Ingredients
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Ingredients
- 4 pound fresh white fish fillets (such as sea bass or flounder) cut into small bite-sized pieces
- 4 cup freshly squeezed lime juice
- 2 cup freshly squeezed lemon juice
- 2 red onion, finely diced
- 4 jalapeno pepper, seeds and veins removed finely diced
- 8 tomatoes, ripe, diced
- 2 cup chopped fresh cilantro
- 4 avocado, diced
- Salt and pepper to taste
- Tortilla chips or lettuce leaves for serving
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
In a non-reactive bowl, combine the lime juice and lemon juice. Add the fish pieces to the bowl, making sure they are fully submerged in the citrus juice. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the fish to marinate and "cook" in the acid.
Step 2
While the fish is marinating, prepare the remaining ingredients. Finely dice the red onion, jalapeno pepper, and tomatoes. Chop the cilantro and dice the avocado. Set aside.
Step 3
After the fish has marinated for 1 hour, remove the bowl from the refrigerator. The fish should appear opaque and firm, indicating it has been "cooked" by the acid. Drain off most of the citrus juice, leaving just a small amount to keep the ceviche moist.
Step 4
Add the diced red onion, jalapeno pepper, tomatoes, and cilantro to the bowl with the fish. Gently toss the ingredients together to combine. Season with salt and pepper to taste.
Step 5
Lastly, add the diced avocado to the ceviche and gently mix it in, being careful not to mash the avocado.
Step 6
Allow the ceviche to sit at room temperature for a few minutes to let the flavors meld together.
Step 7
Serve the ceviche in a bowl or on a platter, accompanied by tortilla chips or lettuce leaves for scooping. Enjoy it immediately as a refreshing appetizer or light main course.
Recipe Story
Please note that cooking time here means marinating time of 1 hour
Ceviche, a culinary masterpiece hailing from the coastal regions of Latin America, is a dish that captures the essence of freshness and vibrant flavours. With its origins deeply rooted in the coastal cuisines of Peru and Ecuador, ceviche has become an iconic and beloved dish that has gained popularity worldwide.
The history of ceviche can be traced back thousands of years to the ancient Inca civilisation, where it was prepared using fish caught straight from the Pacific Ocean and marinated in the juice of bitter oranges, known as "chicha." The acid in the citrus juice acted as a natural preservative, allowing the fish to be consumed safely without the need for cooking over an open flame. This method of marinating the fish in acidic juices is what gives ceviche its distinct flavour and tender texture.
Over time, ceviche evolved as the dish made its way along the coastlines of South and Central America, adapting to the local ingredients and culinary traditions. Each region added its own unique twist, incorporating indigenous ingredients such as tomatoes, onions, chilli peppers, and various herbs and spices. In Peru, for example, ceviche is often prepared with lime juice, red onions, and aji amarillo, a spicy yellow chili pepper. In Mexico, ceviche, known as "ceviche de pescado," is typically made with lime juice, tomatoes, onions, and cilantro.
The popularity of ceviche transcended borders, and today it is enjoyed in various forms and variations around the world. From upscale seafood restaurants to street food stalls, ceviche has become a staple dish, appreciated for its freshness, bold flavours, and health benefits. The dish has become particularly beloved during the summer months when its cool and tangy qualities offer a refreshing respite from the heat.
Whether enjoyed as an appetiser, a light lunch, or a main course, ceviche continues to captivate food enthusiasts with its delightful combination of citrusy acidity, tender seafood, and a medley of aromatic ingredients. Its cultural significance and versatility make it a true culinary gem, representing the coastal traditions and vibrant flavours of Latin America. So, dive into the world of ceviche, savour its rich history, and indulge in this mouthwatering dish that epitomises the essence of Latin American coastal cuisine.
