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Ceviche is a traditional dish from coastal areas in Central and South America. https://www.feastingathome.com/easy-ceviche-recipe/ 

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Hola, Include your first name on the post.  Include a picture of a traditional dish from a Spanish speaking country.  Attach a recipe for this meal in Spanish or in English.

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Hola, Include your first name on the post.  Include a picture of a traditional dish from a Spanish speaking country.  Attach a recipe for this meal in Spanish or in English.

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Gracias, Mrs. Breheny

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★ ★ ★ ★ ★ 5 from 43 reviews

Easy, delicious Ceviche made with fresh fish, chili, lime, cilantro, avocado, tomato and cucumber. A very simple recipe -perfect as a flavorful appetizer or a light, healthy meal.

You're looking at one of my all-time favorite things to eat in the entire world. Ceviche! Fresh fish cured with lime juice, tossed with cilantro, cucumber, tomato, and optional avocado. What could be more healthy or more delicious?

Here I'll show you how easy it is to make Ceviche along with a few different ways to present it for large gatherings like we do when catering.

The easy ceviche recipe is surprisingly very fast and simple to whip up and makes for a tasty, fun appetizer for parties and gatherings. Plus it's low-carb, gluten-free and low-fat - all great things to consider when serving a crowd. I also love this served over greens or tucked into a tortilla for a light and healthy meal.

How to make Ceviche!| 30 Second-Video

What is ceviche?

Ceviche, if unfamiliar, is in a nutshell, fresh raw fish marinated or "cooked" in lime juice, most often with onion, tomatoes, cilantro and salt.

It hails from the coastal regions of Central and South America, popular from Mexico down to Peru and beyond. There are many versions, and depending on where you are, it will take on the local flavors.

Two ingredients, fresh fish and lime juice, seem to be the common denominator among the different regions. This recipe is basic and simple, and once you master it, play around with adding other ingredients.

Is Ceviche Safe to Eat?

Ceviche, if made with fresh fish is absolutely safe to eat. Think sushi! The lime juice cooks the ceviche on the outer edges and the longer it marinates the longer it "cooks"

How do you know if the fish is fresh enough to eat raw? It won't smell fishy. It will smell clean and fresh with have subtly sweet flavor.

How long should Ceviche be marinated?

Marination time can be anywhere from 30 minutes to 2 hours depending on the size of the pieces. I'd say 45-60 minutes for 3/4 inch pieces is a good rule of thumb.

Remember when using a good quality, fresh, wild fish, it is not imperative that the fish is cooked all the way through, a little rawness is actually really quite good! Think sushi!

I personally like it when the fish looks opaque on the outside, "cooked" from the lime juice on the outsides but has a bit of rawness in the middle. This is usually about 45 minutes of marinating. If you prefer it cooked through more, you can marinate for 2 hours or more! Longer marinating will tend to make the fish chewier. See what you like best. There is no "right way". If it tastes too raw for your own tastes, just marinate it longer.

Type of Fish to use in Ceviche:

Most any FRESH Firm fish will work well in ceviche.

1. sea bass

2. red snapper

3. corvina

4. dorado

5. escolar

6. mahi-mahi

7. tilapia

8. hamachi

9. albacore tuna

10. ahi Tuna

11. shrimp

How to serve Ceviche:

There are so many ways to serve ceviche! In our catering business, we often made:

mini ceviche tostadas

ceviche tacos

ceviche lettuce cups

ceviche stuffed avocado

over a bed of dressed greens

in a tall shot glass or appetizer cup, with a mini fork

Served in a coconut.

Or, if you are feeling fancy, plate it up as a salad course ... with this dreamy creamy Avocado Sauce!

Have fun and let your self be creative and play with this. There are lots of ways to plate ceviche!

And if you are feeling extravagant, perhaps for a special dinner or anniversary, serve it up in a fresh coconut...so beautiful!

You are looking at my dream meal friends. 😉

Or simply serve Ceviche in a shallow serving bowl with good tortilla chips like we do at home when we're not catering. Simple, easy, refreshing..... and ohhhhhh so delicious!

Ceviche is best made fresh, the day of serving- but I do save the leftovers for the next day. The fish will continue to cook in the lime juice, so the texture will change but the flavors are still great. I've been known to eat Ceviche two days after making - if kept in a cold refrigerator.

Give it a whirl and let us know how you like it!

And just a heads up....if you like this ceviche, you will love this PERUVIAN CEVICHE RECIPE and these delicious POKE BOWLS!!!

More recipes you might like:

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Ceviche!

Description

A simple delicious Ceviche recipe with fresh fish, cucumber, tomatoes chilies, lime, cilantro, and optional avocado.

1. ½ a red onion, very thinly sliced

2. 1 pound fresh fish- sea bass, red snapper, corvina, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.

3. 2-3 garlic cloves very finely minced ( use a garlic press)

4. 1- 1 ½ teaspoon kosher salt, start with 1, add more to taste

5. ¼ teaspoon black pepper

6. ¼-½ cup fresh cilantro chopped

7. 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.

8. ¾ cup fresh lime juice ( 4-6 limes) freshly squeezed ( try to use ripe limes)

9. 1 cup grape or cherry tomatoes, cut in half ( or 1 cup diced tomatoes)

10. 1 cup diced cucumber

11. 1 tablespoon olive oil (optional)

12. 1 semi-firm Avocado, diced, as garnish, optional

1. Slice the red onion very thinly and salt generously and let stand 15 minutes until it begins to release its liquid (this will remove the bitterness). Rinse well, squeeze dry.

2. Place fish, garlic, onion, salt, pepper, fresh chilies, and lime juice in a shallow serving bowl, gently mix, and marinate in the refrigerator for at least 30 minutes before serving. The longer you marinate the firmer and more "cooked" the fish will become.

3. Before serving, gently toss in the fresh cilantro, cucumber and tomato and a drizzle of olive oil, gently mix.

4. Taste for salt and add more if necessary. If adding avocado, gently fold it in at the end, after everything is mixed, making sure to use one that is not too soft.

5. Make the optional Avocado Sauce ( see notes)

Notes

To Serve: Serve ceviche in a big bowl with chips on the side, or as mini tostadas (on a round chip or homemade) or make ceviche tacos or ceviche lettuce cups.

Serve ceviche in small appetizer cups or shot glasses with a mini fork.

To make crispy mini tostadas: lightlyspray mini corn tortillas ( 3 inch tortillas) with olive oil and season generoulsy with salt. Bake in a 300 F oven on a sheet pan until crisp (not chewy, but crisp like a cracker) about 25 -30 minutes, turning halfway through. Let cool completely.

Or plate it up with a little Avocado Sauce as a salad course.
Optional Avocado sauce:
To make Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water if needed to get the blades going.

Keywords: ceviche recipe, easy ceviche recipe, how to serve ceviche, best ceviche recipe, how to make ceviche, how long to marinate ceviche, what king of fish ceviche,

Categories: All of our Main Dishes!

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★ ★ ★ ★ ★ 5 from 43 reviews Easy, delicious Ceviche made with fresh fish, chili, lime, cilantro, avocado, tomato and cucumber. A very simple recipe -perfect as a flavorful appetizer or a light, healthy meal. You're looking at one of my all-time favorite things to eat in the entire world.

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Cool off with a delicious bowl of Salmorejo, Spain's cold tomato soup. Similar to Gazpacho this soup is dairy-free but super creamy and totally refreshing summer comfort food.

A few years ago, I went on a road trip along the coast of Cádiz, an astounding, wind-swept region within Andalusia. We drove from Gibraltar to Sanlúcar de Barrameda over the course of a week. We stopped in a new town every day for the beaches, the white-walled cities, and most importantly, the Spanish food.

Each neighboring town had its own specialty. One town was known for their mojama, or thinly sliced cured tuna. Another boasted famous tortillitas, or fried shrimp cakes. And in yet another, pescaito frito-little fried fish that were crispy and salty like calamari but with a more delicate center. What was constant in each place we visited, however, were refreshingly chilled bowls of salmorejo.

This garlicky, creamy, cold tomato soup may be from Córdoba further north in the mountains, but in Cádiz, that hot summer week, I truly discovered salmorejo. Sure, I'd had it in Barcelona and Madrid before. But in its native southern Spain, it constantly surprised me.

One restaurant served it as its own course with lots of cubed Spanish ham, chopped hard-boiled eggs, and bread for dipping. In another place, it was thicker and served as a base sauce for a small plate of grilled sardines. I even remember dipping my calamari in it.

This adaptable recipe, inspired by my favorite restaurant in Cádiz, can be served as a light lunch or easy appetizer. Dairy free, it gets its creaminess from stale bread and olive oil. Like Pan Con Tomate, it's a great way to make sure no bread goes to waste!

Leave off the ham and egg to make it vegan. Or, leave out the water to make a flavorful fresh tomato sauce that's perfect for spooning over grilled chicken or salmon.

Table of Contents

1. What is Salmorejo?

2. Salmorejo Ingredients

3. How to Make this Salmorejo Recipe

4. The Best Tomatoes for Salmorejo

5. Salmorejo Tips

6. What to Serve with Salmorejo

7. More Spanish Recipes to Try

8. Salmorejo (Spanish Chilled Tomato Soup) Recipe

What is Salmorejo?

Thanks to its notoriously warm summers, Spain is home to many cold soups. Gazpacho gets all the fame, with so many variations like watermelon gazpacho keeping things interesting. And the almond-based ajo blanco is not to be missed. With so many options, my favorite always comes back to salmorejo.

Salmorejo skips the cucumber and green pepper included in gazpacho. At its core, it uses just five ingredients: ripe tomatoes, bread, extra virgin olive oil, sherry vinegar, and garlic. Compared to gazpacho, it is thicker and creamier with a slightly sharper acidity.

Gazpacho will often be served in a glass, but salmorejo is almost always served in a bowl. To make it more substantial, salmorejo is topped with Spanish ham and chopped boiled egg.

Salmorejo Ingredients

Salmorejo is a simple, cold soup from humble ingredients, putting stale bread and almost-too-ripe tomatoes to good use. So good that sometimes I purposely let bread get stale for it. Here's what you'll need:

Tomatoes: Use in-season, very ripe tomatoes. As tomatoes are the major component of salmorejo, they will have the biggest influence on the soup's taste.

Bread: If you ever have leftover, stale bread, this is the recipe to rescue it with. Use crustless, stale white bread from a baguette or a boule. If you don't have any stale bread on hand, you can dry fresh bread in your oven. Cube and toast at 300°F until it's dry but not browned, about 15 minutes.

Extra virgin olive oil: Olive oil helps make salmorejo seem creamy without using any cream. Use high-quality extra virgin olive oil. Hojiblanca is a natural pairing, since it's from the same region where salmorejooriginates. It will impart a nice peppery note.

Garlic: Because it's raw, just one garlic clove adds a delicious punch. If you're a garlic fiend like me, try two cloves.

Sherry vinegar: Sherry vinegar has aslight caramel taste and a milder flavor and acidity level than red or white wine vinegar.Rice vinegar happens to be the closest substitute in terms of taste.

Fine sea salt: Because salmorejo is a no-cook, blended soup, I prefer fine sea salt. Fine salt dissolves better than coarse or kosher salt.

Black pepper: Black pepper adds a little heat and brings out the other flavors in the soup.

Hard-boiled eggs: Salmorejo is typically garnished with chopped hard-boiled eggs (check out our guide for how to hard boil eggs for all of our tips and tricks). They help make the meal more substantial. You can leave them off to keep this soup vegan.

Jamón serrano: Spanish cured ham is another traditional, but optional, garnish. It adds a salty umami flavor to the soup.

Making salmorejo couldn't be easier. Add all the ingredients to a blender and puree until completely smooth and creamy. You'll need to factor in some time for the soup to chill before serving, about 1 hour.

Blend: Core and coarsely chop 1 ½ pounds of ripe tomatoes. Add to a blender. Add 5 ounces of stale crustless bread, ⅓ cup of olive oil, and 1 crushed and peeled garlic clove. Season with 1 tablespoon of sherry vinegar ¾ teaspoon of fine sea salt, and ¼ teaspoon of black pepper. Blend on high speed until very smooth, 1 to 2 minutes. The soup should be thick and creamy, similar to the consistency of yogurt.

Thin: Depending on how juicy the tomatoes are, add up to ⅓ cup of cold water to thin the soup.

Chill: Cover and refrigerate the soup until chilled, at least 1 hour. Salmorejo is eaten cold, but this rest also gives time for the flavors to meld.

Serve: Divide the soup among four bowls. Garnish with 2 chopped hard-boiled eggs and ¼ pound of sliced ham. Drizzle with some extra-virgin olive oil and finish with a grind of black pepper.

The Best Tomatoes for Salmorejo

Your salmorejo will only be as good as your tomatoes! It's worth searching for the best, juiciest, and most flavorful tomatoes you can find.

In Spain, they use vine-ripe tomatoes. I've found that the vine-ripened tomatoes in US supermarkets aren't quite as flavorful.

Red heirloom varieties bred for flavor and picked at their peak are the optimal choice.

Check out your farmers' market in the summer months or try growing your own if you have a garden.

At the grocery store, I typically opt for plum tomatoes unless they have an heirloom variety available.

Choose tomatoes that are a deep red color, very juicy, and have a little give when gently squeezed.

There's no need to peel them before chopping and tossing them into the blender.

Salmorejo Tips

I've picked up a few tips and tricks over the years from friends. I've also kept track of my favorite ways restaurants serve salmorejo. Here are a few I've been known to use, depending on the occasion:

Make it richer: Add half a boiled egg into the blender with the other ingredients for a richer soup.

Make it vegetarian or vegan: For a vegetarian version, skip the ham. For a vegan version, skip both the egg and the ham. Instead, you can garnish the soup with diced bell peppers, cubes of roasted eggplant, sauteed mushrooms, croutons, or roasted spiced chickpeas.

Salmorejo sauce: Salmorejo isn't just a tapa! It also acts as a sauce for fried or grilled fish, especially sardines. If you'd like to use it as a sauce, leave out the water to keep its thick consistency.

What to Serve with Salmorejo

Salmorejo is often served as a light meal with some bread for dipping, or as a first course in a larger meal. You can also include it as a tapa with other Spanish small plates. Because Andalusia is bordered by both the Atlantic Ocean and the Mediterranean Sea, so locals serve salmorejo with a spread of seafood tapas. It works particularly well with gambas al ajillo, grilled or fried sardines, or fried calamari.

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Salmorejo Recipe (Cold Tomato Soup) | The Mediterranean Dish

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Salmorejo is a Spanish cold tomato soup similar to gazpacho. Make this Salmorejo recipe as a light meal on a hot day or as a sauce for fish.

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Recipe a cold soup and drink made of raw, blended vegetables.

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recipe:1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
▢1 Onion , diced
▢1 bell pepper , diced (I like to use ½ red and ½ green)
▢4 cloves Garlic
▢3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
▢Bay leaf
▢1 teaspoon paprika , sweet or smoked
▢1 pinch saffron threads*
▢Salt and pepper
▢¼ cup white wine
▢4 boneless , skinless chicken thighs , cut into pieces*
▢¼ cup fresh chopped parsley chopped, divided
▢2 cups Spanish Rice*
▢5 cups Chicken Broth*
▢1/2 cup frozen peas
▢½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
▢1/2 lb Mussels (about 10-12), cleaned properly (beards off)
▢8 oz calamari rings
▢Lemons , for garnish

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INGREDIENTS

Yield:

8 to 12 servings, about 1 quart

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

1Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

1cucumber, about 8 inches long, peeled and roughly cut into chunks

1small mild onion (white or red), peeled and roughly cut into chunks

1clove garlic

2teaspoons sherry vinegar, more to taste

Salt

½cup extra-virgin olive oil, more to taste, plus more for drizzling

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Patatas Bravas recipe-Parboil the potatoes, allow potatoes to cool, fry the potatoes, make the Bravas sauce, drain excess oil, and serve and enjoy!

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Popular throughout Spain, tapas are festive and delicious appetizers and snacks from bite-size pintxos to shared small plates that make up a meal. Traditional tapas include mixed olives, garlicky shrimp, fried baby squid, meatballs, and chorizo. Whether you're craving briny seafood or crispy potatoes, these are our best tapas recipes.

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traditional food dish from Spanish speaking country

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1pound lean (at least 80%) ground beef

1cup thick & chunky salsa

10taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)

1/2head lettuce, shredded

1medium tomato, chopped (3/4 cup)

1cup shredded Cheddar cheese (4 ounces)

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Sawyer Orleman Bocadillo de Tortilla Española 

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Sawyer Orleman Bocadillo de Tortilla Española 

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500g of potatoes

one onion

6 eggs

olive oil for cooking

a small amount of salt and pepper

First, peel and thinly slice the potatoes and onion.

Then, in a generous amount of olive oil, slowly cook the potatoes and onions until they're soft but not browned.

Beat the eggs in a large bowl and season with salt. Add the cooked potatoes and onions to the eggs, and mix gently.

Heat a little olive oil in a non-stick frying pan, and then pour in the egg mixture, spreading it evenly.

Cook over a low heat until the bottom is golden and then carefully flip it over to cook the other side.

ingredients