Ingredients with Measurements:
- 1 pound of pejelagarto fillet, cut into small cubes
- 1 cup of freshly squeezed lime juice
- 1 red onion, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup of chopped cilantro
- 1/4 cup of olive oil
- 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 pejelagarto cubes and lime juice. Cover with plastic wrap and refrigerate for at least 30 minutes or until the fish turns opaque.
2. Once the fish is cooked, drain the lime juice and discard it.
3. Add the red onion, jalapeño pepper, cilantro, olive oil, salt, and pepper to the bowl. Mix well.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to blend.
5. Serve the pejelagarto ceviche cold with tortilla chips or tostadas.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes (refrigeration time not included)
Temperature:
- Refrigerate at 40°F or below
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pejelagarto can be substituted with any firm white fish, such as tilapia or cod.
- Red onion can be substituted with white onion or shallots.
- Jalapeño pepper can be substituted with any chili pepper of your choice.
- Olive oil can be substituted with any vegetable oil.
Variations:
- Add diced avocado to the ceviche for a creamier texture.
- Use orange juice instead of lime juice for a sweeter flavor.
- Add diced tomatoes or cucumbers for a refreshing twist.
Tips and tricks:
- Use fresh lime juice for the best flavor.
- Make sure to cut the fish into small, uniform cubes for even cooking.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
- Store leftover ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Ceviche should not be reheated. Serve cold.
Presentation ideas:
- Serve the ceviche in a glass bowl or on a platter with tortilla chips or tostadas.
Garnishes:
- Garnish with extra cilantro leaves or sliced jalapeño peppers.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the fish is not fully cooked after 30 minutes, refrigerate for an additional 10-15 minutes.
Food safety advice:
- Make sure to use fresh fish and refrigerate the ceviche at all times to prevent bacterial growth.
Food history:
- Ceviche is a traditional dish from Latin America, particularly from Peru.
Flavor profiles:
- Pejelagarto ceviche is tangy, spicy, and refreshing.
Serving suggestions:
- Serve as an appetizer or a light meal.
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Region: Mexican