Ceviche…a light and delicious summertime dish!

This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley

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Well the summer heat is on!  Or — that’s what I hear.  I recently move to Juneau, AK and I am still wearing jackets.  But we have had a few days where you need to take off your jacket for a little while.  (Haha…..yeah, I know.  70 degree weather all summer is nothing like the heat I grew up in.)  But for the rest of you, when it is sweltering outside, you really don’t want to be slaving away at the stove—and you just want something light and tasty for your meals.  Well, this is exactly that!


This is called Ceviche (pronounced in English suh-vee-chay).  


Ceviche Recipe...a light and delicious summertime dish! --- Make It and Love It (in the KITCHEN)


There is something about those super hot summers, when all you want is watermelon and popsicles all day.  (Tell me I’m not the only one…)  This is perfect for those days.  


I crave this even though it isn’t blazing hot up here in Alaska.  However, the fish is incredibly plentiful up here in Alaska.  And so fresh.  I mean, we are literally cooking fish straight from the water.  (Have you ever been?  It’s amazing up here!  And even Ashley who generally doesn’t like fish, comes up here and tries it all!)  But mix that delicious and lean fish with fresh herbs, a bit of lime juice, a teeny crunch from a few veggies, a touch of spice…….and mmmmmm, nothing beats this on a summer day!


Ceviche Recipe...a light and delicious summertime dish! --- Make It and Love It (in the KITCHEN)



For those of you who have never had Ceviche, don’t get scared, but it involves “cooking” fish without using a heat source.  So how can you cook fish without a heat source?  One word: acid.  The citric acid in the limes have the power to “cook” the fish meat, which in scientific terms means that the limes denature the protein. However, since there is no heat, you aren’t going to have that fishy smell that lingers in your house for a bit.  Win-win, right?


Ceviche Recipe...a light and delicious summertime dish! --- Make It and Love It (in the KITCHEN)



Ceviche is also really versatile.  Not only can it stand alone but you can grab some tortilla chips and eat it like salsa, put it in your tacos or tostadas, layer it over rice, stuff some into lettuce wraps, sprinkle over a green salad — and mmmmm, a lot more.


Ceviche Recipe...a light and delicious summertime dish! --- Make It and Love It (in the KITCHEN)  


Can I also tell you how easy this is to make? Pretty much you  chop it up and let it marinate for about an hour — aaaaaaand, that’s it.  BAM!  Dinner is ready.


Okay, I’m hungry, let’s get started!




Here are the ingredients that you need:


Shopping list:

  • 1 1/4 lbs mild fish like tilapia, mahi mahi, halibut
  • 1/2 cup red bell pepper
  • 1/8 cup minced cilantro
  • 1 clove minced garlic
  • 1/4 cup chopped celery
  • 1/4 cup of chopped cucumber (seeded)
  • 1/4 minced habanero pepper (optional)
  • 2 stalks of green onion chopped
  • 1 tsp of kosher salt or 1/2 tsp table salt
  • 1/3 cup fresh lime juice (about 4 limes)
  • Fresh ground pepper to taste





I want to suggest using fish that is frozen and each fillet is individually packed.  I say this because if you buy fish fresh from the supermarket, you can not be sure how long it has been thawed and fish just keeps better frozen and keeps bacteria growth at bay.  So, for this recipe, I just pull the fish from the freezer the day before and place it into the refrigerator.  Ideally, when it is time to prepare it, it is bendable but still slightly frozen.  This is so that when you are cutting it up, it stays cold. After it is chopped, put it back in the refrigerator so that it stays cold while preparing the rest of the ingredients.



Chop and mince all the other ingredients, except for the lime juice. For the habanero pepper, start by mincing 1/4 of the pepper (size of large grape) and see if you can taste the heat.  A lot of times I end up putting in more after it has marinated for a while and I check to taste the heat.  Also, use gloves or place your hands inside of plastic baggies when cutting it up.  It doesn’t matter how many times you wash your hands, the oils stick like glue on your hands and if you touch your eyes or bite your nails… yeah your eyes or mouth will BURN.  Lesson learned. :)



Here is everything all mixed together without the lime juice.  You can see that the fish is translucent.  



Here it is closer to see that the fish meat better without the lime juice.  IMG_2219


Now, squeeze the lime juice over everything.



Mix together well and store in the fridge for an hour.  Food safety-wise, I would give it 1 full hour. Some people prefer to let it marinate for less time because they want the fish to be softer — and they don’t mind taking the risk.  On the flip side, you can also marinate it longer than an hour if you want it to be more firm.  But, after about an hour, you will see that the meat has changed from translucent to opaque.  And the fish has a texture as if it has been poached.   You might not want to mention to anyone that it was only marinated and see if they can tell. :)

Ceviche Recipe...a light and delicious summertime dish! --- Make It and Love It (in the KITCHEN)



And there you have it — a nice flavorful dish that is incredibly simple to make!  And you don’t have to heat up the house to prepare it.  Oh, and even more —it’s VERY nutritious.  Bonus!










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Filed under Dinner, gluten free, Recipes, Salad, Seafood


14 Responses to “Ceviche…a light and delicious summertime dish!”
  1. 1
    Julia says:

    I LOVE your dishes! So pretty!
    Oh and the recipe sounds good, too. I first tried ceviche when I visited Peru many years ago. I’ll have to try making it myself, though I’m not sure my husband will fall for it. :-D

    • 1.1
      Robin says:

      Thank you, Julia! Oooh, I have heard that ceviche has a long history with Peru…. probably the longest. It would be worth a try with the hubby! ;)

  2. 2
    Stacey says:

    Hey Robin –

    Have you met my sis-in-law, Sarah Bailey, yet? Great lady!

    • 2.1
      Robin says:

      Not yet … but it sounds like I should, stat. I will keep my eyes and ears open. Thanks!

  3. 3
    Jodi says:

    This looks so good! Nice and refreshing for a hot summer evening. I think I’ll put this on the menu for this week. Thanks for sharing!

  4. 4
    cucicucicoo says:

    Mmm! That looks and sounds so good! And a no-stove recipe is just the best in the summer! Where I live (Italy) it’s not easy to find limes but we’ve got loads of lemons. That should work fine with this recipe, too, shouldn’t it? Thanks! :) Lisa

    • 4.1
      Robin says:

      Yes, Lisa! Lemons would work especially since lemons are just about the same acidity level as limes, sometimes a tad stronger. It depends on the variety. It would be perfect to help beat the heat in Italy.

  5. 5
    Rana says:

    This looks great and I would love to visit Alaska. It stems like such a beautiful state.

    • 5.1
      Robin says:

      Oh yes! You should come out to visit, Rana. There are the beautiful glaciers, rain forests, jagged mountains and plenty of wildlife…. OK well, here in Juneau, that are no reptiles nor moose. But I think everyone should come out to visit Alaska at least once in their lifetime.

  6. 6
    Rebecca says:

    It’s winter time down here in Australia but will bookmark this one to be made when those long summer days return. Yum!

  7. 7
    Linda Cullison says:

    Yum I love it. We make it all the time we add shrimp to it.

  8. 8
    Robin says:

    This looks delicious! I’ve never tried it before… is it super sour? Have you ever balanced the acidity with a little honey or does that ruin it? Alaska sounds beautiful and is definitely on my bucket list.