Detouring from our normal curation of Iberian cuisine, we’re taking a trip down to South America for this savory dish. Originating from Peru/Ecuador, Ceviche is made from raw fish cured in either lemon or lime juice, served with chips as a delicious appetizer.
What is Ceviche?
Ceviche is a healthy Peruvian dish that, as we mentioned earlier, is typically served as an appetizer. However, depending on where you live, could entail a lot of different ingredients including tinned or preserved fish. For example, in regions of Mexico, Ceviche is typically served on tortillas, whereas in other regions of the world the Ceviche is served on a bed or rice. The wonderful thing about this dish is that you have an enormous amount of freedom to make it suitable to your liking!
This recipe feels like a warm summer day out on the beach, with the acidic nature of the limes added to the mix. Perfect with a tray of crackers and a cold beer, this appetizer will hold anyone over while relaxing at the pool!
- 1 Tin of Sardines (BELA Sardines work great!)
- 2 Tomatillos
- 1 Onion
- 3 Chile’s
- 1 Sprig of Celery
- 2 Limes
- Finely dice the tomatillos, onion, chiles, and sprig of celery into tiny pieces.
- Put that mixture of ingredients into a bowl.
- Open the tin of sardines and add to the bowl, then stir everything together.
- Squeeze the limes in the bowl, add salt and pepper to taste (Don’t forget to stir everything together).
- Serve with toast or crackers (Best enjoyed refrigerated).
There’s no doubt that mackerel is one of the best tinned fish, but what isn’t necessarily evident is how great it tastes in a spicy mix of green onion and cherry tomatoes. This recipe keeps sweet and spicy for those who want a slight kick in their ceviche.
- 1 Tin of Mackerel (Our Recommendation: Good Boy Mackerel in Lemon and Thyme)
- 3 Pieces of Green onion
- 3 Sprigs of cilantro
- 4 Cherry tomatoes
- 1 Chili pepper
- 3 tbsp Olive oil
- ½ Lime
- ½ Lemon
- Sesame seeds
- Ground allspice
- Open the tin of mackerel and pour into a bowl, drain any excess juice.
- Squeeze both the lime and lemon juice into the bowl and mix.
- Refrigerate for 1-2 hours (Stir every half hour).
- Chop chili pepper, cilantro, and green onions into small pieces.
- Wash the cherry tomatoes.
- Take out the bowl of mackerel, drain any juice.
- Add chopped greens and chili pepper to the fish.
- Season with salt, pepper, and sprinkle with a pinch of sugar.
- Add olive oil to your fish and mix gently.
- Cut cherry tomatoes into quarters and sprinkle sesame seeds onto the tomatoes.
- Chill the fish for half an hour in the fridge, and serve on a plate when done!
When you’ve got a craving for Tuna, this recipe has got you covered. Using soy sauce and sesame oil as the base to season the ceviche, the rice vinegar and Serrano pepper give a slightly unique flavor to the dish. Enjoy with your favorite chips to round out the meal.
- 1 Tin of Tuna filet (BELA Skipjack Tuna Filets are a great option here!)
- 2 tbsp Soy sauce
- 1 tbsp Toasted sesame oil
- ½ tbsp Rice vinegar
- ½ of a Serrano pepper (Thinly sliced)
- 1 Lime (juiced)
- 5 Small leaves of fresh mint
- 1 tsp Black sesame seeds (plus more for garnish)
- Add soy sauce, sesame oil, rice vinegar, Serrano pepper, lime juice, mint, and sesame seeds together in a bowl.
- Dice tuna, add to the bowl, and mix.
- Refrigerate for 10-15 minutes.
- Place equal amounts of ceviche onto tops of crackers or chips.
- Garnish with black sesame seeds and a sliver of Serrano pepper, then enjoy!
Now, It’s Your Turn!
Whether it be the Sardine, Mackerel, or Tuna ceviche, find a recipe that fits your style and get to cooking! If you’re looking to incorporate a healthy, fun snack into your lifestyle, then these ceviche recipes will do the trick. If you’re needing some help shopping for tinned fish, feel free to check out our selections of delicious fish at TinCanFish!