Hake Ceviche Recipe

Hake ceviche is an alternative to the traditional ceviche recipe. Hake is a fish that we can find on the American coasts of the Pacific Ocean, in countries like Chile, Argentina and Peru. They also have a small population in New Zealand. It is a white fish with a very soft texture that is usually eaten fried, but it is also delicious in ceviche.

Besides being a light recipe, this ceviche is very easy to make. The only thing we have to keep in mind is that the hake meat falls apart easily, so we have to be careful when preparing it. It is a very fresh recipe perfect for hot days. In addition, hake has a lot of flavor and is very nutritious, so join us and discover how to make hake ceviche.

Ingredients to make Hake Ceviche:

• 500 grams of hake or southern hake (without bones)
• 1 avocado
• 7 cherry tomatoes
• 25 grams of coriander
• Juice of 3 lemons
• 1 red onion
• 2 hot peppers or chillies (optional)
• 1 dessert spoon of minced garlic
• Salt and white pepper to taste

How to make Hake Ceviche:

1. Wash the hake and cut it into cubes. Season with salt and reserve in the refrigerator.
2. Trick: Use a very sharp knife to maintain the body of the meat.
3. Cut the tomatoes into cubes and the avocado into slices. Also take the opportunity to cut the onion, cilantro and chili peppers, the latter into very fine pieces.
4. Trick: You can cut the onion in Juliana, in very thin slices.
5. Take out the fish and, in the same bowl, mix the hake, onion, chili, garlic and coriander. Add the other ingredients and continue mixing. Finally, bathe everything with the lemon juice. Reserve in the refrigerator for a few hours, serve the make ceviche and enjoy.
6. Tip: Mix the ingredients carefully because the hake meat falls apart easily.

Hake ceviche – Accompaniments and plating

Like other ceviche recipes, much of the charm of hake ceviche is deciding how you’re going to serve it and what garnishes to go with it. You can serve this ceviche in glasses or serve it on a base of corn tortillas. Likewise, you can use a plating ring (or improvise with a cup) to serve it in a compact and circular way.

In our case, we have decided on some delicious corn tortillas to give this Peruvian recipe a Mexican touch, but you can enjoy this hake ceviche recipe with whatever you like. If you are a lover of spices, you can also pour a splash of Tabasco sauce or hot sauce over your ceviche (take care not to overdo it).