Reliable Fresh Citrus Ceviche
A Zesty and Refreshing Coastal Delight
What makes this the Reliable Fresh Citrus Ceviche? The secret to a gourmet, garden-fresh experience is the cold-cure process and the precision dicing combined with WesMarMi Verde Mild Sauce. Unlike traditional versions that fail (soggy, dry, or vinegar-heavy), our method involves a gentle citrus denaturation action to unlock natural sweetness and depth. By incorporating our vinegar-free WesMarMi Verde Mild Sauce, you add a zesty, fresh, and bright profile that uses organic citrus to brighten the dish without the chemical sting of standard vinegars.
Heat Level: WesMarMi Verde Mild Sauce | Mild (1/10) - Zesty, Fresh, and Bright
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 180
Protein: 22g
Carbs: 12g
Fat: 4g
*Note: Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) fresh white fish (sea bass or snapper), cubed
1/2 cup (120 ml) fresh lime juice
1/4 cup (60 ml) fresh orange juice
1/2 cup (75 g) red onion, thinly sliced
1/2 cup (75 g) cucumber, diced
1/4 cup (10 g) fresh cilantro, chopped
4 tbsp (60 ml) WesMarMi Verde Mild Sauce
Ingredient Spotlight: Fresh white fish is the foundation of any great ceviche. Using a firm, high-quality fish like sea bass or red snapper ensures that the cubes maintain their structure during the "cooking" process with citrus juice, providing a clean, oceanic flavor that lets the verde sauce shine.
Heat It Up with WesMarMi Verde Mild Sauce: This sauce acts as the flavor backbone, providing a zesty and fresh finish. As a vinegar free hot sauce for cooking, it enhances the natural acidity of the lime juice without adding a harsh vinegar bite, making it the perfect organic citrus infused hot sauce for delicate raw seafood.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Begin by cutting your fresh fish into uniform 1/2-inch (1.25 cm) cubes, ensuring each piece is approximately the same size for an even cure.
In a non-reactive glass or ceramic bowl, combine the cubed fish with the fresh lime juice and orange juice, making sure the liquid completely covers every piece of seafood. Pro-Tip: Always use a non-reactive bowl (glass or plastic) for ceviche, as metal containers can react with the acid and impart a metallic taste to the fish.
Place the bowl in the refrigerator and allow the fish to cold-cure for 15–30 minutes until the exterior of the fish becomes opaque and slightly firm. Pro-Tip: For the best texture, avoid over-curing; fish left in juice for hours will eventually become chalky and tough.
While the fish is curing, thinly slice your red onions and dice the cucumber into uniform pieces to match the texture of the fish.
Once the fish has reached the desired opacity, drain about half of the excess citrus juice from the bowl to prevent the final dish from being overly watery.
Gently toss in the prepared red onion, cucumber, and chopped cilantro, being careful not to break the delicate pieces of fish.
Stir in the WesMarMi Verde Mild Sauce slowly, ensuring the zesty, fresh notes are distributed throughout the mixture.
Serve the ceviche immediately in chilled bowls with tortilla chips or plantain strips for a refreshing coastal experience.
Tips & Variations:
Uniform Dicing: The key to an evenly "cooked" ceviche is ensuring all your fish cubes are the same size (ideally 1/2 inch). This ensures that every piece of fish cures at the same rate, preventing a situation where smaller pieces are over-cured while larger pieces remain raw in the center. The Chill Factor: Ceviche must be served bone-cold. To achieve this, chill your serving bowls in the freezer for 10 minutes before plating. This keeps the fish at the optimal temperature and preserves the crispness of the onions and cucumbers, enhancing the overall refreshing quality of the dish. Regional Swap (Peruvian): For a classic Peruvian twist, add a few slices of boiled sweet potato and toasted corn (cancha) to the side of the bowl. The starchiness of the potato and the crunch of the corn provide a wonderful textural contrast to the tender fish and the zesty, fresh notes of the verde sauce.
Other Users Suggest:
Replacing: Red snapper. New Measurement: 1 lb (450 g) Bay scallops. Why: Scallops provide a buttery, sweet flavor that cures very quickly and feels exceptionally luxurious. Replacing: Cucumber. New Measurement: 1 (150 g) Firm avocado, diced. Why: Adds a rich, creamy fat that balances the high acidity and brightness of the citrus cure.
Storage, Reheat & Freeze:
Storage: Ceviche is best consumed immediately. If necessary, store in the fridge for no more than 4 hours in an airtight container. Reheat: Never reheat ceviche; it is meant to be eaten cold to preserve the delicate texture of the cured fish. Freeze: Do not freeze; the texture of cured fish becomes mushy and unappealing upon thawing.
People Also Ask:
Q: Is the fish actually "cooked" in ceviche? A: The secret is the citric acid in the juices, which denatures the proteins in the fish. While it doesn't use heat, it changes the texture and color of the fish to look and feel cooked.
Q: Why is a vinegar-free sauce better for ceviche? A: The secret is that our sauce is 100% vinegar-free and uses a specific citrus profile. Ceviche already has plenty of acid from lime; adding vinegar would make it overly sour, whereas our sauce adds flavor and zest.
Q: How long should I let the fish sit in the juice? A: The secret is 15 to 30 minutes for small cubes. This gives you a "medium-rare" texture where the outside is firm and opaque, but the very center remains tender and sweet.
