11 ways to prepare ceviche this summer


salmon ceviche

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Have you ever had ceviche? Some people use the term interchangeably with shrimp or seafood cocktail, but they aren't the same thing. The cocktail is prepared with cooked shrimp or seafood and served cold in a tomato-based sauce. Ceviche is made with raw fish that is marinated in lime juice.

If you think it's like sushi, think again. The acid in the lime, explains one of Tablespoon's featured food bloggers Dan Whalen (also of The Food in My Beard), turns the fish from clear to opaque, from slimy and delicate to firm and textured. The lime juice, therefore, cooks the fish so it doesn't taste raw.

If you feel a bit weird about eating raw fish, marinade it for longer — 2 hours instead of 15 minutes — or check out some vegan versions, which are just as refreshing on a hot summer day.

We found you 11 recipes to try. Happy eating!


1. Healthy Peruvian Ceviche


Mamiverse explains that, in Peru, ceviche has long been part of its culinary tradition. Anywhere you turn in the country, you're sure to find a cebichería — a restaurant that specializes in this refreshing dish. In fact, Peruvians (among others) consider ceviche a hangover cure. Some people even consider it an aphrodisiac. Who knew?


2. Chili Basil Coconut Ceviche

Salt & Wind 

Salt & Wind gives ceviche the Caribbean treatment with coconut milk and mango. This one's a keeper!


3. Cauliflower Ceviche

Bake Your Day 

Still freaked out by the idea of eating raw fish? Check out Bake Your Day's vegan take on the dish using — what else? — the hardest-working vegetable in show business. Seriously, is there anything cauliflower can't do? You don't have to be vegan (or give up your bacon) to enjoy this recipe, which is prepared with lime juice–marinated cauliflower, onions, tomatoes, roasted poblano peppers and cilantro.


4. Tuna Ceviche

Use Real Butter 

Use Real Butter uses sashimi-grade tuna for this mouthwatering recipe. The texture of the final product should neither be too firm nor too mushy. Add a few slices of mango to add a hint of sweetness that balances the tart ceviche wonderfully.


5. Ceviche Veracruz

The Nest 

The Nest featured this Mexican-style ceviche, which is perfect for a picnic or barbecue.


6. Scallop Ceviche

Photo by Dan Goldberg for Epicurious 

Epicurious featured this spicy take on ceviche. If you want less heat, use one chili instead of two. Epicurious recommends serving the ceviche with tortilla chips for a play on texture. Can't get your hands on fresh scallops? Use frozen ones!


7. Mango Ceviche

Photo by Paul Winch-Furness for Serious Eats 

Serious Eats doesn't believe seafood is the only thing that should get the ceviche treatment — and that's good news for vegans, vegetarians and meat-eaters who are freaked out about eating raw fish. It featured this glorious creation by Martin Morales, which also appears in his cookbook, Ceviche: Peruvian Kitchen. Mango takes center stage. The large, hearty chunks can hold their own against the onion (sliced whisper-thin), explains Serious Eats, making our mouths water, and the dish is rounded out with spicy chilies, a douse of lime juice and some cilantro.


8. Ellen Degeneres’ Easy Peasy Tofu Ceviche

Healthy Blender Recipes 

Healthy Blender Recipes featured Ellen Degeneres' recipe for delicious tofu ceviche. It takes less than ten minutes to make, and is scrumptious.


9. Salmon Ceviche

Table for Two 

Table for Two recommends whipping up this ceviche on a hot day where the last thing you want to do is stand over a hot stove. Pair it with some crusty bread and wine. It takes just a few minutes to prepare and is absolutely refreshing.


10. Mafi's Fish Ceviche

Laylita's Recipes 

Laylita's Recipes featured her friend's recipe for fish ceviche, one that is very popular in Ecuador. She explains that, in Ecuador, fish ceviche is usually made using corvina, also known as merluza, which is a type of sea bass. You can prepare yours with halibut. It has the perfect consistency.


11. Watermelon Tuna Ceviche


Tablespoon featured this easy, no-cook, super refreshing recipe by Dan Whalen, who is also the food blogger behind The Food in My Beard. If you marinade the sashimi-grade tuna for 15 minutes, you'll notice its bright pink edges start to turn gray — that's because it's cooking in the lime juice. Remember that the longer you marinade the tuna, the more cooked (and therefore gray) it will get.