Ceviche with Fish Fillet

by Editorial Staff

Ceviche is elegant in appearance and taste, if I may say so. While anthropologists argue about its origin, culinary specialists calmly prepare it in different versions, tirelessly experimenting with various additives, striving for impeccable perfection. Essentially, ceviche is pieces of raw fish (or other seafood) in an acidic marinade, most often citrus juice with various additions. This is an extremely simple dish, you need to understand the basic principles of its preparation and you can safely experiment.

Ingredients

  • Fish fillet 800 g
  • Lime 4 things
  • Lemon 2 pcs
  • Orange 1 PC
  • Red medium onion 1 PC
  • Chilli 1 PC
  • Cilantro bunch

Directions

  1. If you can get hold of a real Peruvian lemon – small, green, bitter, and sour – you will be very lucky. Otherwise, you can do just fine with lime and regular lemons. Orange would be a good addition. For the number of fillets specified in the recipe, approximately 2.5 glasses of juice are needed. The number of citrus fruits is indicated approximate, it all depends on the size and juiciness, it is better to buy a little more – they all will not be lost equally. Juice citrus fruits with a manual or electric juicer. Pour the prepared juice into a suitable container.
  2. The fish for the ceviche must be completely fresh. Well, if you are lucky enough to live by the sea or ocean, then you can get the freshest fish that swam in the morning. It is best to use white sea fish, but for most, salmon or salmon is most often the best option.
  3. The ceviche fish is cut in different ways. Each of them has its supporters. Someone likes pieces that are as thin as tissue paper, others like cubes as small as corn kernels. I prefer thicker slices – about 3-4 cm long and 3-4 mm thick. I still want to feel the taste of fish.
    Place the sliced ​​fish fillets in a suitable bowl, pour in citrus juice, cover with cling film on top and leave to marinate at room temperature. The ideal time for marinating fish is relative. About the thickness of the pieces and the type of fish. Under the influence of citrus acid with fish proteins, the same processes occur as during heat treatment. Roughly speaking, fish fillets are slowly “cooked” in citrus juice, but without heating. Usually, 1.5 – 2 hours is enough and the fillet will be ready for further use. Some leave the fish to marinate for 4-5 hours or overnight.
  4. By the end of the marinating process of the fish fillets, you need to prepare the other ingredients for the ceviche. Here you can quite give freedom of imagination and taste. The main rule is that everything should fit well. The easiest way is to go the traditional route and use jalapeno chili peppers, onions, and cilantro.
    The pungency of a jalapeno pepper is “stored” in the membranes and grains, if you remove them, only the aroma of jalapeno will remain and you will not look like a fire-breathing dragon, and pepper can be added even in dozens.
  5. The best onion is red, its juiciness and mild flavor are exactly what you need for ceviche. Those who don’t like cilantro can substitute green onions for it, not for taste, but beauty.
    Cut the jalapenos into small cubes, the onions into thin half-rings, and finely chop the cilantro.
  6. Drain most of the fish marinade, add chopped onions, jalapenos, and cilantro, and stir gently. Spoon the ceviche into plates and serve.

Enjoy your meal!

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