Learning how to make ceviche

Vitis House, a wine and spirits school based in Raleigh, is opening a new location in Charlotte this year! Chef and owner Doreen Colondres joins us in the QC Kitchen to show us two easy ceviche recipes you can make at home, and she gives us some tasty wines to go with them.

Classic Caribbean/Mexican Fish Ceviche 

What you need: 

  • 1 pound of corvina, mahi or any other white firm fish, clean, cut in cubes
  • 1 bell pepper, small diced (different colors even better)
  • 1/4 red onion, small diced
  • 2 pear tomatoes, small diced
  • Juice of 2 limes, 2 lemons and 1 orange (aprox)
  • Fresh cilantro, small diced
  • 1 Hass Avocado
  • Serrano Chile (Jalapeño or Ghost), small diced, optional
  • Pinch of fresh garlic, minced, optional
  • Salt & pepper to taste
  • Fried plantains or tostadas to serve

What you need to do:

  • Combine all the ingredients in a bowl, except the avocado.
  • Let it macerate in the refrigerator for 20 minutes to an hour, then add the avocado, more cilantro and serve immediately with the plantains (Caribbean style) or corn tostadas (Mexican Style)

 

Peruvian Style Ceviche 

What you need: 

  • 1 pound of corvina, mahi or any other white firm fish, clean, cut in long strips
  • 1/2 red onion, Julianne cut
  • 1 cup of leche de tigre (fish, water, ice, celery, lemon juice, ají limo, cilantro, garlic, salt and pepper)
  • 1 tbsp of ají amarillo paste (ají limo or rocoto)
  • Juice of 2 limes and 2 lemons (aprox)
  • Fresh cilantro, small diced Salt and Pepper to taste
  • Choclo (crispy corn) and/or boiled sweet potatoes to serve (optional)

What you need to do:

  • Season the fish, combine all the ingredients in a bowl and serve immediately with sweet potatoes and crispy corn (choclo) on the side and more cilantro on top.