Mazza’s Ceviche Dip

Ceviche originated in Peru, as a means of keeping fish before refrigeration was available. Some people don’t like the idea of eating ceviche, because the fish is not cooked. In fact the lemon or lime juice “cooks” the fish without heat and softens the texture, so it doesn’t taste raw.

This delicious recipe from my dear friend Mazza has been known to convert quite a few people who didn’t think they liked ceviche or have never tried it. Served with corn chips, it’s great to pass round with pre-dinner drinks. If preferred, skip the corn chips and serve it on Chinese spoons. With the addition of tomato ketchup it’s not a traditional ceviche recipe, but a good crowd pleaser.

Choose best quality white fish and give it a few hours in the fridge before serving.

500g firm white fish fillets, cut into 1-2cm cubes
2 Tbs chopped spring onions
½ red onion, finely chopped
Juice of 1lime
1 large tomato, skinned, seeded and chopped
¾ cup tomato sauce (ketchup)
2 tsp oregano
1 small red chilli, including seeds, finely chopped (leave out the seeds if preferred)
1 clove garlic, crushed
1 Tbs chopped lemon grass
Lots of chopped fresh coriander
Freshly ground black pepper to taste
To serve:
Corn chips

When you cut up the fish discard any stringy bits. Mix all ingredients together and refrigerate for a few hours.

Serve with corn chips.

Note: if you don’t have any lemon grass, remove the peel from half to one lemon with a potato peeler and chop it very finely. Other possible substitutions: lemon instead of lime juice, white instead of red onion and parsley instead of coriander.

4 thoughts on “Mazza’s Ceviche Dip

  1. Ketchup with ceviche? What kind of twisted abomination is this? “Crowd pleaser”? Umm… Are you sure the “crowd” you served it to wasn’t just being polite? And they’d almost certainly have never tried real ceviche. You have completely ruined a perfectly good recipe for no reason besides spite…

    • I first tasted this at a friend’s house made with fresh barramundi and it was delicious. Like you I was shocked when she gave me the recipe to see it had ketchup in it. But as Jim says below, several South American countries do include ketchup or mayonnaise in their ceviche. When all said and done, ketchup is just a mixture of tomatoes, vinegar, sugar and spices. If you search for ceviche on this blog you will find there are other more traditional recipes. I lived in Chile for 4 years, speak fluent Spanish and travelled extensively in the region. I found that there are as many recipes for ceviche as there are for spaghetti bolognese where I come from. I also prefer the more traditional recipes, but this one has greater appeal to kids and adults who would normally turn their noses up at what they call raw fish.

  2. I’m with you – I much prefer the traditional Peruvian version, but the addition of ketchup (and sometimes mayonnaise) to ceviche style dishes is quite common further north, particularly in Colombia and Ecuador.

    • As I said in my reply to Daniel, you are right that in some parts of South America they put ketchup and even mayo in their ceviche. There are as many variations as there are on spag bol. My son in law is from Chile and he prefers the traditional Peruvian version. So do I, but this version has a wider appeal amongst the kids and grandkids.

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