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Camille Styles

How to Make Ceviche At Home (It’s Not That Hard)

February 14th, 2018

photos by Ashleigh Amoroso

When we were in Costa Rica a couple weeks ago, Adam and I couldn’t stop raving about the flavorful ceviche that was as incredible at roadside stands as it was at fine dining restaurants. I vowed to myself that I’d attempt to recreate it back home, so we had Hannah Yerby, sous chef at highly anticipated seafood spot Guild, come over to the bungalow and demystify it for the home cook. Turns out, making great ceviche really can be super easy when you’re armed with good fish and a few tricks of the trade. Keep reading for Hannah’s expert tips, plus her recipe for the most insane yellowtail ceviche with cherries, cucumbers and mint. YUM. And if you can’t wait for Guild to open, scoop up your tix to the upcoming Austin Entertains event on Feb. 22! (more on that below.) Take it away, Hannah!

Spicy Ceviche with Cherries, Cucumber, & Mint

Hamachi Ceviche with Cherries, Radish & Cucumber

Serves 4

Ingredients

  • 8 oz fish (yellowtail, salmon, or tuna)
  • 1 c squeezed lime juice
  • 2 cloves garlic, minced
  • 2″ piece of ginger, peeled and grated
  • 1 serrano, thinly sliced
  • 1 tbsp honey
  • 1 tbsp salt
  • 1/2 small red onion, cut in half and thinly sliced
  • 3 radishes, thinly sliced
  • 1 small cucumber, sliced lengthwise into ribbons
  • 2 cherries, quartered and pits removed
  • Extra virgin olive oil
  • Black pepper
  • Mint

Instructions

  1. Mix the lime juice, garlic, ginger, serrano, honey, and salt together to dissolve the salt and honey.
  2. Cut the fish into small (1/2″) cubes. Toss with the lime juice mixture. Marinate until the fish is cured to your liking (5 min – 1 hour). If the juice doesn’t completely submerge the fish, stir every five minutes to evenly cook all the fish. Keep the fish cold in the refrigerator while marinating.
  3. Meanwhile, cut or slice all the vegetables. Use a mandolin for the cucumber, onion, and radishes to expedite the process. Drain the marinade from the fish and toss with the vegetables and cherries. Place into individual bowls to serve and garnish with a few mint leaves, a drizzle of olive oil, and some black pepper. Eat!

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2 Comments
  1. […] photos by Ashleigh Amoroso When we were in Costa Rica a couple weeks ago, Adam and I couldn’t stop raving about the flavorful ceviche that was as incredible at roadside stands as it was at fine dining restaurants. I vowed to myself that I’d attempt to recreate it back home, so we had Hannah Yerby, sous chef at highly anticipated seafood spot Guild, come over to the bungalow and demystify it for the home cook. Turns out, making great ceviche really can be super easy when you’re armed with good fish and a few tricks of the trade. Keep reading for Hannah’s expert tips, plus her recipe for the most insane yellowtail ceviche with cherries, cucumbers and mint. YUM. And if you can’t wait for Guild to open, scoop up your tix to the upcoming Austin Entertains event on Feb. 22! (more on that below.) Take it away, Hannah! …see the slideshow here […]

  2. Angela says:

    I love ceviche and sushi but it’s definitely an acquired taste for most people. Great tips!

    Blush & Pearls by Angela

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