9 Ceviche Recipes for When It’s Too Hot to Cook
The best way to eat seafood is marinated in citrus juice
Whether it's Peruvian, Mexican, or Fijian, ceviche is one of our all-time favorite dishes. Essentially seafood marinated in citrus (or vinegar in Fiji), it's a refreshing no-cook dish to make year round, but especially in the summer when the last thing you want to do is turn on the oven or stove. It can be made with tuna, salmon, white fish, shrimp, squid, lobster—pretty much anything you can find fresh at the seafood counter. Served with tortilla chips or crispy quinoa, or atop crunchy tostadas, ceviche makes an outstanding appetizer or light meal. Here, we've collected our 9 best ceviche recipes.
Salmon Ceviche with Avocado and Mango
The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima’s sushi bars than it is in the city’s cevicherías, but it’s growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado. Get the recipe for Salmon Ceviche with Avocado and Mango »
Lobster Ceviche with Limestone Lettuce
This recipe, which came from noted chef Nobu Matsuhisa, is typical of the cross-cultural innovations that made him such a success. Get the recipe for Lobster Ceviche with Limestone Lettuce »
Grapefruit and Seafood Ceviche
Grapefruit juice, fiery jalapeño, and fragrant ginger transform shrimp, scallops, and calamari into an aromatic, spicy salad. Get the recipe »
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