There’s no better time than summer for whipping up a refreshing ceviche. Once considered an exclusively Peruvian and Latin American dish, ceviche is now popping up on many restaurant menus as a summer special.
Ceviche originated in Peru (though some say otherwise) and uses the acidic juices from citrus fruits like lemons and limes to cook raw seafood. The juice and seafood is then mixed with an endless array of fruits, vegetables, and herbs. This delicious snack is often served with tortilla chips or on its own with a fork.
A simple ceviche is the ideal summer snack: the combination of fresh seafood with fruit juice and your favorite vegetables and herbs... It really doesn’t get much better than that. Maybe the best part about ceviche is all the different ways you can make it. Whether you’re using shrimp, scallops, snapper, limes, oranges, mangos, tomatoes, radishes, parsley, or cilantro — it’s hard to find a combination that isn't delicious.
So in honor of this summer-seafood snack, here are some of the best ceviche recipes out there. And by the way, don’t be afraid to improvise, that’s half the fun of making this wonderful dish.
With a multitude of textures and flavors, this ceviche is a great variation of the classic.
Forget tuna salad, this simply delicious ceviche utilizes everyone's favorite fish to create a restaurant worthy snack.
Try out this irresistible lobster ceviche for a classy-cooled-down-dish.
Keep your wallet full and conscience clean with this inexpensive and sustainable tilapia ceviche.
A classic remake, this fish ceviche is packed with vibrant Latin flavors.
This cooked shrimp ceviche combines the tastes of your favorite shrimp salad with a hint of classic ceviche flavors to satisfy any eater.