Ceviche

Introduction:

Ceviche is a vibrant seafood dish hailing from the coasts of Latin America, especially Peru. It’s a perfect blend of fresh fish, marinated in citrus juices—typically lime or lemon—which "cooks" the fish without heat. This dish is brightened with the addition of onions, cilantro, and chili peppers, making it a refreshing and zesty option for warm-weather meals. Ceviche is not only delicious but also celebrates simplicity and fresh ingredients.

Ingredients:

• 500g fresh white fish (sea bass, snapper, or sole), cut into 1 cm cubes
• 1/2 cup fresh lime juice (about 5-6 limes)
• 1/4 cup fresh lemon juice
• 1 small red onion, thinly sliced
• 1 small red chili pepper, finely chopped (adjust for spice level)
• 1/2 cup fresh cilantro, chopped
• 1 cucumber, peeled and diced
• 1 ripe avocado, diced (optional)
• Salt and pepper, to taste
• Tortilla chips or plantain chips for serving (optional)

Instructions:

1. Prepare the Fish:
   Use fresh, sushi-grade fish for ceviche. Cut the fish into small cubes and place them in a large bowl. Ensure the pieces are uniform for even marination.
2. Marinate in Citrus:
   Pour the fresh lime and lemon juice over the fish, making sure all pieces are submerged. Stir gently and cover the bowl with plastic wrap. Place it in the refrigerator for 20-30 minutes. The acid in the citrus juice will "cook" the fish, turning it opaque.
3. Prepare the Vegetables:
   While the fish is marinating, thinly slice the red onion and chop the chili pepper, cilantro, and cucumber. For an extra creamy texture, dice the avocado and set aside.
4. Combine Ingredients:
   Once the fish has finished marinating (it should be firm and opaque), drain off some of the excess citrus juice if preferred. Mix in the onions, chili pepper, cucumber, and cilantro. Season with salt and pepper to taste.
5. Final Touches:
   Gently fold in the diced avocado just before serving. Taste the ceviche and adjust the seasoning with more lime juice, salt, or chili pepper if needed.
6. Serve:
   Serve ceviche chilled in bowls or on a platter. You can pair it with tortilla chips or plantain chips for added crunch or serve it on its own as a light, refreshing appetizer.

Health Notes:

• Ceviche is high in protein and low in fat, making it a nutritious and lean meal option. However, because it involves raw fish, it’s important to use the freshest, highest-quality fish available to avoid the risk of foodborne illnesses. Pregnant individuals or those with weakened immune systems should avoid raw fish dishes.

Serving Suggestions:

• Ceviche is typically served as an appetizer, but it can also be enjoyed as a light main course. Pair it with crispy tortilla chips or serve it atop lettuce leaves for a fresh and crunchy contrast. A cold glass of sparkling water or white wine complements the dish perfectly.

Tips:

• Quality of Fish: Always use the freshest sushi-grade fish available. Ask your fishmonger for advice on the best fish for ceviche.
• Marinating Time: Avoid over-marinating the fish, as it can become tough. 20-30 minutes is usually enough to "cook" the fish.
• Additions: You can get creative by adding ingredients like mango, corn, or sweet potato for extra flavor and texture.