Name: Springtime Ceviche
Ingredients: 1 pound skinless, boneless sustainable fish, cut into 1/4 inch dice (I used a 1/2 lb. halibut and a 1/2 lb. walleye); 1 cup freshly squeezed lime juice; 1/2 red onion, chopped; 1 jalapeño pepper, stem & seeds removed, diced; 1 Serrano pepper, stem & seeds removed, diced; 1/2 inch piece of ginger, peeled & minced; 1/2 bunch cilantro, chopped; 3 tablespoons extra virgin olive oil; Salt, to taste; Pickled red onions, to taste; 1/2 cup rice vinegar; 1 tablespoon sugar; 1 teaspoon kosher salt; 1 red onion, thinly sliced

Let’s make ceviche! I have to admit, I was unsure how it would turn out when I decided to make this springtime ceviche for a party that we were hosting. Not only had I never made it before, but I thought this would be an easy dish to screw up. Thanks to four tips shared on Food52, it was a delicious success on my first try. Read on to grab the recipe and a couple of fun photography tips from the shoot.

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CONTENTS hide

Food Photography Tips for Springtime Ceviche

USE UNEXPECTED PROPS

USE SMALLER PROPS

GET A MACRO LENS

Recipe Tips for Springtime Ceviche

CEVICHE TIP 1: BUY FRESH FISH

CEVICHE TIP 2: DICE THE FISH EVENLY

CEVICHE TIP 3: TIMING MATTERS

CEVICHE TIP 4: PICKLED RED ONIONS

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Springtime Ceviche

Ingredients

Instructions

Notes

Food Photography Tips for Springtime Ceviche

USE UNEXPECTED PROPS

For the photo shoot, I decided to have a little fun with the presentation. Instead of putting the ceviche in a bowl, I used these martini glasses. I also used dark slate cheese trays for the surface which helped the colors stand out really nicely when shooting overhead.

USE SMALLER PROPS

The cute, small bowls are from Anthropologie and aren’t available anymore, but these ramekins are similar to the size of the bowls I was using. More and more I’m finding the smaller the dishes, the better in food photography!

GET A MACRO LENS

I wanted to capture some of those tasty details of the ceviche up close, so I used my Nikon 105mm 2.8 Macro lens and I absolutely love how sharp the results are! Good lenses are so important in photography.

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Recipe Tips for Springtime Ceviche

This ceviche recipe is a really light and refreshing appetizer. Food52 shared three tips to keep in mind when making ceviche of any kind, which made this a success for me on the first try! Yay!

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CEVICHE TIP 1: BUY FRESH FISH

Get really fresh fish and get it the day you’re making the ceviche. For this recipe, I used a half pound of halibut and a half pound of walleye. Yum, right?

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CEVICHE TIP 2: DICE THE FISH EVENLY

Be sure to dice your ingredients equally in size. This helps make sure that each piece is “cooking” evenly in the lime juice.

CEVICHE TIP 3: TIMING MATTERS

Citrus cooks fish. Be careful not to over or under marinate the fish in lime juice, because it will either make the fish tough or not cook it through enough.

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CEVICHE TIP 4: PICKLED RED ONIONS

Pickled red onions will bring the flavors of the ceviche to a new level of WOW. This should be done ahead of time so the onions have time to sit and really soak up the rice vinegar, sugar and salt. I thinly slice the red onion and put them in a mason jar. I use mason jars a lot with storing dressings and other pre-made cooking goodies. Then, I mix the rice vinegar, sugar and salt together before pouring it into the jar with the sliced onion. Close the lid and give it a shake so the liquid evenly distributes and let it sit for at least a couple hours.

Happy Cooking!

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