This isn’t your average ceviche recipe; oh no. We’re diving headfirst into a South American culinary adventure, creating not one, but three incredible ceviches! We'll make a classic Peruvian-style ceviche with sea bass, a zesty shrimp ceviche, and a luxurious scallop ceviche. Each boasts its unique character, showcasing the versatility of this beloved dish. Get ready to impress your friends and family! Seriously, they will be blown away by your mad ceviche skills.
What makes this recipe particularly exciting is the journey of flavors. We start with the freshest ingredients – succulent sea bass, plump shrimp, and sweet scallops – and enhance them with the bright, zesty punch of lime juice. We'll keep things relatively simple, allowing the natural flavors of the seafood to shine. However, a touch of red onion, fresh cilantro, and aji limo peppers (or jalapeños if that's what you have on hand) will add layers of complexity and delightful heat. It's all about that perfect balance, my friend!
Required Equipments
- Three medium-sized bowls
- Sharp knife
- Cutting board
- Citrus juicer
- Mixing spoons
- Serving dishes
South American Ceviche Trio: Frequently Asked Questions
South American Ceviche Trio
Experience the vibrant flavors of South America with this easy-to-follow recipe for a trio of delicious ceviches: sea bass, shrimp, and scallop.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep your fish! Rinse your fish fillets thoroughly. Pat them dry with paper towels; moisture is the enemy of great ceviche. Then, cut them into bite-sized pieces, about half an inch thick. (Tip: Make sure your knife is REALLY sharp so you get clean cuts and avoid shredding the fish)
- Next up, the classic Ceviche! In a large bowl, combine the sea bass with 1/2 cup of lime juice. Gently toss to coat every piece of fish thoroughly. Now, let it sit, undisturbed, for about 20 minutes. Keep an eye on the sea bass! You’re aiming for an opaque color – an indication that it’s ‘cooked’ by the acidic lime juice. Stir gently to ensure all the pieces are evenly exposed to the lime.
- While that's marinating, we can move on to the other ceviches! For the Shrimp Ceviche, do the same thing but this time with the shrimp. Let it marinate for about 15-20 minutes. For the Scallop Ceviche, you can do the same thing for around 10-15 minutes.
- After the fish is 'cooked', add finely chopped red onion (about 1/4 cup for each ceviche), and fresh cilantro (around 2 tablespoons for each). Mix well, then gently fold in a pinch of salt and a few slices of aji limo (Peruvian chili) for a bit of zest; you can use jalapeño, but go easy to avoid overpowering the delicate flavors of the seafood.
- For an extra touch, some people add small chunks of sweet potato, but I like to keep it classic. Once your ceviches are ready, transfer them to smaller serving bowls. Garnish with a few extra cilantro sprigs, and a slice of lime. A few extra chilies are always welcome!
- And finally, taste and adjust! Taste the ceviche before serving. Adjust the seasoning with more salt, or a squeeze of lime if needed. Remember, this is your masterpiece, so make it exactly how you like it.
- Time to serve! Serve your delicious South American Ceviche Trio immediately with some tostadas or tortilla chips. Enjoy the explosion of flavors and textures!
📝 Notes
- Always use the freshest seafood possible. Trust me, it makes ALL the difference!
- Feel free to adjust the amount of chilies to your preferred level of spiciness. Start small and add more as you go!
- If you want a smoother ceviche, you can finely chop the red onion, or use a mandolin to thinly slice it. But finely chopping is the best!
🍎 Nutrition
Calories: 250kcal
Protein: 20g
Fat: 10g
Carbohydrates: 15g
Fiber: 2g
Calcium: 50mg
