Ingredients with Measurements:
- 1 lb. fresh white fish (tilapia, snapper, or halibut), cut into small cubes
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/4 cup finely chopped red onion
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Salt and pepper to taste
Special equipment needed:
- Glass or ceramic bowl
- Plastic wrap
Step-by-step instructions:
1. In a glass or ceramic bowl, combine the fish, lime juice, and orange juice. Make sure the fish is fully submerged in the juice.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or until the fish turns opaque and is cooked through.
3. Drain the excess juice from the fish and add the red onion, jalapeño pepper, cilantro, and avocado. Mix well.
4. Season with salt and pepper to taste.
5. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes (refrigeration time)
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 210
Fat: 10g
Carbohydrates: 10g
Protein: 23g
Sodium: 150mg
Sugar: 2g
Substitutions for ingredients:
- You can substitute the white fish with shrimp or scallops.
- If you don't have fresh lime juice, you can use bottled lime juice.
- If you don't have fresh orange juice, you can use bottled orange juice.
- If you don't have red onion, you can use white onion or shallots.
- If you don't have jalapeño pepper, you can use serrano pepper or red pepper flakes.
- If you don't have cilantro, you can use parsley or mint.
Variations:
- You can add diced tomatoes or mangoes for a sweeter flavor.
- You can add diced cucumber or jicama for a crunchy texture.
- You can add chopped garlic or ginger for a spicier flavor.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Make sure the fish is fully submerged in the juice to ensure even cooking.
- Don't over-marinate the fish as it can turn mushy.
- Serve the ceviche with tortilla chips or tostadas.
Storage instructions:
Store the ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Ceviche is best served cold and should not be reheated.
Presentation ideas:
Serve the ceviche in a glass or ceramic bowl and garnish with cilantro leaves.
Garnishes:
- Cilantro leaves
- Lime wedges
- Avocado slices
Pairings:
- Mexican beer
- Margaritas
- White wine
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish is still translucent after 30 minutes of marinating, let it marinate for an additional 10-15 minutes.
- If the fish turns mushy, reduce the marinating time or use a firmer fish.
Food safety advice:
- Use fresh fish and make sure it is fully cooked through.
- Refrigerate the ceviche at 40°F or below.
- Don't leave the ceviche at room temperature for more than 2 hours.
Food history:
Ceviche is a popular dish in Latin America, particularly in Peru and Ecuador. It is believed to have originated from the Moche civilization in Peru over 2,000 years ago.
Flavor profiles:
Lime ceviche is tangy, citrusy, and slightly spicy.
Serving suggestions:
Serve the ceviche as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
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Region: Peruvian
Taste: Tangy, Citrusy, Zesty, Savory, Refreshing