Ingredients with Measurements:
- 1 lb. fresh white fish (such as tilapia or sea bass), cut into small cubes
- 1 red onion, thinly sliced
- 1-2 hot peppers (such as jalapeño or habanero), seeded and finely chopped
- 1 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 sweet potato, boiled and sliced
- 1 ear of corn, boiled and sliced
- Lettuce leaves, for serving
Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
- Citrus juicer
- Garlic press
Step-by-step instructions:
1. In a mixing bowl, combine the fish, red onion, hot peppers, lime juice, orange juice, cilantro, garlic, salt, and pepper. Mix well to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the fish is opaque and cooked through.
3. To serve, arrange the lettuce leaves on a platter. Top with the ceviche mixture, sliced sweet potato, and corn.
4. Garnish with additional cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Refrigerate the ceviche mixture until ready to serve.
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 200
- Fat: 1g
- Carbohydrates: 25g
- Protein: 23g
Substitutions for ingredients:
- Use any firm white fish, such as cod or halibut, instead of tilapia or sea bass.
- Substitute red bell pepper for the hot peppers if you prefer a milder flavor.
Variations:
- Add diced avocado to the ceviche mixture for a creamy texture.
- Use lemon juice instead of lime juice for a slightly different flavor.
- Add diced tomatoes or cucumber for additional freshness.
Tips and tricks:
- Use freshly squeezed citrus juice for the best flavor.
- Be sure to cut the fish into small, uniform pieces for even cooking.
- Adjust the amount of hot peppers to your desired level of spiciness.
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, as the citrus juice will continue to cook the fish and change the texture.
Presentation ideas:
- Serve the ceviche in individual bowls or glasses for an elegant presentation.
- Use a colorful platter to showcase the ceviche and garnishes.
Garnishes:
- Additional cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Serve with a cold beer or a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Rice
- Plantain chips
- Black beans
Troubleshooting advice:
- If the fish is not fully cooked after 30 minutes, refrigerate for an additional 10-15 minutes.
Food safety advice:
- Use only fresh fish and be sure to refrigerate the ceviche until ready to serve.
Food history:
- Ceviche is a traditional dish from Peru that dates back to pre-Columbian times.
Flavor profiles:
- Bright, tangy, and slightly spicy
Serving suggestions:
- Serve as an appetizer or light meal.
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Region: Peruvian