Ingredients with Measurements:
- 1 pound fresh mullet fillets, skin removed and cut into small pieces
- 1/2 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, diced
- Tortilla chips, for serving
Special equipment needed:
- Glass or ceramic bowl
- Plastic wrap
Step-by-step instructions:
1. In a glass or ceramic bowl, combine the mullet, lime juice, cilantro, red onion, jalapeño, salt, and black pepper. Stir well to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, stirring occasionally.
3. Before serving, add the diced avocado and stir gently to combine.
4. Serve the ceviche with tortilla chips.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes (refrigeration time)
Temperature:
- Refrigerate the ceviche at all times until ready to serve.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 12g
- Protein: 18g
- Fiber: 5g
- Sodium: 150mg
Substitutions for ingredients:
- You can use any firm white fish instead of mullet.
- If you don't have fresh cilantro, you can use fresh parsley instead.
- You can use red or yellow bell pepper instead of jalapeño.
Variations:
- You can add diced tomatoes or mango for a sweeter flavor.
- You can add diced cucumber for a refreshing crunch.
- You can use lemon juice instead of lime juice.
Tips and tricks:
- Make sure to use fresh fish for the best flavor.
- Don't over-marinate the fish, or it will become mushy.
- Serve the ceviche cold for the best taste.
Storage instructions:
- Store any leftover ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Ceviche should not be reheated. Eat it cold.
Presentation ideas:
- Serve the ceviche in a glass bowl to show off the colors of the ingredients.
Garnishes:
- Garnish with additional cilantro leaves or lime wedges.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Serve with a side of rice and beans.
Troubleshooting advice:
- If the fish is too tough, it may have been over-marinated. Try marinating it for less time next time.
Food safety advice:
- Make sure to use fresh fish and keep it refrigerated until ready to use.
- Do not eat ceviche that has been left out at room temperature for more than 2 hours.
Food history:
- Ceviche is a popular dish in many Latin American countries, including Peru and Mexico.
Flavor profiles:
- This ceviche is tangy, spicy, and refreshing.
Serving suggestions:
- Serve as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian