Ingredients with Measurements:
- 1 pound of fresh white fish (tilapia, snapper, or cod)
- 1/2 cup of freshly squeezed lime juice
- 1/2 cup of freshly squeezed orange juice
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1/2 cup of chopped cilantro
- 1 avocado, diced
- Salt and pepper to taste
Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. Cut the fish into small bite-sized pieces and place them in a mixing bowl.
2. Pour the lime and orange juice over the fish, making sure that all the pieces are covered. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. While the fish is marinating, chop the red onion, jalapeno pepper, and cilantro.
4. After 30 minutes, remove the fish from the refrigerator and drain the excess juice.
5. Add the diced red onion, jalapeno pepper, and cilantro to the fish and mix well.
6. Add the diced avocado and gently mix it in.
7. Season with salt and pepper to taste.
8. Cover the bowl with plastic wrap and refrigerate for another 30 minutes before serving.
Time:
Preparation time: 20 minutes
Marinating time: 1 hour
Total time: 1 hour and 20 minutes
Temperature:
Refrigerate at all times.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 10g
Protein: 20g
Carbohydrates: 10g
Fiber: 5g
Sugar: 3g
Sodium: 200mg
Substitutions for ingredients:
- You can use any fresh white fish that you prefer.
- If you don't have access to fresh citrus juice, you can use bottled juice instead.
- If you don't like cilantro, you can substitute it with parsley.
Variations:
- You can add diced tomatoes or mango for a sweeter flavor.
- You can add diced cucumber for a refreshing crunch.
- You can add diced bell peppers for a colorful twist.
Tips and tricks:
- Make sure to use fresh fish for the best flavor.
- Don't marinate the fish for too long, or it will become tough and rubbery.
- Use a sharp knife to cut the fish into small pieces.
- Serve the ceviche with tortilla chips or tostadas.
Storage instructions:
Leftover ceviche can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Ceviche should not be reheated. Serve it cold.
Presentation ideas:
Serve the ceviche in a clear glass bowl to show off the colorful ingredients.
Garnishes:
Garnish with additional cilantro leaves and lime wedges.
Pairings:
Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
Serve with rice and beans or a side salad.
Troubleshooting advice:
- If the fish is too tough, you may have marinated it for too long.
- If the ceviche is too sour, you may have used too much citrus juice.
Food safety advice:
- Make sure to use fresh fish and keep it refrigerated at all times.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Ceviche originated in Peru and has become a popular dish throughout Latin America.
Flavor profiles:
Ceviche is tangy, spicy, and refreshing.
Serving suggestions:
Serve the ceviche as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Tangy, Spicy, Citrusy, Refreshing, Savory