Ceviche
Ceviche is a fresh Peruvian-style starter of raw snapper and shrimp cured in freshly squeezed lime juice, mixed with onion, serrano chili, cucumber, cherry tomatoes and cilantro. The Thermomix TM7 chops the vegetables evenly and blends the citrus marinade, giving restaurant-quality ceviche at home.
About this recipe
Ceviche Thermomix TM7 brings the sunny flavours of the Latin American coast straight to your kitchen table. If you have been searching for ceviche recipes prepared with an all-in-one kitchen machine, this version shows exactly why the TM7 excels at raw fish preparations: the machine dices onion, serrano chili and cucumber into identical pieces, so every spoonful of lime-cured snapper and shrimp delivers the same balanced bite. The freshly squeezed lime juice, salt and cilantro form a bright marinade known as leche de tigre, which gently cures the fish to a silky, opaque texture without any heat. This starter is perfect for warm summer evenings, festive gatherings or a light weekend lunch, and pairs beautifully with tortilla chips or crusty bread. Because the Thermomix handles the chopping and mixing in the sealed mixing bowl, the citrus aromas stay fresh and your cutting board stays clean. With cherry tomatoes, cucumber and cilantro adding colour and crunch, this ceviche looks as impressive as it tastes, ready to serve chilled in glasses or a shallow bowl.
Preparation tips
- Use the freshest sashimi-grade snapper and shrimp you can find, since the lime juice only cures the fish rather than cooking it with heat. Ask your fishmonger for boneless, skinless fillets and keep everything refrigerated until the moment you assemble the ceviche.
- Taste the marinade after the lime juice and salt have had time to work on the onion and serrano chili. The leche de tigre should be sharply citrusy but balanced; add extra cilantro just before serving so the leaves stay vivid green and fragrant.
- For a milder family version, remove the seeds and membranes from the serrano chili before chopping. You can also substitute the shrimp with extra snapper, or swap cucumber for firm avocado cubes folded in at the very end for creaminess.
Recipe variations
- A tropical variation adds diced mango or pineapple to the cured snapper and shrimp, giving the ceviche a sweet contrast to the lime juice and serrano chili. Follow the same method and fold the fruit in with the cherry tomatoes just before serving.
- For a festive Mexican-inspired tostada version, serve the ceviche on crispy corn tostadas topped with extra cilantro, thin avocado slices and a dash of hot sauce, turning the starter into an eye-catching party bite for guests.
Thermomix TM7 Benefits
- Precision weighing - The built-in scale of the Thermomix weighs the salt and lime juice directly in the bowl for a balanced marinade. [Weighing]
- Uniform dicing - The TM7 chops onion, serrano chili and cucumber into even pieces for consistent flavour in every bite. [Chopping]
- Fresh marinade - The Thermomix mixes the freshly squeezed lime juice with cilantro into a smooth leche de tigre. [Mixing]
- Gentle steaming - The Varoma of the Thermomix lightly steams the shrimp until just opaque before curing. [Steaming]
- Fine grating - The TM7 grates a touch of lime zest into the marinade for extra citrus aroma without bitterness. [Grating]
Ingredients
- water
- raw shrimp, peeled and deveined
- fresh cilantro leaves
- red onion
- serrano chili
- cucumber
- red snapper fillets, boneless, skinless
- freshly squeezed lime juice
- salt
- cherry tomatoes