Vcoletto Posted January 19, 2016 Share Posted January 19, 2016 I'm surprised I did not see a ceviche recipe in the Whole30 book. Ceviche is an absolutely delicious South American coastal dish consisting of fish cooked by the acidity in fruit juices such as lemon and lime. Not only is it absolutely delicious, it's super easy to make and best of all Whole30 compliant. I make a delicious ceviche recipe and want to share with everyone because it's to die for. The gist is to dice up white fish (I use tilapia because it retains its texture and structure well) and leave it soaking overnight in the juice of acidic fruits. I use the juices of limes, lemons, and oranges with salt to taste. You can use either only lemon or only lime, but I recommend mixing one of the two with orange juice if you're going to use orange juice. Once the fish has cooked in the juice, you drain about half of the liquid (and save it for other recipes!) and you add veggies and fruits. For my last recipe I used diced mangoes, sliced red onions, and copious amounts of cilantro. You can get creative with your veggies, I've used jalapenos and tomatoes before. Season the mixture with some hot sauce and cayenne pepper for spiciness and let it marinate for another hour or two. It keeps very well in the fridge for days. I always top my ceviche with avocado. You can accompany the dish some roasted sweet potato rounds. You can also make shrimp ceviche which is a lot quicker because the shrimp cooks very fast in the acid. Bon apetite! Link to comment Share on other sites More sharing options...
Stegner Posted January 20, 2016 Share Posted January 20, 2016 This brings back happy memories of ceviche + mojitos on a beach far far away. Link to comment Share on other sites More sharing options...
LucieB Posted January 22, 2016 Share Posted January 22, 2016 Thanks for posting this! I'm always overcooking fish, so I gotta ask. How do you know when the fish is "cooked" by the acid? Color, texture? Have a bunch of fish in my freezer, does frozen fish work for this too? Link to comment Share on other sites More sharing options...
Vcoletto Posted January 27, 2016 Author Share Posted January 27, 2016 Lucie, you know the fish is cooked when it's all the same color throughout. It should be done in about 3 hours or so, but to be safe I just let it marinate in the acid overnight, then I add the "toppings" drain some of the acid out, and let that marinate for another couple of hours. By then the fish is for sure cooked and doesn't really "over cook." I use frozen fish but always thaw it out before. I've never tried just adding the acid to the frozen fish but I would assum that it gets all watery and gross. Thawing it out beforehand also helps you cut the fish into equal squares so that cooking throughout is thoroug. If you don't have overnight to "cook" it, I would say about 4-5 hours of marinating should be enough. Link to comment Share on other sites More sharing options...
hello.pinki Posted March 1, 2016 Share Posted March 1, 2016 I love love love ceviche. I make it with fish or shrimp or both! Definitely a staple for me. Link to comment Share on other sites More sharing options...
kirkor Posted March 1, 2016 Share Posted March 1, 2016 For more info: http://www.renderfoodmag.com/blog/2014/7/16/savor-the-science-denatured-proteins-edition-w-ceviche-recipe But what of pesky pathogens? Isn’t heat required to make seafood safe for consumption?Lucky for us, acid takes care of that as well. Vibrio cholera, a seafood-borne pathogen, cannot exist in an environment that has a pH of less than 4.5 (Potter, 2010) even at room temperature, so marinating seafood in lemon or lime juice should take care of it. Link to comment Share on other sites More sharing options...
galaxigrl Posted March 3, 2016 Share Posted March 3, 2016 My husband doesn't like tilapia. Can you make it with other white fish, such as cod? Link to comment Share on other sites More sharing options...
Vcoletto Posted March 3, 2016 Author Share Posted March 3, 2016 Absolutely any fish will work so yes, cod will work perfectly fine and I've also done it with cod. Though I'm actually not sure if salmon would be good this way. You can also do shrimp Link to comment Share on other sites More sharing options...
the_only_colie Posted April 8, 2016 Share Posted April 8, 2016 I've always wanted to try this. Is bottled lemon juic ok? I'm not sure if the pH would be affected at all by the bottling process? Link to comment Share on other sites More sharing options...
Vcoletto Posted April 8, 2016 Author Share Posted April 8, 2016 I've done it with lemon juice once I think and it was fine, but i prefer fresh squeezed cause the taste is fresher, imo. Enjoy! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted April 8, 2016 Moderators Share Posted April 8, 2016 I've always wanted to try this. Is bottled lemon juic ok? I'm not sure if the pH would be affected at all by the bottling process? Just make sure there is no added sulfites to the bottled lemon juice... which is EXTREMELY difficult to find.... Link to comment Share on other sites More sharing options...
Tbone927 Posted April 9, 2016 Share Posted April 9, 2016 Hello all, I love ceviche, and work in Miami where this type of food is plentiful! I have a few tips for those whole30 foodies like me! 1. The #1 fish for ceviche is corvina - if you are lucky enough to find corvina, you are in for a treat! (my hubby wont eat tilapia either...but in the absence of corvina, red snapper would be OK, and might be easier to find) Living in South Florida, we have access to fresh fish, but I do enjoy cod and believe it would work well. A white fish is what is needed (no salmon or oily fish) 2. Go for fresh lime and fresh cilantro for the ceviche...while the bottled stuff may work for certain dishes, the bite of fresh lime is essential to this dish. 3. Ceviche is made differently in different countries, and may include tomatoes or mangos. My favourite is the traditional Peruvian ceviche with or without the addition of seafood (mussels, calamari, octopus). The Peruvian ceviche is fresh with lime and cilantro and thinly sliced red onions on top. Sweet potatoes are traditionally served alongside to cool your mouth after the pepper or balance out the lime...yum Ceviche is definitely going on this weeks menu.. :-) Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.