Peruvian Ceviche

What types of fish can you use in a ceviche recipe?

This recipe calls for halibut, tilapia or mahi mahi, but you can make substitutions. The best kinds of fish for ceviche are semi-firm, white-fleshed ocean fish. Popular fishes for ceviche are sea bass, pompano, red snapper, sole, grouper, bream, pollock or flounder. You can also use shrimp, clams or scallops to make ceviche. Avoid freshwater fish (trout, catfish, lake perch) and oily fish (sardines, tuna, bluefish), although salmon is an exception. Our guide to buying and cooking fish will help you out at the store and at home. You can even make a vegetarian version such as cauliflower ceviche if you'd rather skip the seafood!

Can you make ceviche ahead of time?

The shelf life of ceviche is quite short. The longer the fish marinates, the more its texture alters. Some types of fish become rubbery and some start to dissolve. As with most marinades, it’s not recommended you marinate fish for more than 15 to 30 minutes. If you do have to store the dish for any reason, drain the fish, reserve the marinade, and store them separately.

How do you serve ceviche?

Ceviche can be an appetizer or a main course, depending on the occasion and what else is on the menu. You can present ceviche plated, with side dishes, in a shallow bowl or in a cocktail cup. You can spoon it onto a crispy tortilla, like a tostada, or wrap it in a soft tortilla, as a taco filling. Choose side dishes that complement the lime flavor of this ceviche recipe. In Peru, slices of sweet potato, avocado, corn on the cob or plantain are common. A starch goes well, too—either crispy (crackers, melba toast, pita chips) or soft (bagels or a soft pita).

—Hazel Wheaton, Taste of Home Editor Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.