Ingredients with Measurements:
- 1 lb shark fillet, diced
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chopped cilantro
- 1 avocado, diced
- Salt and pepper to taste
Special equipment needed:
- Glass or ceramic bowl
- Plastic wrap
- Sharp knife
Step-by-step instructions:
1. In a glass or ceramic bowl, combine the diced shark fillet, lime juice, and lemon juice. Cover with plastic wrap and refrigerate for 30 minutes.
2. After 30 minutes, remove the plastic wrap and add the diced red onion, minced jalapeno pepper, and chopped cilantro to the bowl. Mix well.
3. Cover the bowl with plastic wrap again and refrigerate for another 30 minutes.
4. After 30 minutes, remove the plastic wrap and add the diced avocado to the bowl. Mix gently.
5. Season with salt and pepper to taste.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 1 hour
Cooking time: 0 minutes
Temperature:
Refrigerate at all times until ready to serve.
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat: 7g
Protein: 18g
Carbohydrates: 7g
Fiber: 4g
Sugar: 1g
Sodium: 200mg
Substitutions for ingredients:
- Shark fillet can be substituted with any firm white fish such as tilapia or cod.
- Red onion can be substituted with white onion or shallots.
- Jalapeno pepper can be substituted with any hot pepper of your choice.
- Cilantro can be substituted with parsley or basil.
- Avocado can be omitted or substituted with diced cucumber or tomato.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use orange juice instead of lemon juice for a sweeter flavor.
- Add diced tomatoes for extra color and flavor.
- Use grapefruit juice instead of lime juice for a tangier flavor.
Tips and tricks:
- Make sure to use fresh fish for the best flavor.
- Dice the fish into small, bite-sized pieces for easier marinating.
- Use a sharp knife to avoid crushing the fish.
- Adjust the amount of jalapeno pepper to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is best served cold and should not be reheated.
Presentation ideas:
- Serve in a glass bowl or on a bed of lettuce for a colorful presentation.
- Garnish with extra cilantro or sliced jalapeno pepper.
Garnishes:
- Extra cilantro
- Sliced jalapeno pepper
- Lime wedges
Pairings:
- Serve with tortilla chips or tostadas for a crunchy texture.
- Pair with a light beer or a crisp white wine.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the fish is not fully marinated after 1 hour, let it marinate for an additional 30 minutes.
Food safety advice:
- Make sure to use fresh fish and refrigerate at all times until ready to serve.
- Do not consume if the fish smells or looks off.
Food history:
- Ceviche originated in Peru and is a popular dish in many Latin American countries.
Flavor profiles:
- Tangy, citrusy, and slightly spicy.
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
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Occassion: N/A
Region: Peruvian
Taste: Tangy, Spicy, Citrusy, Refreshing, Savory