The DEFINITIVE Ceviche Recipe

Aurora Catering's

The Definitive Ceviche (sometimes spelled cebiche or seviche)
Yield - about 2 Quarts

Chef's Notes:
I have decided to place the Chef Notes section of this recipe first. These notes are probably more important than the ingredients and methods to combine "The Definitive" ceviche recipe.

These are Tips and Suggestions about a generalized ceviche. See below for the individual ingredient's method and preparation.

Ceviche is basically a seafood that is chemically "cooked" rather than heat cooked. The citric acid of the limes, oranges or lemons reacts with the seafood product to turn the flesh opaque and generally firmer. However, over marinated fish will start to taste mushy and dry. So for me there is a window of opportunity to a GREAT ceviche and that is 4 - 6 hours after preparation.

IMPORTANT!!!! I do a two step process, first marinate my seafood in the least amount of Basic Marinade (see Below) needed to completely cover the meat. Allow the seafood to cook for the appropriate time, strain off the resulting liquid, then add whatever Basic Marinate was un-used, add the Alternate Ingredients that you wish, and continue to marinate for one hour. I find this tecknike gives the ceviche a very clean and fresh flavor. Also, I find that marinating the different seafoods separately keeps their individual flavors intact.

Ceviche should be COLD (BUT not frozen), I mean really cold. 32F, packed in ice. A merely refrigerated (usually 40 - 45F) ceviche does not cut it. I like to make mine in glass bowls, then place that tightly covered bowl in a larger container packed with ice with a little salt sprinkled on top of the ice to super chill it. This is how we keep our oysters fresh. Also see Plate Presentation below, I like to serve mine in an iced mug or frozen martini glass.

I know that the size of this recipe is somewhat large for residential purposes. BUT, I think if you are going through the trouble of choosing only the finest of ingredients, then a large batch is what you will probably want to make anyway.

A GREAT ceviche needs to be made with only the freshest of seafood. Older fish or shrimp will just not do. If in doubt do not use the seafood, you can taste and smell an older product.

The above also goes for the vegetables. ONLY use fresh limes, onions, celery, tomatoes and/or cilantro, that have been washed under cold water.

I find that the best ceviche only has two or at most three types of seafood. When I get one that has more I find that the flavors tend to blend and you don't taste the individual seafoods.

I usually like a blend of peppers, But in a ceviche I do not add black pepper. It just doesn't seem to fit. So I stick with the white and red peppers. A good rule of thumb is 1/3 white pepper to 2/3s red pepper (by volume). And I like to use the red pepper flakes over a sauce. I just like the looks of the pepper flakes in the ceviche.

I like to use clear glass Pyrex bowls. In that way I can see if I have mixed the seafood well or added enough marinade. Folding occasionally, and looking at the sides and from the bottom of the glass, you get a good perspective as to the cooking process. However, any non-reactive to acid container will do; such as, plastic or stainless steel.

As a general note, fish, conch, and calamari take longer (up to a maximum of 4 hours) to chemically cook than other seafoods. So, I have included the preparation time for the individual detailed item. Some seafoods are already cooked, like crabmeat, salad shrimp and crawfish, they only need to sit in the marinade for an hour before service.

OK, now lets talk fish. Almost any kind of fish can be added to a ceviche, BUT there are preferences. I don't like the oily or bloody fish meats. So, I strongly recommend that you do NOT use a fish like King Mackerel, Blue Fish, or Jack Cravel those are best for other dishes. To the same point, I am not a big fan of using salmon or tuna in a ceviche. The flesh of the White Trout is too soft and will break up and turn to mush in ceviche.

Also, I don't find that fresh water fish make a good ceviche. So to that end I don't like using tilapia, catfish or perch in my ceviche.

I DO like a white firm fleshed fish filets, halibut, sea bass, mahi mahi, red snapper, red fish, grouper, flounder, white drum, mangrove snapper or sheep head are all great choices. The meat should absolutely have NO bones in it.

Louisiana's FRESH Brown and White Shrimp are my favorite for the best ceviche. But almost any kind of shrimp can be used for ceviche. FRESH Hopper or deep water shrimp make for a good ceviche also.

I am not a big supporter of Rock Shrimp. I find that they taste gritty and would steer clear of them in a ceviche.

In this context, size IS important! Go Figure! The largest of shrimp (9 - 12 count) are a little chewy, and IMHO are best for BBQ Shrimp. On the smaller end (anything smaller then 50 count), are difficult to peel and therefore increase the probability of shells in the ceviche. So, I recommend the mid sized shrimp. See Below for the procedure to prepare FRESH shrimp for ceviche.

Frozen shrimp are not my favorite for use in ceviche. I think once you have had the best, you don't want the rest. But, of course, can be used.

Blue crab meat or what we call lake crabs are the BEST ceviche!!! Commercially the only one to choose is backfin lump crabmeat. I know that it is expensive, at the time of this webpage, I can buy it for $29.00 per pound. WOW. But it is worth it if you are looking for the definitive ceviche. The less expensive white crab meat is just ok, because even the best stuff has some shells in it and is usually too small and has a tendency to mush, yuck!

If you want to go a little cheaper, yet still acceptable, try the crab clawmeat, a little sweeter, and will not break up.

Dungeons crabs fall into the above comments and make a great ceviche.

King and Snow Crabmeat ceviche: To be honest, I have not tried. When I do, I will update this webpage. The same is for Lobster.

Surimi "imitation crabmeat" should NEVER be used in ceviche! Period!

Scallops! Next to shrimp probably the best seafood for ceviche. Bay scallops are already the right size, sea scallops need to be cut up. Unfortunately, we can't get fresh scallops in Louisiana, only the frozen ones. But they aren't bad.

Squid, Cuttlefish and Calamari all fall into this same category. They make a nice contrast in a ceviche because they are more "al dente" then most other seafoods. Fresh is the Best! Sometimes all you can get is frozen.

I learned to make Conch ceviche while on Paul's island, Cistern Key. We caught, cleaned and skinned fresh conch. We also harvested fresh tree grown Key Limes. NOW, that is the "Definitive" ceviche!! I have never seen fresh conch in Louisiana, so I have to rely on frozen. (I have heard that you can purchase fresh conch in the Florida Keys.) Conch adds a texture to ceviche like calamari so I would choose either one, but not both to a ceviche.

For myself, born and breed in Louisiana, we love our crawfish. Adding crawfish to a ceviche is definitely a regional thing. If done right, they add a sweetness and flavor to a ceviche, follow our Method Below, for preparation and you won't go wrong.

I am not a big fan of oysters in a ceviche. I feel the flavor of an oyster overtakes the other seafoods. Also an oyster marinated in citrus for several hours becomes very chewy. I like my oysters either raw or grilled. Try this recipe for Grilled Oysters before you add them to your ceviche.

Basic Marinade Ingredients
Basic Marinade: (This should be your starting point for any ceviche, add any of the alternate ingredients as to your own preferences in the second phase)

1 PINT FRESHLY SQUEEZED KEY LIME JUICE (preferred, however fresh squeezed standard American store bought limes are acceptable)
1 MEDIUM RED ONION (Diced fine)
2 TBSP FRESH GARLIC (Crushed, then minced fine)
1 TBSP RED PEPPER FLAKES
2 TSP WHITE PEPPER
1/2 BUNCH CILANTRO (Chopped fine and preferred. However, Italian, flat or curly parsley can be substituted.)

Method
I have chosen to rate the best types of seafood for a ceviche. A - C, If I mentioned in my Chef's Notes above, that I wouldn't use it, then it didn't make it to the Method section of this recipe.

Also, as discussed above, I would only choose a maximum of three seafoods from the below for any one ceviche.

(RATED A+) - 2 LBS FRESH FISH FILETS (Sushi grade only, white meat only, see Chef Notes above for preferred fish filets)
Wash fish filets in cold water, then keep in an ice bath while working with other filets. Use a very sharp filet knife and cut into 3/8 inch cubes. Place cubed meat in a shallow, Pyrex mixing bowl and add enough basic marinade to completely cover the cubed fish. (DO NOT add any of the Alternate Marinade Ingredients at this time.) Use a chef's spoon to mix the marinade and fish together, ensure that all surfaces of the fish are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Allow the fish to marinate for 3 - 4 hours folding once an hour.

(RATED B) - 2 LBS FROZEN FISH FILETS (white fish filets only, see Chef Notes above)
Thaw fish filets in cold running water, then keep in an ice bath while working with other filets. Check for bones, skin or fatty areas, remove as needed. Use a very sharp filet knife and cut into 3/8 inch cubes. Place cubed meat in a shallow, Pyrex mixing bowl and add enough basic marinade to completely cover the cubed fish. (DO NOT add any of the Alternate Marinade Ingredients at this time.) . Use a chef's spoon to mix the marinade and fish together, ensure that all surfaces of the fish are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Allow the fish to marinate for 3 hours folding once an hour.

(RATED A+) 2 LBS FRESH LOUISIANA SHRIMP (16 - 45 count, Brown or White shrimp while in season) OR
(RATED A) 2 LBS FRESH HOPPER OR DEEP WATER GULF SHRIMP (16 - 45 count) OR
(RATED B+) 2 LBS FROZEN UNCOOKED SHRIMP (16 - 45 count) (Usually beheaded, partially or totally peeled)
Pack shrimp in an ice bath while working with shrimp. Behead and peel shrimp, retain the shells to make shrimp stock for other dishes. (See Recipe) I like to use a serrated steak knife to remove the black vein. Cut shrimp into 1/2 inch pieces, wash and pack in an ice bath.

Use a two gallon pasta boiling pot with removable strainer. Fill to half way with water and add 2 TBSP of Zatarain's Liquid Crab Boil. Over high heat bring the pot to a boil. Add enough cubed shrimp to cover the bottom of the strainer, then dip into the boil. Allow them to poach for 15 seconds, quickly remove and place the entire strainer in a water and ice bath. This process will only blanch the shrimp, not fully cook them. Reserve blanched and chilled shrimp in a Pyrex bowl. Continue the poaching process until all shrimp have been blanched and chilled.

To the mixing bowl add enough basic marinade to completely cover the shrimp. (DO NOT add any of the Alternate Marinade Ingredients at this time.) Use a chef's spoon to mix the marinade and shrimp together, ensure that all surfaces of the shrimp are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Allow the shrimp to marinate for 2 - 3 hours folding once an hour.

(RATED B) - 2 LBS FROZEN PRE-COOKED SHRIMP (16 - 45 COUNT)
Use a glass mixing bowl, and add enough water to cover shrimp, add 1 TBSP of Zatarain's Liquid Crab Boil and allow shrimp to thaw overnight.

Strain shrimp in a colander and wash. Cut shrimp into 1/2 inch pieces. Place shrimp in a clean glass bowl, and add enough basic marinade to completely cover the shrimp. (DO NOT add any of the Alternate Marinade Ingredients at this time.) Use a chef's spoon to mix the marinade and shrimp together, ensure that all surfaces of the shrimp are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Allow the shrimp to marinate for 2 -3 hours folding occasionally.

(RATED C) - 2 LBS FROZEN PRE-COOKED SHRIMP (SALAD SIZE 50>)
Follow the above thawing and marinating directions, BUT DO NOT CUT UP SHRIMP!!!

(RATED A-) 1 LB SEA SCALLOPS) or
(RATED A-) 1 LB BAY SCALLOPS (The rating is an A- only because I have not found a supplier that can supply FRESH Scallops!!!!
Bay Scallops are already the perfect size, Sea Scallops should be cut into 1/4 inch pieces. Place scallops in a clean glass bowl, and add enough basic marinade to completely cover the scallops. (DO NOT add any of the Alternate Marinade Ingredients at this time.) Use a chef's spoon to mix the marinade and scallops together, ensure that all surfaces of the scallops are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Scallops do not need to be "cooked" for a long time, so I recommend a minimum of an hour, and no more that 3 hours, folding occasionally.

(RATED A)   1 LB DUNGEONS LUMP CRABMEAT OR
(RATED A+)   1 LB BACKFIN LUMP BLUE POINT CRABMEAT
Commercially purchased crabmeat is already cooked. AND I don't want to break it up. SO only add this seafood during the second stage of the ceviche process.

(RATED C) 1 LB STANDARD WHITE CRABMEAT
Commercially purchased standard white crabmeat is already cooked and in small pieces. White crabmeat my also contain shells. So, GENTLY! Pick through it and find any shell. Try NOT to break up the meat. SO only add this seafood during the second stage of the ceviche process.

(RATED A-) 2 LBS FRESH SQUID, CUTTLEFISH or CALAMARI (Sushi Grade, can be purchased from most Oriental Super Markets)
Fresh squid, cuttlefish or calamari must be and prepared before the cooking process. Use a sharp knife and cut the squid about a half inch below the eye. Under cold water, open the body of the meat and gently pull out and discard the cuttlebone and any innards. While under the water, peel off the skin from the squid. It peels quite easily away. Cut the meat into 1/4 in thick rings. Then cut the rings in half, this will produce nice ribbons of meat. This cut makes the calamari a different shape from the other seafoods and a nice contrast.

If so desired, the tentacles are editable and also add a nice contrast to the other seafoods. Cut off the eye portion of the head, and under cold water stream, pull out the beak of the squid. Wash and cut into smaller pieces, if desired.

Place ribbons and tentacles in a shallow, Pyrex mixing bowl and add enough basic marinade to completely cover the meat. (DO NOT add any of the Alternate Marinade Ingredients at this time.) Use a chef's spoon to mix the marinade and seafood together, ensure that all surfaces of the meat are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Allow the squid meat to marinate for 3 hours folding once an hour.

(RATED B) 2 LBS FROZEN SQUID, CUTTLEFISH or CALAMARI
Frozen squid are usually pre-cleaned and cut up. However, if they are not, then defrost under cold water and follow the prep directions above.

(RATED B) 2 LBS FROZEN CONCH
As discussed above, I can't find fresh conch locally. So frozen will have to do.

Conch usually have to be peeled of their outer and very tough skin. This is done by using a very sharp filet knife and cutting away the skin. This process will reveal a beautiful pearl colored white meat, but is quite chewy. Cut the meat into into pieces that are NO larger than 1/4 inch.

Place conch pieces in a shallow, Pyrex mixing bowl and add enough basic marinade to completely cover the meat. (DO NOT add any of the Alternate Marinade Ingredients at this time.) Use a chef's spoon to mix the marinade and seafood together, ensure that all surfaces of the meat are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Allow the conch meat to marinate for 3 hours folding once an hour. Conch meat will slightly tenderize during the "cooking" process.

(RATED B-) 1 LB FRESH (But precooked) LOUISIANA CRAWFISH TAILMEAT OR
(RATED C) 1 LB FROZEN CRAWFISH TAILMEAT
Commercially purchased crawfish tailmeat is already cooked and peeled, but usually contains some crawfish fat and must be removed. SO, use a colander, and under cold water add the crawfish tailmeat, wash the fat from the meat. Pick through the meat and remove any black veins. Place cleaned tailmeat in a clean glass bowl, and add enough basic marinade to completely cover the crawfish. (DO NOT add any of the Alternate Marinade Ingredients at this time.) Use a chef's spoon to mix the marinade and crawfish together, ensure that all surfaces of the tailmeat are coated with the marinade. Cover with a tight fitting lid, Place the bowl in a larger bowl, and immerse in ice. Crawfish tailmeat does not need to be "cooked" for a long time, so I recommend a minimum of an hour, and no more that 3 hours, folding occasionally.

NOW, once you have chosen from the above seafoods and marinated them in the Basic Marinade and for the appropriate hours. It is time to do the second phase of preparation.

Additional and Alternate Marinade Ingredients (to be added AFTER the initial cooking process)
To the above basic marinade add any or all of these to your liking.
1 LARGE CREOLE TOMATO (Deseeded, Diced into 1/4 inch pieces)
2 TBSP RICE WINE VINEGAR (sushi grade only, wow, what a great flavor enhancer!)
2 STALKS CELERY (Diced fine)
1 BELL PEPPER (Red, yellow or green, chopped fine)
1/4 CUP FRESH ANAHEIM PEPPERS (Roasted, peeled, deseeded and chopped)
1/4 CUP PICKLED or FRESH JALAPE�OS (Chopped fine)
1/2 CUP FRESH SQUEEZED ORANGE and/or LEMON JUICE
ADDITIONAL RED PEPPER FLAKES (To taste) OR - WHOLE RED THAI PEPPERS
1 TBSP FRESH DILL WEED (Chopped fine)
SEA SALT TO TASTE

Second Phase - Method:

Allow the chosen seafoods to cook for the appropriate times, strain off and discard the resulting liquids. Combine all seafoods and retained solid portions of the Basic Marinade in one large glass mixing bowl. Add whatever Basic Marinate was un-used, add the Alternate Ingredients that you wish, and continue to marinate for one hour; packed in ice. I find this technique gives the ceviche a very clean and fresh flavor. Also, I find that marinating the different seafoods separately keeps their individual flavors intact.

Plate Presentation
12 -8 oz FROZEN MARTINI GLASSES or 6 -16 oz BEER SCHOONERS (Chilled in an ice bath)
1/2 HEAD ROMAINE LETTUCE (Leafs pulled apart or shredded)
2 VERY FIRM AVOCADOS (Chopped into 1/4 inch cubes)
2 KEY LIMES (Wedged)
1/4 BUNCH CILANTRO
LOT QUARTERED AND FRIED FLOUR TORTILLA WEDGES
Valentina Mexican Hot Sauce
Serve ceviche in a ice chilled beer schooner or frozen martini glass. First, place some shredded lettuce or a whole leaf in the bottom of the glass. This will separate the marinade from seafood, in the same manner a colander would. Then fill glass 2/3 full with ceviche, top with a layer of chopped avocado, garnish with a sprig of cilantro and a wedge of lime. Serve with Tortilla Wedges and Valentina Hot Sauce.

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