White Fish Ceviche Recipe
Ceviche is a type of marinade prepared with lemon or other acidic ingredients that is traditionally made in Latin American cuisine. Peru, for example, is known worldwide for its famous ceviche. Venezuela also has a magnificent representation of ceviche, which is widely enjoyed during Holy Week.
Thinking that you enjoy the best of international cuisine, we brings you a tropical recipe, ideal to entertain everyone during the Holy Week, or any other date of the year: white fish ceviche. A dish with tropical fruits, fish and a magnificent marinade. A tropical delight for the senses!
Ingredients to make white fish ceviche:
- 500 grams of white fish
- ½ cup mango (cubed)
- ½ cup pineapple (cubed)
- ½ cup red onion (purple)
- ½ cup red pepper (optional)
- ½ cup green pepper (optional)
- 1 jalapeño (hot pepper also works)
- ½ cup lemon juice (3 to 4 lemons)
- 1 tablespoon lemon zest
- 100 grams of chopped coriander leaves
- 2 tablespoons of olive oil
- ½ teaspoon cumin
- ½ teaspoon coriander
How to make white fish ceviche:
Boil the white fish for 2 hours, remove from heat and drain. Then, let the meat cool down and proceed to chop it into cubes. Reserve in a bowl. We have used dogfish, but you can make the white fish ceviche with the one you like best or have on hand. Chop the pineapple and mango into cubes, and reserve. Grate the skin of a lemon and reserve. Squeeze the juice of several lemons (including the previous one) until filling 1/2 cup and reserve. Then, use another bowl to deposit the chopped ingredients, that is, the lemon zest and its juice, as well as the pineapple chunks, the mango and the olive oil. Gently mix. Add the fish to the mixture to continue preparing the ceviche with mango and pineapple. Stir carefully until everything is incorporated. Add the vegetables, cilantro and stir. Season with salt and pepper and mix all the ingredients, being careful not to crumble them.
Tip: If you don’t have green and red pepper, you can replace them with 2 tablespoons of black pepper berries (ground).
Cover the Venezuelan fish ceviche with plastic wrap or aluminum foil and refrigerate for 1 to 2 hours. You can serve the mango and pineapple ceviche accompanied by potatoes, white rice , crackers, bread, lettuce leaves, crispy corn or roasted corn, sweet potato (sweet potato) in parboiled or fried slices (chifles), plantains or green plantain chips, sliced chili, fried or boiled cassava, olive oil, among others.
