Ingredients with Measurements:
- 1 pound of fresh white fish (such as cod or halibut), cut into small cubes
- 1 cup of freshly squeezed lime juice
- 1/2 cup of freshly squeezed orange juice
- 1/2 red onion, thinly sliced
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup of chopped cilantro
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
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 is opaque and cooked through.
3. Remove the plastic wrap and add the red onion, jalapeno pepper, cilantro, salt, and black pepper. Stir to combine.
4. Cover the bowl again with plastic wrap and refrigerate for another 30 minutes to allow the flavors to meld together.
5. Serve the Montegranero Fish Ceviche chilled, garnished with additional cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour (30 minutes for marinating and 30 minutes for chilling)
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 140
Fat: 1g
Carbohydrates: 7g
Protein: 25g
Sodium: 160mg
Substitutions for ingredients:
- You can use any firm white fish for this recipe, such as sea bass or snapper.
- If you don't have access to fresh citrus juice, you can use bottled juice instead.
- If you don't like spicy food, you can omit the jalapeno pepper.
Variations:
- You can add diced avocado or mango for a sweet and creamy twist.
- You can use different herbs, such as mint or parsley, instead of cilantro.
- You can add diced tomatoes or cucumbers for extra crunch.
Tips and tricks:
- Make sure to use fresh fish for this recipe.
- Cut the fish into small, uniform pieces to ensure even cooking.
- Don't marinate the fish for too long, or it will become tough and rubbery.
- Serve the ceviche with tortilla chips or on top of a bed of lettuce.
Storage instructions:
Leftover Montegranero Fish Ceviche can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe is best served cold and should not be reheated.
Presentation ideas:
Serve the Montegranero Fish Ceviche in a glass bowl or on a platter with lime wedges and tortilla chips.
Garnishes:
Garnish with additional cilantro and lime wedges.
Pairings:
This recipe pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the Montegranero Fish Ceviche with a side of rice or a simple green salad.
Troubleshooting advice:
- If the fish is still opaque after marinating for 30 minutes, let it marinate for an additional 10-15 minutes.
- If the ceviche is too sour, you can add a pinch of sugar to balance out the acidity.
Food safety advice:
- Make sure to use fresh fish and citrus juice to avoid foodborne illness.
- Always wash your hands and utensils before and after handling raw fish.
Food history:
Ceviche is a popular dish in Latin America, particularly in Peru and Ecuador. It is typically made with raw fish marinated in citrus juice, which "cooks" the fish without heat.
Flavor profiles:
This Montegranero Fish Ceviche is tangy, spicy, and refreshing, with a bright citrus flavor and a hint of cilantro.
Serving suggestions:
Serve the Montegranero Fish Ceviche as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Peruvian
Taste: Tangy, Spicy, Citrusy, Refreshing, Savory