Summer is just around the corner. As the sun is creeping into my kitchen window I’m starting to think about all the fantastic summer produce that’s about to come into season.
Farmer’s markets are a perfect way to find out what ingredients are customary at this time of year.
Every time I find myself wandering the aisles, I end up coming home with way more groceries than I know what to do with. That’s when I start making up ceviche.
Ceviche is traditionally made with raw fish marinated in citrus juices – but veggies and vegans needn’t worry, I’ve got you covered.
Even if you don’t eat fish, or you just can’t get into the idea of ‘raw’ fish, you can make a ceviche style dish which will be just as tasty.
Ceviche gives cooks a great opportunity to use tons of ingredients in one dish. You could make almost anything into a ceviche style dish. Just dice up whatever you have lying around and combine with some seasoning and citrus juice. I do it all the time!
However, if you need a little inspiration – here’s five of my all-time favourites.
Ceviche with Fluke Fish and Peruvian Corn
- 1/2 c Fresh lime juice
- 1/2 c Bottled clam juice or fish stock
- 2 Garlic cloves
- 1 Large Habanero chile, seeded and minced
- 1/2 c Thinly sliced red onion
- 1/4 c Chopped cilantro
- 1 1/2 Skinless fluke fillet, cut into 1/2-inch dice
- Cooked Peruvian corn kernels (optional)
- In a blender, mix together the clam juice, lime juice and garlic with half of each of the habanero and onion. Then, add 1 tablespoon of cilantro. Blend together until it appears smooth. Season the mix with salt and put it through a fine strainer.
- Spread the fluke fish separate layer in a shallow glass. Pour the mix from the previous step over the fish. Cover with cling film and refrigerate until the fish starts to get light. You know when it is finished when it starts to turn white. Keep in the fridge for at least 1 hour and up to 4 hours.
- Stir the leftover onion, cilantro and habanero the fluke fish and season the rest with salt. With a spoon, move the ceviche into small bowls and cover with peruvian corn kernels
Avocado, Cilantro and Tuna Ceviche
- Chefs knife
- Baking sheet
- Plastic wrap
- Medium glass
- Plastic spatula
- 1 lbs sushi-grade tuna
- 1 small red onion
- 3/4 c Fresh lime juice
- 1 tbsp Ground black pepper
- 1 large Avocado
- 1/4 c coarsely chopped cilantro
- Get a baking sheet and line it with some clingfilm. Group the tuna slices into one layer onto the baking sheet. Freeze the tuna until the slices are firm. Freeze for about 15 to 20 minutes.
- Stack slices of tuna on top of each other. Using a chef's knife, slice the tune into cubes. Move the cubes of tuna to a medium sized glass. Stir the tuna cubes in lime juice, black pepper and onion. Cover the mix of tuna with clingfilm and put in the fridge an 1 hour. Stir this gently with a spatula every 15 minutes. You will know when it's nearly done by the slight change of colour in the tuna.
- Before you serve, put in the chopped avocado and cilantro. Season with some salt. Move the ceviche to a bowl. Decorate with cilantro leaves
Corn and Sweet Potato Ceviche
- Large Bowl
- Small bowl
- Steamer rack
- 1/2 fl oz Freshly squeezed lemon juice
- 2 tbsp amerilla chile paste
- 2 tbsp minced yellow onion
- 1/4 tsp kosher salt
- 1/2 small red onion
- 1 medium sweet potato
- 1 ear of fresh corn
- 1 lb flounder
- 2 tbsp fresh cilantro leaves
- In a large sized bowl, mix together the chile paste, lime juice, salt and yellow onion. When you are finished, put to aside.
- In a smaller bowl, soak the red onion in a small bowl of cold water for about 5 minutes. Make sure you drain it well.
- In the meantime, steam some sweet potato on a rack. Set it over boiling water and cover it until it becomes tender. Cook for 5 to 7 minutes. Drain well and put to one side to cool
- In a pot of water at boiling point, cook the ear of fresh corn until it is tender and crisp. Cook this for 2-5 minutes. Move over to a platter. When it is cool enough to handle, cut the corn kernels of the cob
- Mix the finish in the lime juice mix with cooled sweet potatoes, red onion cilantro and corn. Mix together to combine. Put in the fridge for about 30 minutes before you serve.
Summer Veg Ceviche
- Small sauce pan
- Large Bowl
- 1 oz Fresh baby lima beans
- 1 tsp grated lime zest
- 1/3 fl oz fresh lime juice
- 1/4 fl oz olive oil extra virgin
- 1 scallion
- 1 jalapeno
- 1 small shallot
- sea salt
- 1 1/2 fl oz fresh corn kernels
- 2 nectarines
- 1 hass avocado
- 1 large orange bell pepper
- 1 pint heirloom cherry tomatoes
- 1/2 oz chopped cilantro
- In a small pan of salty boiling water, cook some lima beans until they are tender. Do this for about 10 minutes. When you are done, drain the beans in cold water and rinse them.
- In a large sized bowl, mix together some lime zest and juice with scallion, jalapeno, shallot and olive oil and season the rest of the dressing with some salt. Carefully fold in the rinsed lima beans, nectarines, avocado, corn, orange pepper and tomatoes. Put the ceviche in the fridge for about 2 hours. To finish off, fold in the cilantro right before you serve your ceviche.
If you didn’t find any dishes that interested you here, you’ll find hundreds more online. Better yet, have a go at concocting your own ceviche recipe!
One thing to note is that you really ought to be careful when handling raw fish. Before you run wild in the kitchen, it’s best to read up on how to make ceviche safely.
Have fun making up these dishes and creating your own. If you’ve tried one of these out, post a picture in the comments section.
If you’ve been brave and made up your own, I’d love to hear from you too!