15 Ceviche Recipes to Enjoy All Summer Long

The fresh summer recipe

Freshness: this is the key word to keep in mind when preparing each of these two recipes. How about ceviche, a delicious tender fish marinated in a sweet and sour sauce. The lemon juice in the marinade delicately cooks the raw fish, but the dish remains cold. The result? A perfect combination of freshness and acidity. There are now a thousand and one possible combinations of fish and marinades. We set a pretty table to welcome our very fresh ceviche, as a starter or main course, accompanied for example by pieces of avocado, mango, homemade tabbouleh or potato salad.

How to choose your fish

Following seasonal arrivals is not negligible. Not all fish are available all year round! Consumed raw, fish must be very fresh and of good quality. White fish are generally used but salmon and tuna will be very enjoyable. The firmer the flesh, the longer it will take to cook. Salmon or tuna should marinate half as long as monkfish or hake, which have firm flesh. If you are looking for an original ceviche recipe to impress your guests, know that it is entirely possible to replace the fish with seafood or shellfish such as scallops, shrimp, langoustines, mussels, etc. The choice is in your hands.

The benefits of ceviche

Low in calories, fish is rich in protein and minerals. Oily fish (salmon, tuna, mackerel, etc.) also contain omega 3 fatty acids and help prevent cardiovascular diseases. By eating raw fish, you benefit from all its benefits without them being denatured by cooking. However, be careful: raw fish is a fragile food and its alteration can cause severe food poisoning. This is why it is not recommended for pregnant or breastfeeding women, as well as young children.