Ceviche, raw fish or shellfish cured by acidic citrus juice, has been popular in Latin America for many centuries. In the early 1500s, the Spanish conquistadors wrote of an Inca dish of raw fish marinated in chicha, a fermented maize beer that dates back some 2,000 years.

The concept evolved into ceviche (pronounced say-VEE-chay) (here’s the history of ceviche). There is something about fresh, homemade ceviche that is refreshing and satisfying, as well as low in calories and healthful (here’s why ceviche is so good for you).

We love the tangy twist of lime, the briny hit of fish or seafood, the sprightly cilantro and creamy avocado.

Throughout South America, the mix of fish or seafood changes depending on the local catch and regional preferences.

This recipe can be used with any fish or seafood. It is courtesy of chef Giovanna Garcia and I Love Blue Sea, an e-tailer of premier seafood, where the team enjoys their ceviche with raw tuna or trout.

The recipe is so easy to make, you’ve just got to try it. Warning: You may become a ceviche addict.

Ingredients

MacFarland Springs Trout. Photo courtesy I Love Blue Sea.

Preparation

1. CUT trout into pieces and place in a glass dish or bowl. Cover trout with lime juice and let sit in refrigerator for at least an hour. Mix the rest of the ingredients in a large bowl.

2. DRAIN the lime juice from the fish and add to the bowl. Toss to combine.

3. TASTE and season with sea salt and pepper.

4. SERVE with crackers or tortilla chips, in a lettuce cup or with mixed greens.
Here’s THE NIBBLE’s ceviche recipe for mixing and matching your favorite ingredients into your dream ceviche.

Find more of our favorite fish recipes.