Ingredients with Measurements:
- 2 cups diced prickly pear cactus
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro
- 1 jalapeño pepper, seeded and minced
- 1/2 cup lime juice
- 1/4 cup orange juice
- Salt and pepper to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Citrus juicer
Step-by-step instructions:
1. Rinse and dice the prickly pear cactus, cucumber, tomato, and red onion. Place them in a mixing bowl.
2. Add the chopped cilantro and minced jalapeño pepper to the mixing bowl.
3. Squeeze the lime and orange juice over the mixture and stir well.
4. Season with salt and pepper to taste.
5. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 70
Fat: 0.5g
Carbohydrates: 17g
Protein: 2g
Fiber: 4g
Sodium: 200mg
Substitutions for ingredients:
- If you can't find prickly pear cactus, you can substitute with diced jicama or diced mango.
- If you don't like cilantro, you can substitute with parsley or basil.
- If you don't have fresh jalapeño pepper, you can use canned jalapeño or red pepper flakes.
Variations:
- You can add diced avocado to the ceviche for extra creaminess.
- You can add diced cooked shrimp or crab meat for a seafood twist.
- You can add diced pineapple for a tropical flavor.
Tips and tricks:
- Wear gloves when handling prickly pear cactus to avoid getting pricked by the spines.
- To remove the spines from the prickly pear cactus, use a vegetable peeler or a sharp knife to cut off the edges and then slice off the skin.
- Use fresh lime and orange juice for the best flavor.
- Adjust the amount of jalapeño pepper to your liking.
Storage instructions:
Store leftover ceviche in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Ceviche is best served cold and should not be reheated.
Presentation ideas:
Serve the prickly pear ceviche in a glass bowl or on a bed of lettuce.
Garnishes:
Garnish with additional cilantro leaves and lime wedges.
Pairings:
Serve with tortilla chips or tostadas.
Suggested side dishes:
Serve with a side of rice and beans or a green salad.
Troubleshooting advice:
- If the ceviche is too sour, add a pinch of sugar to balance the acidity.
- If the ceviche is too spicy, add more diced cucumber or tomato to dilute the heat.
Food safety advice:
- Make sure to rinse the prickly pear cactus well before using.
- Keep the ceviche refrigerated until ready to serve.
- Discard any leftover ceviche that has been sitting at room temperature for more than 2 hours.
Food history:
Ceviche is a popular dish in Latin America, especially in coastal regions. It is typically made with raw fish or seafood marinated in citrus juice and seasoned with herbs and spices.
Flavor profiles:
This prickly pear ceviche is tangy, sweet, and slightly spicy with a refreshing crunch from the cucumber and prickly pear cactus.
Serving suggestions:
Serve as an appetizer or 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: Mexican
Taste: Tangy, Citrusy, Refreshing, Tart, Sweet