When I was working at the Hungry Cat, ceviche was always on the menu. The type of ceviche varied according to what was in season, ranging from crab to bay scallops to shrimp. Seasonings would change depending on the type of seafood, offering an Asian twist with togarashi or fresh clean taste with basil and mint. No matter what direction the recipe was going towards, lime was a key ingredient. Today we’re going the classic route with just simple lime juice, letting the ingredients shine (plus a little chili for a kick!)
**Helpful tips and common mistakes
When making ceviche, it is very important to use fresh seafood. The fresher the better. Make sure you use the seafood the day you purchase it or the quality diminishes and there is a higher risk of bacteria. You can stick with one seafood such as only shrimp or just scallops or mix your own combination. Although fresh seafood can be pricey, a little goes a long way since you have many other ingredients in the mix.
If you must, you can use bottled lime juice, but use this as a last resort. Fresh lime juice is always preferred since the bottled version can have additives including citric acid, water, and sugar. Using a juicer will make your life easier; however, if you do not own one, use room temperature limes, which are easier to squeeze. Gently roll the lime on the counter with your palm to soften the lime and it should be easy to extract the juices.Since prepping all of the vegetables can be time-consuming, I like to make my ceviche the day before. This is a great dish for parties since you can make everything the day before and simply plate it the day of.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.