The ceviche is a dish originally from Peru, which has won the hearts of fish lovers and fans of fresh cuisine around the world. This dish is characterized by its mix of tangy and spicy flavors, thanks to the marinade of lemon juice and spices in which the pieces of raw fish rest. There are a multitude of recipes and variations of ceviche, but all have in common the use of fresh fish with firm and tasty flesh. In this article, we propose to discover the three most suitable fish to make a delicious ceviche.
1. The bass: the king of fish for a classic ceviche
The bass, also known as sea wolf or dicentrarchus labrax, is undoubtedly one of the most appreciated fish for its delicate and white flesh, and thus naturally finds its place in the making of ceviche. The quality of its flesh allows the bass to retain all the flavors of the marinade while maintaining its firm texture after a few hours in the lemon juice.
How to choose and prepare sea bass for ceviche?
To fully enjoy its taste qualities, it is essential to choose a very fresh bass: its skin should be shiny, its eyes clear and its flesh firm to the touch. You can prepare it yourself if you are comfortable with fish cutting: you just need to fillet it and then carefully remove the skin and bones before cutting the fish into small cubes. Otherwise, do not hesitate to ask your fishmonger to do it for you.
2. The gilt-head bream: a chic and delicious alternative
If you want to give a more sophisticated touch to your ceviche, the royal bream is an excellent alternative. This noble fish, highly appreciated for its delicate and refined taste, adds a touch of elegance to the dish without compromising the balance of flavors. Its white and tender flesh pairs perfectly with the freshness of the lemon marinade and spices.
Preparation and tips to enhance the sea bream in your ceviche
As with sea bass, make sure to choose a very fresh gilt-head bream, with a satin-like skin and bright red gills. You can also ask your fishmonger to prepare it in fillets, after removing the skin and bones. For a successful flavor combination, don’t hesitate to add a few pieces of grapefruit or mango to your gilt-head bream ceviche: these fruits will provide a delicately exotic sweet note and will tantalize your guests’ taste buds.
3. Red Tuna: a touch of exoticism for an original ceviche
Finally, the red tuna is another fish prized for making ceviche, particularly for fans of Japanese cuisine. Its tender and slightly fatty flesh indeed recalls sashimis and thus offers an original gustatory experience, while respecting the spirit of traditional ceviche. The strong character of this species also allows it not to be roughed up by the marinade and to keep its melting texture after a few hours in the lemon juice.
The choice and cooking of tuna, key elements for a successful ceviche
To fully appreciate the taste qualities of the red tuna in your ceviche, choose it extremely fresh and especially from sustainable fishing, as it is an endangered species. Do not hesitate to ask your fishmonger for advice, who will guide you towards responsible products. For the preparation, simply cut the tuna fillet into regular cubes, then marinate them in your mixture of lemon juice and spices for only 1 hour to 1 and a half hours, so as not to overcook the fish flesh and to preserve its softness.
In summary, choosing the right fish is essential for a successful, tasty and appealing ceviche. Sea bass, gilthead bream, and red tuna are thus three sure values that will delight the taste buds of carpaccio and seafood lovers. Don’t forget to ensure the freshness of your ingredients and let your creativity run wild to enhance these exceptional fish!