These 7 Ceviche Recipes Are the Ultimate High-Flavor, Low-Effort Way to “Cook” Seafood
Don't bother turning on the stove with these ceviche recipes in your arsenal.
Ceviche is a dish native to South America but with variations that have stretched far beyond its origins. The base of any ceviche however is the same; some sort of seafood that’s “cooked” in a vat of citrus juices like lime or lemon for an extended period of time. The exposure to the acids in the citrus denatures the protein which gives it a firmer texture and opaque color. Technically, ceviche is still a raw dish so it is important to source your fish properly so that it is safe to consume uncooked. Though if you’re a little wary of diving into a bowl of raw fish, we’ve added a cheat recipe that partially cooks shrimp below.
That all being said, while I am a major ceviche and seafood fan in general, after bingeing the entire first season of Waffles + Mochi (Netflix’s best new cooking show), I was ready to put to the test a gung-ho attitude toward trying new things. Why not start with new styles of ceviche? My outdoor dining reservation at Beverly Hills’ newest restaurant Mirame was set, and the octopus ceviche was on the menu and ready to be ordered.
The dish, called Campechana, came with a mix of scallops, shrimp, avocado, and cucumber. I spotted the tentacles and circular pieces that were the octopus and noticed the skin had an unusually bright hue to it. “We treat our octopus Japanese style and poach it with soy sauce to stain the skin,” said the chef, Josh Gil. “It truly adds depth to the overall flavor and texture of the dish.”
As I took my first bites along with bits of tostada, the texture of the seafood lit up inside of my mouth. With soft pieces of avocado and perfectly chewy chunks of shrimp and octopus, I closed my eyes as though I was Remy (the rat) in Ratatouille trying cheese and grapes together for the first time.
So here I am, not only a fan of octopus but an even bigger fan of perfectly balanced ceviche. As an ode to warmer weather and longer days, we’ve gathered our favorite ceviche recipes to last you through the season.
1 /8 Victoria Pearson Ceviche Perlita
Ojai resident Claud Mann, chef and cohost of the TBS show Dinner and a Movie and a regular contributor to Edible Ojai, makes this dish constantly during the summer. His wife’s father, who grew up in Acapulco, invented it and called it Perlita, or “little pearl,” for daughter Perla. The title also refers to the bright bits of fish in the ceviche.
2 /8 Erin Kunkel Salmon Ceviche
While salmon isn’t traditionally used in ceviche, any kind of fresh fish will lend its hand well to citrus and fresh produce. Serve this one with avocado, jalapeño, and fresh tomatoes for a protein-packed take on a salsa dip.
3 /8 Leo Gong Scallop Ceviche
Scallops are easily overcooked, so using them in ceviche is a perfect way to ensure they don’t end up too rubbery as the acid from the citrus only par-cooks the fish.
4 /8 Leigh Beisch Peruvian Ceviche
Habanero chiles add a spicy kick to this dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce that are served alongside.
5 /8 James Carrier Shrimp and Scallop Ceviche
This ceviche recipe borrows flavors familiar to a Thai curry with the combo of coconut milk and fresh ginger, as well as lime juice to cure the fish.
6 /8 Thomas J. Story Rockfish Ceviche Tostadas
At Ceviche House, located about 7 miles from San Diego’s Tuna Harbor Dockside Market, chef Juan Carlos Récamier serves a dozen different ceviches, many of them using fish from the market. This one uses lime juice to “cook” the fish and give it a lively, fresh flavor.
7 /8 Iain Bagwell Shrimp “Ceviche” Tostadas
Sunset reader Robin Martinez, of Bend, Oregon, gave us this recipe for a cheater’s version of ceviche, made by mixing cooked shrimp with a lime dressing. She serves it on tostada shells, but it would also work as a dip, with chips served on the side.
8 /8 And the World’s Best Camping Food Is [Drum Roll] Ceviche…?
Bringing raw fish to the wilderness might seem dicey, but Guerrilla Tacos chef Wes Avila swears by the zesty, spicy, umami-rich treat—here’s how he does it.