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Ceviche Colombiano
A refreshing and vibrant Colombian ceviche, featuring tender fish or shrimp 'cooked' in lime juice and tossed with fresh vegetables and a hint of ketchup for a unique regional twist. Perfect as an appetizer or light meal.
ð§ ææ
- 500g Fresh, sushi-grade white fish (like snapper, corvina, or sea bass), or large shrimp, peeled and deveined
- 1 cup Freshly squeezed lime juice
- 2 medium Ripe tomatoes
- 1 small Red onion
- 1/2 cup Fresh cilantro
- 2 tbsp Ketchup
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the seafood: If using fish, ensure it is cut into uniform 1/2-inch cubes. If using shrimp, ensure they are peeled, deveined, and tails are removed. Place the prepared seafood in a non-reactive bowl (glass or ceramic is ideal).
â±ïž 10 minutes - 2
Marinate the seafood: Pour the freshly squeezed lime juice over the seafood, ensuring it is completely submerged. Stir gently. The acidity of the lime juice will begin to 'cook' the seafood, turning it opaque.
â±ïž 5 minutes - 3
Cure in the refrigerator: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 to 2 hours. The seafood is ready when it has turned opaque and firm to the touch. For fish, check a piece; it should no longer be translucent in the center. For shrimp, they will turn pink and opaque.
â±ïž 1-2 hours - 4
Drain excess lime juice: Once cured, carefully drain off about half to two-thirds of the lime juice from the bowl. This prevents the ceviche from becoming too sour.
â±ïž 2 minutes - 5
Add fresh ingredients: Gently fold in the finely diced tomatoes, finely diced red onion, and chopped cilantro. If using, add the ketchup now.
â±ïž 5 minutes - 6
Season and chill: Season the ceviche with salt and freshly ground black pepper to taste. Stir gently to combine all ingredients. For best flavor, cover and refrigerate for another 15-30 minutes to allow the flavors to meld.
â±ïž 15-30 minutes - 7
Serve: Serve the Colombian ceviche chilled, traditionally with plantain chips, saltine crackers, or a side of corn. Garnish with extra cilantro if desired.
ð¡ ããã®ã³ã
- âUse only the freshest, sushi-grade seafood for ceviche. If you are unsure about the quality, opt for cooked shrimp instead of raw fish.
- âThe ketchup adds a subtle sweetness and a characteristic color that is traditional in some Colombian coastal regions. Omit it for a purer lime-and-seafood flavor.
- âEnsure your lime juice is fresh. Bottled lime juice may not have the same acidity or flavor.
- âDo not over-cure the seafood, or it can become tough and rubbery.
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- Use cooked shrimp instead of raw fish for a quicker and safer option.
- Add finely diced avocado for extra creaminess.
- Include a finely minced habanero or scotch bonnet pepper for a spicy kick.
- Serve with a side of 'patacones' (fried green plantains).