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1.5 lbs
white fish (sea bass or halibut), diced
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2/3 cup
fresh lime juice
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2 medium
tomato, diced
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1/2 cup
red onion, thinly sliced
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1/4 cup
fresh cilantro, chopped
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1 pepper
jalapeno pepper, minced
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1 fruit
avocado, diced
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1/4 tsp
salt
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1/8 tsp
black pepper
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2 tbsp
extra virgin olive oil
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1
Place 1.5 lbs diced white fish (sea bass or halibut) in a bowl and pour 2/3 cup fresh lime juice over it. The acid in the fresh lime juice will cure the white fish (sea bass or halibut).
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2
Cover and refrigerate for 30 minutes, stirring occasionally, until the white fish (sea bass or halibut) is opaque.
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3
Drain excess fresh lime juice, leaving about 1/4 cup in the bowl.
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4
Add 2 medium diced tomato, 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1 pepper minced jalapeno pepper to the white fish (sea bass or halibut).
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5
Season with 1/4 tsp salt and 1/8 tsp black pepper, then gently fold in 1 fruit diced avocado.
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6
Drizzle with 2 tbsp extra virgin olive oil and serve immediately with tortilla chips or crackers.
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About Ceviche Colombiano
Also called: ceviche colombiano, Colombian ceviche, ceviche de Colombia
Ceviche colombiano is raw seafood cured in lime juice and mixed with tomato, onion and cilantro. This recipe makes a fish version with avocado and jalapeño. On Colombia's Caribbean coast, in Cartagena and Santa Marta, the version sold by street vendors is more often made with cooked shrimp in a sauce of ketchup, mayonnaise and lime, served in a cup with saltine crackers.
The lime juice denatures the proteins in the fish so it turns opaque and firm, similar to cooking, but it does not kill parasites or bacteria the way heat does. That is why the recipe calls for very fresh, sashimi-grade fish from a trusted fishmonger. The fish is cured for 30 minutes, then most of the lime juice is drained before the vegetables go in, so the vegetables stay crisp and the avocado is folded in last.
Serving and keeping
Serve cold, immediately, with saltine crackers, tortilla chips or patacones. Do not keep leftovers.
Variations
Coastal shrimp ceviche
Use cooked, chilled shrimp, skip the curing, and dress with ketchup, a little mayonnaise, lime and a splash of orange juice.
Mixed seafood
Combine fish with cooked shrimp and squid rings.
With mango
Fold in diced ripe mango with the avocado.
If it goes wrong
The fish is chalky
It cured too long or was cut too small. Keep cubes about 1/2 inch and stop at 30 minutes, as in step 2, when the outside is opaque.
The ceviche is too sour
Drain more of the lime juice in step 3 and add a little olive oil or a pinch of salt.
The avocado turns to mush
Fold it in gently at the end, as in step 5, and serve right away.
Substitutions
- white fish: cooked shrimp. No curing needed; closer to the Cartagena street style.
- jalapeno pepper: ají dulce or a little habanero. Ají dulce is milder and fruitier; habanero is much hotter.
- fresh lime juice: a mix of lime and orange juice. Softer acidity.
Questions
Why fold instead of stir in Ceviche Colombiano?
Step 5 reads: "Season with 1/4 tsp salt and 1/8 tsp black pepper, then gently fold in 1 fruit diced avocado." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.
Can I use a different white fish instead of the fish in Ceviche Colombiano?
Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Ceviche Colombiano uses 1.5 lbs white fish (sea bass or halibut), diced.
How hot is Ceviche Colombiano?
Moderately. The heat in Ceviche Colombiano comes from 1 pepper jalapeno pepper, minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.
How many calories are in Ceviche Colombiano?
One serving (the recipe makes 4) is about 180 calories, with 24 g protein, 12 g carbohydrate and 5 g fat, plus 2 g fiber and 420 mg sodium.
Can I start Ceviche Colombiano the day before?
Yes. Step 2 is a built-in pause of 30 minutes: "Cover and refrigerate for 30 minutes, stirring occasionally, until the white fish (sea bass or halibut) is opaque." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.
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