Argentinian-style Ceviche

Ingredients

While Peruvian ceviche typically uses lime juice as the main citrus component, Argentinian ceviche often incorporates lemon juice for a slightly different flavor profile. Additionally, Argentinian ceviche may include a wider variety of seafood, such as shrimp and octopus, compared to the Peruvian version which primarily uses fish. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into small cubes 500g (1.1 lb) white fish fillets, cut into small cubes
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) octopus, cooked and sliced 250g (8.8 oz) octopus, cooked and sliced
• 2 red onions, thinly sliced 2 red onions, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 bunch of fresh cilantro, chopped 1 bunch of fresh cilantro, chopped
• 4 lemons, juiced 4 lemons, juiced
• 2 limes, juiced 2 limes, juiced
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• 1 teaspoon paprika (optional) 1 teaspoon paprika (optional)
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 3g)
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the fish, shrimp, octopus, red onions, tomatoes, green bell pepper, and red bell pepper.
2. 2.
   In a separate small bowl, whisk together the lemon juice, lime juice, olive oil, salt, pepper, paprika (if using), and chili flakes (if using).
3. 3.
   Pour the citrus dressing over the seafood mixture and gently toss to combine.
4. 4.
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Before serving, sprinkle the chopped cilantro over the ceviche and give it a final toss.
6. 6.
   Serve the Argentinian-style ceviche chilled and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, use a firm white fish such as sea bass or snapper for the best texture.
• Shrimp — Choose large, deveined shrimp for easy eating. If using frozen shrimp, make sure to thaw them properly before adding to the ceviche.
• Octopus — If using fresh octopus, it needs to be cooked before slicing. You can boil it in salted water until tender, then let it cool before adding to the ceviche.

Tips & Tricks

• For a spicier kick, add a finely chopped jalapeno or a few drops of hot sauce to the citrus dressing.
• To enhance the flavors, let the ceviche marinate in the refrigerator for a longer period, up to 2 hours.
• Serve the ceviche with toasted bread or crispy tortilla chips for added texture.
• Adjust the amount of citrus juice according to your taste preference. Add more if you prefer a tangier ceviche or less if you prefer a milder flavor.
• For a refreshing twist, add diced avocado to the ceviche just before serving.

Serving advice

Serve the Argentinian-style ceviche in chilled bowls or martini glasses for an elegant presentation. Garnish with a sprig of fresh cilantro and a slice of lemon or lime for an extra touch of color.

Presentation advice

Arrange the ceviche on a platter, placing the seafood mixture in the center and surrounding it with the diced vegetables. Drizzle some of the citrus dressing over the top and sprinkle with additional chopped cilantro for an eye-catching display.