How to make it: Ceviche

Ever since I learned how easy it is to make, summertime means ceviche for me! I posted a while ago about a Thai-flavored ceviche with hints of coconut and ginger, but this one is my absolute favorite. Tangy, salty, and a hint of spice—this is the Peruvian treat we know and love.

The recipe came to me through the same staple cookbook in my home: Tacos by Mark Miller.

If you could eat tacos every Tuesday—or, frankly, every day—this cookbook will be your Bible. Not only is it chock-full of delicious, authentic taco recipes spanning the globe, but each recipe comes with a story.

Miller talks about his travels to different regions, information on choosing meat or fish, the differences between chilis, and more. It’s part cookbook, travel guide, and memoir. You’ll learn so much cooking your way through it.

It might prove intimidating to some newer cooks, but I firmly believe there’s no better way to learn than to bite off more than you can chew and chew it.


Without further ado, here’s the easier-than-you-can-imagine ceviche recipe.

Red Snapper* Ceviche
2 lbs boneless, skinless red snapper* fillets, cupt into 1/4-inch dice
1 tbsp. habanero hot sauce (no worries if you can’t find it; I used Cholula)
1/4 cup fresh lime juice
1 tbsp. fresh lemon juice
2 tbsps. olive oil
1 tbsp. fine sea salt
1 tbsp. chopped fresh tarragon
1 tbsp. chopped fresh cilantro (I’m one of those people for whom cilantro tastes like soap; this was just as lovely with basil instead)
1/2 red onion, very thinly sliced
1 habanero chile, seeded and minced (any small, spicy chili will do)
8, 5-1/2-inch crispy corn tortilla shells for serving
Garnish with guacamole or avocado slices

In a large bowl, mix everything together, except for the tortilla shells and guac/avocado. Stick it in the fridge for 2 hours. MARVEL AT THE FACT THAT YOU HAVE JUST MADE CEVICHE, MY FRIEND.

Are you kicking yourself over how easy this is yet?

A couple of notes: (1) If you’ve run out of your available carbs for the day or merely just trying to fit more veggies in, this is lovely over some mixed greens. Just look:

(2) *Real red snapper is either hard to find or expensive. I have found that almost any white fish will do. Here, I used fresh cod from the D.C. Farmer’s Market. In the past, I’ve used tilapia and halibut. As long as you cut it into pretty tiny bits, you’ll be fine.


Jessie Da Silva

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