Ceviche requires the freshest fish. Here it’s halibut. Add a quick blast of citrus, then finish with an artful garnish of herbs and chile. It’s easy…if you have a great recipe.
Campo’s Ceviche is a sublime dish created by Head Chef Chris Bethoney. The two-toned tostada, perfect for added crunch and dipping, is crafted from masa they make daily. “They’re not always those two colors,” he says of the tostadas. “Sometimes they’re only one color, sometimes they’re three. It depends on what corn we nixtamalize the night before.”
What is Ceviche?
Ceviche is a vibrant Latin American dish that tantalizes the taste buds with freshness and flavor. This seafood dish features raw fish or shellfish that is “cooked” through a marinating process. The key is citrus juice, either lime or lemon, whose acidity slowly cures the seafood, resulting in a firm texture and fresh flavor. Chefs will often add diced onions, chilies, herbs, and other savory, colorful vegetables for maximum flavor and excellent texture. Ceviche is typically served chilled and can be enjoyed as an appetizer, a light main course, or even a refreshing summer snack.
Campo Ceviche Recipe
Choose your fish of choice–halibut, snapper, or ono are all good options–and make sure it’s sparklingly fresh as the only “cooking” will be from the acids in the citrus marinade.
Makes 4 servings
Campo Ceviche Ingredients
- 1 1/3 cups of diced fresh sushi-grade fish of choice (1/3 cup per person)
For the marinade
- ¾ cups fresh lime juice
- 1 ½ tbsp orange juice
- 1 tsp ginger juice
- Flaky sea salt
For the garnish
- Aji cristal chile peppers, thinly sliced
- Fresh cilantro, finely chopped
- Red onion, thinly sliced
- Fresh mint, finely chopped
- Apples, thinly sliced and marinated in a vacuum bag with lacto-fermented prickly pear*
Ceviche Preparation Instructions
- Combine the lime, orange, and ginger juice in a small bowl.
- About 5 minutes before serving, drizzle enough marinade to barely coat all of the fish. Any extra marinade can be frozen.
- Place the fish on a small plate or bowl and garnish.
*Campo does culinary magic with these apples and lacto-fermented prickly pear. But feel free to use fresh apples, thinly sliced, if you’d like. For an excellent read about lactose-fermentation, try this informative and useful book.
How to Select the Best Sushi-Grade Fish
Selecting the perfect fish for ceviche is crucial since it’s enjoyed raw. Ceviche relies on the acidity of citrus to “cook” the fish so freshness is most important. Look for fish that’s glistening and firm to the touch. The fish should have clear, bright eyes and no fishy or odd odor. While “sushi-grade” is a common term, it’s not a complete guarantee for safety of ceviche. Instead, focus on reputable, local seafood sources. Discuss your ceviche plans with the fishmonger and choose varieties known for their safety and deliciousness in raw applications, such as halibut, snapper, or ono.
Wrap Up
The good weather months are the perfect time to pick up fresh produce from your local farmer’s market and sushi-grade fish from your local fishmonger to craft a deliciously vibrant meal. We hope this recipe for Campo Ceviche cools you down on a hot summer day.
Recipe by Campo Head Chef, Chris Bethoney / Story by Julia Platt Leonard and Kylie Thomas / Photography by Tira Howard
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