My present career began with ceviche.
After years as an academic, with two degrees and many policy research papers under my belt, with a husband, two kids and one on the way, I resigned from a prestigious think tank to walk a completely uncharted path.
I had been professionally frustrated for over a year and just continued to get involved in more projects in the office thinking I just had to work harder.
What triggered my career change was this: I had been asked to write a research paper comparing the democratic transitions of Mexico and Peru. Yet something was really off with me. Instead of doing my research on the political processes and crisis resolution tactics, I felt myself pulled to research the differences between Mexican and Peruvian ceviche.
Both countries boast to have the best ceviches, and both countries insist that they came up with the dish. I wondered about the true origins of ceviche in both countries. It has been recorded that the people of both countries had been eating raw fish since pre-Hispanic times…
But who got citrus first? How did their people come to use citrus to “cook” the fish, since citrus is native to neither country? What about chiles? Why is the spelling “ceviche” in one country and “cebiche” in the other, and what is the meaning and origin of the word? Why do Mexicans marinate their fish for a while, whereas Peruvians serve the citrus-dressed fish right away?
All I wanted to do was research, write about, and cook Mexican food – the food I missed so much. I knew it was time to pursue my passion in a more serious way.
My dad was perplexed about this change of direction. “After so many years of study, Pati, you are going into a kitchen to rinse pots and pans?”
Now I give him a hard time and respond, “…and to make the best ever ceviches.”
I have made many a ceviche over the course of the more than a decade since I switched careers. And I’ve liked each and every one.
But this one is truly special. And it is my very favorite one.
Ingredients
- 1 pound red snapper filet, (or another mild flavored fish like grouper, trout, flounder, sole or rock fish), cut in small (about 1/2 inch) dice
- 3/4 cup freshly squeezed lime juice
- 3/4 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1 jalapeno chile, stemmed and coarsely chopped, or to taste, seeding optional
- 1/2 cup celery, sliced
- 1/2 cup red onion, halved and thinly sliced
- 1/2 cup cilantro, leaves and upper part of stems, chopped
- 1 cup (about 1 large) ripe mango, diced
- 1 cup (about 1 large) ripe avocado, diced
- 1/3 cup (about 2) tomatillos, husked and scrubbed, and diced
- 2 tablespoons cacao nibs, optional
- 1 teaspoon kosher or coarse salt, or to taste
- Tortilla chips or tostadas
To Prepare
- Combine the lime juice, orange juice, olive oil, jalapeño, celery, 1/4 cup of the sliced red onion, 1/4 cup of the chopped cilantro, and the salt in a blender and puree until completely smooth.
- Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
- When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.
Hello! I would really like to try this. But the last time I had a dish with raw fish, I got food poisoning and had to go to the hospital because I was so sick and dehydrated. Can this dish be made with cooked fish? I really don’t want an encore! I love your recipes!
Oh I’m sorry to hear that, Sarah. The citrus cold cooks the fish…and this cooking method gives the fish a somewhat different texture to fish cooked on the stove or in the oven.
Thanks Pati! This dish lives up to its name. I will archive your recipe & will pass it down to my family! We love it & we also enjoy the heart you put in to cooking & everything you share about Mexican culture/cuisine.
Oh I love to hear that, thank you so much, Judy!
Pati I’m so happy to have found you.. Thank you for sharing so much… Love your show..
I’m so happy you found me too, Marcella!
Hello Pati! I love your show so much. The travel segments and history really bring the foods and heritage to life. I want to visit every one of the places you have shared. This recipe is actually the first one I have made. It really IS to die for! I plan on making it again for my book club. Not only is is beyond delicious, but it is beautiful and healthy. Thank you for all you do to enrich us!
Yay for your first recipe, PJ! I hope you enjoy many more.
I love your recipes. Favorite is the cod in beer and egg white batter and fried. I must try it soon. I love seafood.
Oh enjoy the fish tacos and the ceviche, Jewel!
Pati- I made this dish on Father’s Day and your ESQUITES! My dad & entir family we’re blown away. I veganized it by using palm of hearts instead of fish- they couldn’t tell the difference! My sister and I who hadn’t had ceviche since going vegan were drooling. Truly the b I at ceviche I ever had. The cacao nibs I nice touch ;). For the esquites I used simple store bought mayo and made some crema from almonds (so easy)! Thank you so much for this recipe. & Your passion in the kitchen that inspires
Oh I’m so glad you made the recipe your own, and that everyone loved it!
Pati, I have never tried ceviche, and I would love to try your recipe. I am not familiar with rock fish or snapper as i have only tried fish like halibut, cod, talapia, shrimp, crab and lobster and I have never tried raw fish. My question is…does the citrus actually cook the raw fish like heat would or does it just make it edible, but still have the raw texture? If so I’m not sure if I will like raw fish, so do you have a suggestion of a fish to start me off with that can ease me into the dish like the mildest fish or maybe cooked shrimp….IDK Pati, Help!…Lol…I would really appreciate your answers and suggestion. Thank you again for your fabulous recipes and show. You are by far the best chef of all on television because your passion and entusiasm for each and every recipe and the history behind the food that you share with us just shines through. You do such a great job sharing the cultures and history, and it truly makes each dish taste better and more appreciated. Much thanks all the way from Milwaukee, WI, Jessica F.
The citrus cold cooks the fish but it does have a somewhat different texture to fish cooked on the stove or in the oven. You can use any white fish in this recipe as long as it if fresh!
Oh I hope you like it and thanks so much for your kind and lovely comments Jessaleah!
Just love u r show u do great dishes and the look so easy to make them…thank you for sharing ur mexican cusine knowledge with us..is really apreciated …..from a true Mexican Lady from Juarez Chihuahua Mexico….Susana
Thank you so much Susana!
Hi Pati,
I love to watch you cook! My question is, do you have a recipe using the outer part of a pineapple for a vinearette ? I remember making it and lost the recipe .
Thank you for taking my question
Cindy
Thank you for tuning in Cindy! Are you thinking of this salad https://patijinich.com/recipe/grilled-shrimp-and-pineapple-salad-with-vanilla-and-chile-de-arbol-vinaigrette/
Wow 😯 That Shrimp Salad looks Fantastic! I would Love to try it! 😋 Thank You… 👌😊
Hope you love it, Jim.
Thank you so much Pati for your delicious food. You inspire me! So much passion into everything that you do
Thank YOU Ivette!
Made this using 1.5 pounds of shrimp instead of red snapper. First time making Ceviche, so I gave the shrimp 2 hours in the mixture before eating and it was absolutely DELICIOUS!! I omitted the cacao nibs and avocado (didn’t have any) and it was still amazing. Thank you so much for sharing!!
That is great that you made the recipe your own AK! So glad you enjoyed it.
Last time I had ceviche was 11 years ago at the beach in northern Cali. Your recipe was truly “to die for”!!!! Sherrie
Sherrie that is so wonderful to hear! Thank you.
Wow! All I can say is wow! Made this tonight, the only adjustment I had to make is the fish . They didn’t have red snapper at the market. But the seasoning and marinade are spot-on. Very good dish!
YAY!!!
I tried this recipe, almost immediately after seeing it on PBS. I had to make a few adjustments, because I didn’t have a mango, but wow, it was delicious! I also let it sit in the refrigerator for 2 hours, and it mixed all the flavors together, and tasted even better, then it did at 30 minutes.
Thank you for sharing such great recipes.
All the way from Idaho.
Andy
So glad you enjoyed it Andy!
I am addicted to your ceviche; I have made your recipe,
and all my friends and family loved it!
So, I told them how to find your page online!
Appreciaitvely,
Marion J Rojas (I was the only survivor of twins, and my father filled out my birthcertificate; did not know “Marian!”
Super happy you love this ceviche…and that you share it with all of your friends and family!
Hola Paty, gracias por enseñar al mundo nuestra riqueza culinaria, me encanta tu programa soy una gran fan tuya al igual me esposo…. nos encanto esta receta de ceviche nos hacen sentir parte de tu familia a través de la pantalla ya conocemos tus hijos y esposo eres un Orgullo Mexicano!!!!
Gracias a ti y tu esposo por ver la programa… y por darnos a mi y a mi familia, la bienvenida en tu casa.
I love ceviche and absolutely love your ceviche recipe! You have a great show!
Thank you Karen!
Hello Pati
Did you ever come to a difinite conclusion as to which country invented civiche. I’m curios because my father was Peruvian and my mom who is Ecuadorian learned to make ceviche the Peruvian way.
I just started watching your show and the passion you have for the cuisine of Mexico is contagious and infectious. I can’t wait to try this and more of your recipes.
Best regards,
Frida
Hello Pati
Did you ever come to a difinite conclusion as to which country invented civiche. I’m curios because my father was Peruvian and my mom who is Ecuadorian learned to make ceviche the Peruvian way.
I just started watching your show and the passion you have for the cuisine of Mexico is contagious and infectious. I can’t wait to try this and more of your recipes.
Best regards,
Frida
Oh thank you! Turns out that we are all quite even: Mexicans and Peruvians were eating raw fish, spiked with salt and spices before the Spanish arrived…
Ahhh… spoken like a true, inside-the-beltway diplomat!
~Allen
haha!
haha!
Ahhh… spoken like a true, inside-the-beltway diplomat!
~Allen
Love your passion(s)! How very interesting! But … you leave us hanging 🙂 What are the answers to your ceviche questions above?
Love your passion(s)! How very interesting! But … you leave us hanging 🙂 What are the answers to your ceviche questions above?
Turns out Mexicans and Peruvians were both doing it long before the Spanish arrived! I say it’s a tie. =)
Your job in a think tank doesn’t surprise me. I could tell you were very intelligent the first time I saw you on TV. I’m glad you switched to being a chef. I believe that everyone should pursue their passion to be truly happy. Thank you for all your wonderful recipes.
Thank you!
Doesn’t surprise me. I could tell you were very intelligent the first time I saw you on TV. I’m glad you are a chef. I strongly believe that you need to pursue your passion to be truly happy. Thank you for the wonderful recipes.
Delicious ceviche!
Thank you!
I haven’t made it yet. I have eaten Ceviche from the Officer’s Club at the old Fort Clayton Base in Panama, which was exceptional. I hope this is as good. Pati your making my mouth water just thinking of it.
Panama?! Now THAT sounds divine, Tim! I hope you enjoy it!
Hi Patie, This dish this did is the bomb . COM ….
Haha!! So glad you like it!
¡Imaginase! My mind is now officially blown… Pati, a think-tank academic?? Shut the front door!
=)
Making this tonite for missionary friends who are leaving San Diego for 3 years in Norway. Hope this makes them homesick. I’m substituting blood oranges because…well…Shelley went with nectarines.
=)
Omg, I just made this for Mother’s day lunch and you’re right, it’s to die for. I used nectarines instead of mangoes since I had them here and it’s still delicious. Thanks! Your recipes never disappoint, Pati.
YAY!!!!
Thanks for sharing this, Pati. I had to laugh when you described the difference between the Peruvian and Mexican approaches to this classic dish. My first experience with Ceviche was in a small restaurant in the Mid-west US many years ago. My co-workers were both Mexican and Peruvian. One day (after a fairly long night of imbibing I might add) my good friend Kike (de Peru) promised to make some civiche for breakfast. I didn’t know what it was. He did use Snapper with lots of garlic, onions, peppers and lemon. As I recall he also used lettuce as well, which was interesting. My point is that he let it sit for maybe a few minutes before serving. I thought I was eating raw fish! But it was really fantastic and delicious. I look forward to trying your recipe. Thanks again!
Lettuce? Amazing!!!!! Love this story! Thanks for sharing and for trying my recipe!
Made this tonight and it was delicious! I thought the cacao nibs would be weird but they weren’t.
yay!
Hi Pati,
I just saw your mango, avocado, bacon shrimp rolls on TODAY. They look amazing. I’m unable to eat avocado. What if anything, would you suggest as a replacement for avocado?
Thank you!!
Myrna
If you don’t like avocado, you can either skip it or add cherry tomatoes, asparagus or corn…. I think those would be lovely in there too!
Wonderful! Thank you Pati!
Can raw shrimp be used in this recipe but marinated longerer? How much longer? Thank you!
Yes! Raw shrimp would be lovely, marinade is the same time. You can also quickly “blanche” the shrimp, in hot boiling water for 1 minute.
Pati, por fa acaba de contarnos la historia del ceviche/cebiche, me dejaste picada!
Voy a escribir un articulo al respecto!
Is this your version of ceviche? If not, where did it come from? Never heard of adding mangos, orange juice or cacao nibs to it. But then the world’s cuisine varies a lot!
Yes, this is my recipe! I hope you like it =)
I will, thank you
Pineapple is a new world citrus fruit; is there any evidence that it was used in ceviche prior to the arrival of lemons, limes, etc.?
No evidence that I have found yet, but sounds very plausible
Hola Pati. I am dying to try it – I think even I can make it! I’ll let you know…abrazo
Yes, Ben! Let me know!
Pati, the ceviche was awesome! Smart career move of yours!
I’m glad you liked it, Ben! Thank you for trying it!
I can eat Ceviche every day! I Just had Cebiche Chileno yesterday and it was amazing with cucumber. I can’t wait to try your recipe. My mouth is watering now.
Yay!