Vegan)

    Servings

    4

    servings
    Prep time

    20

    minutes
    Resting Time

    20

    minutes

    Packing a similar texture, canned palm hearts substitute fish in this vegan dish.

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      Let us know your favourite versions of classic ceviche and ceviche alternatives in the comments!

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