Amazing Tuna Ceviche Recipe with Shrimp
Ceviche is a raw fish dish, which is usually made with lime juice or lemon juice. Fish and citrus are natural partners. It is especially popular in South America and Mexico. You can vary the amount of chili pepper if you want a milder or spicier dish. Serve this ceviche recipe as an appetizer, a side dish, or a light lunch.
Do not marinate the shrimp because it will go touch (it also has plenty of natural fishy flavor) but marinating the tuna in lime juice “cooks” it. Why not try red snapper, halibut, or sea bass as alternative fish? Any of these would be great in a traditional ceviche recipe. The marinating time is the same and you can mix and match any of these fish. Just use whatever you can get. Fresh fish is best for ceviche recipes.
Use firm-fleshed fish if you are using something thawed and ensure you dry it well so it has a good texture. The fish is the focal point in this recipe so you want to use a good quality fish and make sure it looks and tastes nice. The onion, tomato, and oregano add freshness to this authentic ceviche recipe and you can liven it up with the addition of Tabasco sauce and jalapenos. You might not need six limes but you do need enough juice to cover the fish.
- ½ lb peeled, cleaned shrimp
- ½ lb tuna, in ½ inch cubes
- 1 finely chopped onion
- ¼ teaspoon each salt and black pepper
- 2 tablespoons white wine vinegar
- Juice from 6 limes
- 1 dash Tabasco sauce
- ½ teaspoon oregano
- 1 cup finely chopped fresh tomato
- 2 chopped jalapenos
- ½ finely chopped green bell pepper
- 6 tablespoons chopped fresh cilantro
- Fresh cilantro or parsley, to garnish
- Marinate the tuna in the lime juice for 6 to 12 hours, turning it every couple of hours.
- Pour off most of the lime juice. Just leave a little so the tuna stays moist.
- Boil or steam the shrimp until pink. Add ⅔ of it to the tuna.
- Add the remaining ingredients and stir well.
- Chill the ceviche for an hour, and then serve it garnished with the remaining shrimp and a sprig of cilantro or parsley.
This is a simple ceviche recipe but the flavor is complex, interesting, and mouthwatering. Learning how to make ceviche is worthwhile because this is a marvelous spring or summer dish, especially when accompanied by a glass of chilled Pinot Gris or Sauvignon Blanc. The lime juice and vinegar might add an acidic flavor but either of these wines will withstand that. Ceviche is a classic South American dish and you will love the flavor.
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