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Amazing Tuna Ceviche Recipe with Shrimp
Ceviche is a raw fish dish, which is usually made with lime juice or lemon juice. Fish and citrus are natural partners. It is especially popular in South America and Mexico. You can vary the amount of chili pepper if you want a milder or spicier dish. Serve this ceviche recipe as an appetizer, a side dish, or a light lunch.
Do not marinate the shrimp because it will go touch (it also has plenty of natural fishy flavor) but marinating the tuna in lime juice "cooks" it. Why not try red snapper, halibut, or sea bass as alternative fish? Any of these would be great in a traditional ceviche recipe. The marinating time is the same and you can mix and match any of these fish. Just use whatever you can get. Fresh fish is best for ceviche recipes.
Use firm-fleshed fish if you are using something thawed and ensure you dry it well so it has a good texture. The fish is the focal point in this recipe so you want to use a good quality fish and make sure it looks and tastes nice. The onion, tomato, and oregano add freshness to this authentic ceviche recipe and you can liven it up with the addition of Tabasco sauce and jalapenos. You might not need six limes but you do need enough juice to cover the fish.
How to Make Ceviche with Shrimp and Tuna
Ingredients -
½ lb peeled, cleaned shrimp
½ lb tuna, in ½ inch cubes
1 finely chopped onion
¼ teaspoon each salt and black pepper
2 tablespoons white wine vinegar
Juice from 6 limes
1 dash Tabasco sauce
½ teaspoon oregano
1 cup finely chopped fresh tomato
2 chopped jalapenos
½ finely chopped green bell pepper
6 tablespoons chopped fresh cilantro
Fresh cilantro or parsley, to garnish
Preparation:
Marinate the tuna in the lime juice for 6 to 12 hours, turning it every couple of hours. Pour off most of the lime juice. Just leave a little so the tuna stays moist. Boil or steam the shrimp until pink. Add ⅔ of it to the tuna. Add the remaining ingredients and stir well. Chill the ceviche for an hour, and then serve it garnished with the remaining shrimp and a sprig of cilantro or parsley.
(Serves 6)
Wine Suggestion:
What Wine Goes with Tuna Ceviche Recipe
Since you are using seafood for this ceviche recipe and pairing it with spicy ingredients like Tabasco sauce, you should serve a Pinot Gris or a Sauvignon Blanc on the side. Try Kettmeir Pinot Grigio or, for a budget wine, that does not taste like a budget wine, how about the $6 Gann Family Cellars Late Harvest Sauvignon Blanc?
Photo Description:
This is a simple ceviche recipe but the flavor is complex, interesting, and mouthwatering. Learning how to make ceviche is worthwhile because this is a marvelous spring or summer dish, especially when accompanied by a glass of chilled Pinot Gris or Sauvignon Blanc. The lime juice and vinegar might add an acidic flavor but either of these wines will withstand that. Ceviche is a classic South American dish and you will love the flavor.
Classic Fish and Wine Pairings
White wine and fish are a classic match, although you can serve red wine with fish if you choose the right recipe (and the right wine!) Perhaps you have wondered about which wines go with other fish dishes. The choice of wine depends on how the fish is prepared, as well as the fish itself, but if you are going to serve quite a plain poached or grilled fish with maybe a simple salad or vegetable side dish, there are some classic wine pairings, which are recommended.
Which Wine for Which Fish?
Pinot Gris is amazing with grilled or poached salmon, as well as with a shrimp and tuna ceviche recipe. This is because salmon has a strong, meaty flavor and needs something that suits its flavor. Try Pinot Gris with catfish or red snapper too. Rich, creamy Chardonnay is great with cod or haddock and it is also nice if you are making a mixed fish or seafood soup and you are using delicate flavored fish in the same dish as stronger ones. Chardonnay is also nice for blackened fish, halibut or swordfish, as well as tuna.
A tuna ceviche recipe is likely to be spicy, so a dry Pinot Gris or Sauvignon Blanc will be amazing with it. Riesling is beautiful with rainbow trout because its fruitiness complements the flavor of the fish. Sauvignon Blanc would be a nice choice if you were cooking sea bass because this wine is both aromatic and crisp.
If you are cooking fish in a creamy sauce or in butter or oil, Sauvignon Blanc cuts through the creaminess or grease and would be a good match. This wine is also nice with sardines, lobster, or crab. Try a sparkling white wine with fried fish or a fruity and delicious Merlot with monkfish. Pinot Noir is a red wine, which is great with tuna or sea bass.
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