Ceviche is a very traditional appetizer in Latin America. One more commonly enjoyed on the coast. However, it can be enjoyed anywhere and at any time.
In Ecuador, we have a bunch of different kinds of ceviche; ceviches particular to the coast (made with ingredients found in the coast), ceviches particular to the Andes (made with ingredients found in the highlands), and ceviches made with all kinds of seafood.
Traditionally, Ceviches carry seafood…which is so delicious and great…but there are some Ceviches that are made Vegan or Vegetarian for those that can’t or don’t eat animal products, where the seafood is substituted by different kinds of vegetables (like my paleo Heart of Palm Ceviche). The cool part is that no matter the main ingredient, all Ceviches are refreshing, flavorful, super healthy and straight up delicious due to their base ingredients (lime, cilantro, onions and oil).
Back home, we eat our Ceviches cold and with a small side of Patacones or plantain chips mixed with popcorn. I think it’s really nice to accompany this refreshing appetizer with something crunchy and starchy. If you make this Ceviche or any of my other Ceviches, be sure to try it along with the sides I mentioned above! You’ll love it this way.
The Ceviche I am sharing with you today is one particular to the Coast and is one made with fish. I love to enjoy this Paleo Diet Halibut Ceviche Recipe for lunch on warm or sunny days!
It is important to know that the fish in this Paleo Diet Ceviche takes around four hours to be “cooked” (by the lime juice you’ll have it soaked in with), so if you want to have this recipe for lunch, be sure to prepare it early in the morning for it to be done on time. I promise it’ll be worth it.
Apart from this Ceviche (which is called “Ceviche de Pescado”), other very traditional coastal Ecuadorian Ceviches are:
- Ceviche de Camaron (Shrimp Ceviche)
- Ceviche de Concha (Oyster Ceviche)
- Ceviche de Langostinos (Prawn Ceviche)
- Ceviche de Pulpo (Octopus Ceviche)
If you want to see any of these Ceviches on the blog (other than the Shrimp Ceviche, which I already have a recipe for), let me know in the comments below!
Enjoy this amazing appetizer, and have a beautiful weekend.
- 1 lb. halibut, cut into squares
- 1 purple onion, finely chopped
- 2 tomatoes, finely chopped
- 1 yellow bell pepper, finely chopped
- 10 limes, juice of
- ½ bunch cilantro, finely chopped
- 1 tablespoon olive oil
- Sea salt, to taste
- Place halibut in mixing bowl, and add in sea salt and lime juice. Cover the bowl with a lid and refrigerate for 4+ hours (to let the lime “cook” the fish).
- Soak the onions in cold salted water for 45 minutes. Rinse well and drain.
- Add onions, peppers, cilantro and olive oil to the fish bowl (you can add a little more sea salt here if needed). Cover bowl and place it back in the refrigerator for 30 more minutes.
- Serve along with a side of Patacones, plantain chips or a little popcorn!
- Mixing bowls
- Cutting board
- Sharp knife
- Citrus juicer