Cevicheis said to have originated in the area around Ecuador and Peru in South America centuries ago, and perhaps because of its long history, it seems as though every country in Latin or South America has their own (relatively standard) ceviche recipe. And for the most part, this is true. Cooks in different countries use different kinds of fish, spices and even fruit juices to set their own unique styles apart.
In Ecuador, it seems common to use fresh orange juice as one of main acids in the dish (the acidic juices from citrus fruits are what “cook” the fish in most ceviches), as opposed to straight lime juice. Ceviche is also always served with accompaniments like popcorn, toasted corn kernals (cancha) and plantain chips.
This recipe comes from the chef on the boat I toured Galapagos and calls for the fish and shellfish is to be precooked. This makes assembling the ceviche even faster than usual, since there is no need to wait for the citrus marinate to cook the fish before serving, and is a nice trick to have in a pro kitchen, especially because some people tend to get touchy about the done-ness of their meats. If you prefer not to precook, as it really isn’t necessary with all the fresh citrus in this recipe, just be sure to marinate the finished ceviche for 2-3 hours (giving it an occasional stir) to cook it before serving.
I’ve approximated some of the measurements in the recipe below, giving, for example, an estimate of 1 cup of juice from the “juice of 10 limes” called for in the original. But ceviche isn’t about being exact and as long as you get in all the flavors, you can feel free to increase or decrease quantities of each ingredient to best suit your tastes.
from Chef Raul Castillo
2 lbs white fish (seabass or halibut)
30 small, peeled shrimp (approx)
3 large tomatoes, peeled and chopped
2 medium red onions, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 cup fresh lime juice
1 cup fresh orange juice
1/2 cup olive oil
1 tbsp dijon mustard
handful of chopped parsley
1-2 tbsp chipped cilantro
Tabasco sauce, to taste
Salt and pepper, to taste
Parboil fish and shrimp in boiling water (two separate pots) until just cooked (about 3 minutes, depending on the fish). If you choose not to parboil, the ceviche will need to marinate in the fridge for 2-3 hours before serving. Cut fish into bite-sized chunks.
Combine all ingredients in a very large mixing bowl and toss gently to blend everything together. Adjust tabasco, salt and pepper to taste.
Ceviche can be stored in the fridge for a few hours or (if precooked fish was used) served immediately with something crunchy to finish it off, like popcorn, toasted corn kernals (cancha), plantain chips or corn chips.