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Best Fish For Ceviche in Australia

 

The Team

by The Team

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Ceviche

If you’re a seafood lover, chances are you’ve heard of ceviche—the refreshing and flavourful dish made with raw fish “cooked” in lime juice. But with so many types of fish available in Australia, choosing the best one for making ceviche can be overwhelming.

Here we walk you through everything you need to know when choosing the perfect fish for your ceviche and provide an easy-to-follow recipe.

What is Ceviche?

best fish for ceviche

Before we dive into the best fish for ceviche, have a look at what ceviche is. Ceviche is a dish that originated in Peru and has since become popular throughout Latin America and other parts of the world. It’s typically made with raw fish marinated in citrus, such as lime or lemon juice, and flavoured with herbs, spices and other ingredients.

Easy ceviche recipe

Let’s start with a quick and easy ceviche recipe you can make at home. Here’s what you’ll need:

  • 500g of firm-fleshed fish fillets, such as snapper or kingfish
  • 1 cup of freshly squeezed lime juice
  • 1 red onion, thinly sliced
  • 1-2 red chillies, thinly sliced
  • 1/2 cup of chopped coriander
  • Salt and pepper to taste

Directions

  1. Cut the fish into small cubes and place them in a shallow dish.
  2. Pour the lime juice over the fish, making sure all the pieces are covered.
  3. Add the sliced onion and chilli to the dish and stir to combine.
  4. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to allow the fish to “cook” in the lime juice.
  5. Add the chopped coriander, salt, and pepper to taste before serving.

Fresh is Best

Fishmonger

Freshness is the most important factor in choosing the best fish for ceviche. Since ceviche is made with raw fish, it is essential to use the freshest fish possible to ensure that it’s safe to eat and has the best flavour and texture.

When selecting fish for ceviche, look for a fish that is firm to the touch, with clear eyes and bright red gills. Avoid fish that has a fishy smell or is slimy to the touch. If possible, buy your fish directly from a fishmonger or fish market to ensure it’s as fresh as possible.

Firm flesh

Firm fleshed fish

In addition to freshness, the firmness of the fish is also important for making ceviche. You want to choose a fish with a firm texture that can stand up to the acidity of the lime juice. Some good options for firm-fleshed fish in Australia include snapper, kingfish and barramundi.

Fresh vs. Frozen fish

While it’s always best to use fresh fish for ceviche, sometimes it’s not quite practical or possible. If you need frozen fish, thaw it thoroughly before using it in ceviche. It’s also important to note that frozen fish may have a slightly softer texture than fresh fish, so you may need to adjust the marinating time accordingly. You can also use fillets for your ceviche—the fresher, the better.

What to serve with this fish ceviche recipe?

Appetiser

Ceviche is typically served as an appetiser or light meal, pairing nicely with other Latin American dishes, such as guacamole, tortilla chips or plantain chips. You can also serve it with a side salad or steamed rice to make it a more substantial meal.

How long does it take to marinate fish ceviche?

The time you need to marinate the fish in lime juice depends on the size of the fish pieces and your preference. Generally, smaller pieces of fish will “cook” faster than larger pieces, so adjust your marinating time accordingly. A good rule of thumb is to marinate the fish for at least 30 minutes, but 2 hours at maximum.

How to serve fish ceviche?

When you’re ready to serve your ceviche, use a slotted spoon to scoop the fish and onions onto individual plates or into bowls. Be sure to leave behind any excess liquid in the dish. You can garnish your ceviche with additional herbs, such as cilantro or parsley, or serve it with lime wedges.

More Delicious Fish Ceviche Recipes

If you’re looking for more delicious fish recipes, you’re in luck! Here are a few more to try:

Tuna ceviche recipe

Ingredients

  • 500g of fresh tuna, cut into small cubes
  • 1/2 cup of freshly squeezed lime juice
  • 1/2 cup of freshly squeezed orange juice
  • 1/2 red onion, thinly sliced
  • 1 jalapeno pepper, seeded and diced
  • 1/4 cup of chopped cilantro
  • salt and pepper to taste

Instructions

  1. Place the tuna in a large bowl.
  2. Add the lime juice, orange juice, red onion, jalapeno pepper, cilantro, salt and pepper. Mix well.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
  4. Before serving, taste the ceviche and adjust the seasoning as needed.
  5. Serve with sliced avocado or on top of a bed of lettuce.

Halibut is an excellent choice for ceviche because it has a firm texture and a mild flavour that pairs well with this recipe’s citrus and spicy flavours. You can substitute halibut with firm white fish such as sea bass, snapper, or mahi-mahi.

Mahi-Mahi Ceviche Recipe

Ingredients

  • 500g of fresh mahi-mahi, cut into small cubes
  • 1 cup of freshly squeezed lime juice
  • 1/2 cup of freshly squeezed lemon juice
  • 1 small red onion, finely chopped
  • 1 medium tomato, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup of chopped fresh cilantro
  • salt and pepper to taste

Instructions

  1. Place the mahi-mahi in a large bowl.
  2. Add the lime and lemon juice, making sure the fish is submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the fish to “cook” in the citrus juice.
  3. In a separate bowl, mix the red onion, tomato, cucumber, jalapeno pepper and cilantro.
  4. Once the mahi-mahi has “cooked” for 30 minutes, drain the citrus juices and add the vegetable mixture to the fish. Mix well.
  5. Season with salt and pepper to taste and refrigerate for another 10-15 minutes to let the flavours meld.
  6. Serve ceviche chilled with tortilla chips, on top of tostadas, or with a side of your favourite crackers.

Mahi-mahi is an excellent choice for ceviche because it has a firm texture and a sweet flavour that goes well with this recipe’s tangy citrus and spicy flavours. You can also use other firm white fish like snapper, sea bass or halibut if mahi-mahi is unavailable.

Why not try fish ceviche?

Fish ceviche

Fish ceviche is a delicious and healthy dish, perfect for devoted seafood lovers. Its fresh and tangy flavours make it a perfect appetiser or light meal that’s easy to prepare and packed with nutrients. Whether you’re using fresh or frozen fish, the key is to choose a firm-fleshed variety that can hold up to the acidity of the citrus juices.

By following our easy ceviche recipe and tips for choosing the best fish for ceviche, you can create a mouth-watering dish that will impress your family and friends. And with the bonus of being low in calories and high in protein, fish ceviche is a healthy option that you can enjoy guilt-free.

So why not give it a try and see for yourself why fish ceviche is a beloved dish all over the world? The possibilities are endless, whether you’re making it with snapper, halibut or mahi-mahi. So go ahead and experiment with different flavours and ingredients, and discover your favourite fish ceviche recipe today!

Visit Manettas Seafood Market and choose from our selection of fresh fish fillets or whole fish for your ceviche!

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