Tangy Argentine Ceviche Recipe: A Zesty Flavor Delight
Now, my dear readers, I want to introduce you to a recipe that will transport your taste buds to the sunny coasts of Argentina. This ceviche recipe is not one of those that you find in any old cookbook. No, no, no. This is a recipe passed through generations of fishermen and culinary experts along the Argentine coast.
This ceviche recipe brings together a perfect combination of flavors, all dancing around perfectly cooked seafood. The juicy tender shrimp ceviche made with Spanish olives, juicy tomatoes, cilantro and lime juice will make you think you are sitting at a beachside restaurant in Buenos Aires.
Believe me when I say this delicious dish will leave you craving for more. It is healthy, light and easy to make. Though originally created along the Peruvian coast, this Argentine-style ceviche recipe is an undeniable masterpiece that I can guarantee will become one of your go-to summer favorites.
So gather your ingredients and let’s get cooking!
Why You’ll Love This Recipe
Folks, let me tell you something: if there’s any recipe that’s worth trying, it’s this Argentinian Red Shrimp Ceviche. There are tons of reasons why you’ll love this dish, so sit tight and let me tell you all about it.
First of all, it’s incredibly easy to make. I know some folks might be intimidated by the idea of raw fish, but fear not my friends! This dish is made with cooked red Argentinian shrimp and scallops, so there’s no need to worry about getting sick. Plus, all you need to do is mix together a few ingredients in a bowl and voila! You have yourself a delicious ceviche.
Secondly, the flavor is out of this world. The lime juice and serrano chiles give it a nice kick of heat, while the red onions and Spanish olives add a perfect balance of saltiness. And let’s not forget about those juicy tomatoes and fresh cilantro – they really bring everything together into one flavorful bite.
But what really sets this recipe apart is the star of the show: the red Argentinian shrimp. These beauties are plump, sweet, and have a slightly briny flavor that complements the other ingredients perfectly. Trust me when I say that once you try these shrimp, you’ll never want to go back to using anything else.
And finally, this ceviche is versatile. You can serve it as an appetizer or even as a main course with some tortilla chips or crispy plantains on the side. It goes great with a nice cold beer or margarita too – the perfect drink to help cool down that spice.
So there you have it folks – all the reasons why you’ll absolutely fall in love with this Argentinian Red Shrimp Ceviche recipe. Give it a go and thank me later!
Ingredient List
To make the most delicious and authentic Argentine ceviche, you’ll need to start with the freshest ingredients available. Here is a list of everything you’ll need:
Seafood:
- 1 pound Royal Red shrimp, peeled and deveined
- 1 1/2 pounds sea scallops, tough muscles removed
- 1/4 pound bay scallops
Produce:
- 2 red onions, finely chopped
- 4 tomatoes, seeded and finely chopped
- 1 Serrano chile, seeded and minced
- 1 bunch cilantro leaves, chopped
Liquids:
- Juice of 8 limes
- Juice of 1 lemon
- 1/4 cup hot ketchup
Seasonings:
- 1 teaspoon dried oregano
- Sea salt
- Freshly ground black pepper
All these fresh and vibrant ingredients are key to making a bright and flavorful Argentine ceviche. You can find most of them at your local grocery store or fish market. For the seafood, I highly recommend using Royal Red shrimp as they have a sweet and delicate flavor that goes perfectly with ceviche. The bay scallops also add a wonderfully chewy texture to the dish. And as for the produce, be sure to pick up some ripe tomatoes and fresh cilantro to give your ceviche a nice herbaceous kick.
The Recipe How-To
Here’s how to make my delicious Argentine ceviche recipe!
Ingredients:
- 1 lb. Argentinian red shrimp, deveined and chopped into bite-size pieces.
- ½ lb. royal red shrimp
- 1 ½ cups of sour orange juice
- Juice of 8 limes
- Juice of 2 lemons
- 1 serrano chili, seeded and minced
- 1 Red Argentine Onion, finely sliced
- 2 ripe tomatoes, chopped
- ½ cup fresh cilantro leaves, finely chopped
- Salt and fresh ground pepper
How to Make It:
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In a large mixing bowl, mix together the lime juice, sour orange juice, lemon juice, and minced serrano chili.
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Add in the chopped onion, stir it around to mix it up with the juices, and then let it marinate in the refridgerator for at least half an hour.
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After the onion has marinated with the juices for thirty minutes or more, add in your chopped royal red shrimp and Argentinian red shrimp.
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Cover the bowl with your marinating shrimps and refrigerate them until they turn opaque white and are cooked through (about 5 minutes).
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During this time use a separate mixing bowl to mix together tomatoes, cilantro leaves, salt, and pepper.
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Once shrimps have cooked through add them to tomato mixture bowl.
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Take the mixed contents of both bowls, put them in an attractive serving dish , garnish with avocado slices or tortilla chips, if you like – your dish is ready to serve!
Enjoy your homemade Argentine ceviche!
Substitutions and Variations
Now, while the Argentine Ceviche recipe is already packed with flavor, there’s always room for a little creativity. For instance, you can try using different types of seafood. Instead of sea scallops and bay scallops, try using white fish or prawns. If you want to experiment with the flavors, you can even use cooked shrimp in place of raw shrimp.
If you’re not a fan of tomatoes, feel free to skip them altogether. Instead, try using diced avocados or red bell peppers. For heat lovers, you can add some heat by replacing the hot ketchup with a serrano chile or chili flakes. If you don’t have lemons on hand, don’t worry! Lime juice works just as well.
For those who like surprises in their dish, try adding a dash of dried oregano or some Spanish olives. Alternatively, if you’re looking for a Peruvian Ceviche recipe with shrimp twist, you can add in some cilantro and swap out some lime juice with lemon juice.
One important thing to keep in mind when substituting ingredients is to make sure the ingredient ratios remain balanced. You don’t want to overpower one flavor over another.
It’s all about making this recipe work for you and your taste buds! Feel free to experiment with various substitutions and variations until you find your perfect blend.
Serving and Pairing
When it comes to serving and pairing Argentine ceviche, there are many options to choose from. The cool and refreshing flavors of our shrimp ceviche recipe pair well with a variety of dishes and drinks.
For a light lunch or dinner, serve the ceviche over a bed of crisp lettuce or alongside some tortilla chips for dipping. Alternatively, you could plate it with sliced avocado, cucumber, and cherry tomatoes for a more filling meal.
If you’re looking for something to pair with your ceviche, white wines such as sauvignon blanc or pinot gris complement the dish nicely by adding some acidity to the meal. You may also decide to go with beers like lagers or pilsners, which can cut through the tartness of lime juice in the recipe.
For those who prefer non-alcoholic beverages, we recommend trying iced cold green tea or horchata to balance out the spiciness of the dish.
No matter how you decide to serve it or what drinks you pair it with, Argentine ceviche is a perfectly refreshing dish that you can enjoy all year round.
Make-Ahead, Storing and Reheating
Now that you’ve mastered the art of creating this amazing Argentine Ceviche recipe, you might be wondering about how to keep it fresh and flavorful for as long as possible. As with most seafood dishes, ceviche is best consumed freshly made; however, it can be stored and enjoyed later if you take the necessary precautions.
If you’re planning on making this ceviche ahead of time, it’s important to note that the longer the seafood sits in the acidic marinade, the more tender and flavorful it will become. So, consider preparing the dish a few hours before serving and storing it in an airtight container in the refrigerator until ready to serve.
Leftover ceviche should be stored in an airtight container in the refrigerator for no more than two days. Beyond that time frame, bacteria growth can cause some serious health risks. If you need to store it for a longer period, consider freezing it instead. However, please note that while freezing will preserve its flavor and texture when thawed, certain ingredients like avocado may discolor or turn mushy on thawing.
When ready to serve leftover or frozen ceviche, simply allow it to defrost in the refrigerator or at room temperature for around half an hour before consuming. Avoid reheating your ceviche at all costs as this can overcook and toughen up delicate seafood.
By following these easy storage tips, you’ll be able to enjoy the zesty flavors of this delicious Argentine Ceviche for days to come!
Tips for Perfect Results
Preparing ceviche can be tricky since the ingredients are raw, it’s important to consider a few important factors to ensure a delicious outcome. With that in mind, I’ve put together some tips to help you make the best Argentine Ceviche recipe.
1. Fresh seafood
The key to a great ceviche is using fresh seafood. Fresh seafood won’t have a strong odor or slimy texture. Look for seafood that has proper-looking color and texture, making sure it hasn’t been sitting on ice for days.
2. Marinate properly
Marinating seafood for too long or too short can cause problems with taste and texture. Raw seafood should only marinate for around 30 minutes to an hour since any longer and it becomes overly cooked by the acidic juice. To avoid a mushy texture, observe the time carefully and avoid over-marination.
3. Acidity balance
Balance the acidity of lime juice with sweetness from tomatoes and sugars to get that wonderful tanginess without being too sour. Too much acidity will overpower the flavor of your seafood, while too little won’t provide enough taste and won’t cure your fish correctly.
4. Cut uniformly
To ensure even cooking, cut your ingredients evenly into bite-sized pieces; this will prevent food from being unevenly cooked or sour.
5. Use fresh vegetables
Use only fresh ingredients like onions, tomatoes, bell peppers, herbs like cilantro or parsley, garlic, serrano chilies, et alia.
By using these tips when preparing Argentine Ceviche Recipe, you ensure perfect results every time.
FAQ
Now that you are familiar with the ingredients and instructions of the Argentine Ceviche Recipe, let us answer some common questions that might come up while preparing or serving this dish. Understanding the answers to these frequently asked questions will help you achieve perfect results and avoid any confusion or disappointment. Read on to become an expert on Argentine Ceviche!
What is the best fish for raw ceviche?
To ensure the perfect consistency and taste of your ceviche dish, it is recommended to use a lean white fish that is either firm or semi-firm. White fish varieties such as bass, grouper, rockfish, and sole are popular choices for this purpose. If you are unsure about which type of fish to choose, do not hesitate to ask your trusted seafood vendor for recommendations. But why is firm, white fish the preferred option for ceviche recipes?
What is authentic ceviche made of?
When preparing ceviche, it’s typical to marinate raw fish, shellfish or shrimp in a mixture of acidic ingredients. The marinade is usually made with various types of citrus fruits such as lime, lemon, orange, or bitter orange, which are commonly found in the regions where ceviche is popular.
What liquid is ceviche marinated in?
Ceviche, a dish originating from the coastal regions of Central and South America, involves the marination of fresh raw fish in lime juice. It is often mixed with onion, tomatoes, cilantro and salt, and makes for a refreshing and zesty dish that is unique in its taste. This dish has variations depending on the locality you are in, and it can take on differing local flavors.
How is Peruvian ceviche different?
Different regions have distinct variations when it comes to the ingredients used in their ceviche. In Mexico, jalapeño, tomatoes, cilantro, and other fresh ingredients are often added to the mix, while in Peru, only onion, aji pepper, and occasionally choclo, a type of Andean white corn are used.
Bottom Line
With this Argentine Ceviche recipe, you can bring the vibrant and refreshing flavors of Latin America to your kitchen in no time. Not only is it easy to make and requires simple ingredients, but it’s also versatile and can be customized to your liking. Plus, it’s perfect for any occasion, whether you’re hosting a party or just want a light and flavorful meal.
So don’t hesitate to give this recipe a try and experience the bold and zesty taste of Argentine cuisine. With its combination of succulent seafood, tangy lime juice, and aromatic spices, it’s sure to tantalize your taste buds and leave you craving for more. And with the tips and tricks provided in this article, you’ll be able to whip up a perfect batch every time.
So go ahead and impress your friends and family with this mouthwatering dish. Let them savor the unique flavors of Argentina while enjoying good company and great food. Trust me; they won’t be disappointed. Remember, nothing brings people together like good food, so why not make it extraordinary?
Argentine Ceviche Recipe
Ingredients
- 1 lb sea scallops or 1 lb bay scallop, rinsed (if using sea scallops, cut into bite-size pieces)
- 8 limes, juice of
- 1 1/4 cups chopped onions
- 1/2 cup Spanish olives, pits removed and sliced into quarters
- 2 tablespoons olive brine, from jar
- 3 tomatoes, peeled and chopped,with juice reserved
- 1 (14 ounce) bottle heinz hot ketchup (or 1 3/4 cups plain ketchup mixed with 1 tablespoon dried red pepper flakes)
- 1 tablespoon crumbled dried oregano
Instructions
- In a glass or ceramic bowl, cover the scallops with the lime juice.
- Cover and refrigerate for 3 hours.
- Meanwhile, combine all of the remaining ingredients in a separate nonreactive bowl.
- Cover the sauce and keep at room temperature.
- When the scallops are"cooked," drain in a colander.
- Rinse under cold running water and pat dry with paper towels.
- Add the scallops to the sauce, mix well.
- Cover and refrigerate overnight until ready to serve.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.