Arab-style Ceviche

Ingredients

While Peruvian ceviche typically uses lime juice as the main citrus component, Arab-style ceviche incorporates a blend of lemon and orange juices for a more complex flavor profile. Additionally, traditional Arab spices like cumin, coriander, and sumac are added to enhance the dish's aromatic qualities. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, such as sea bass or sole, cubed 500g (1.1 lb) fresh white fish fillets, such as sea bass or sole, cubed
• 1 cup (240ml) lemon juice 1 cup (240ml) lemon juice
• 1/2 cup (120ml) orange juice 1/2 cup (120ml) orange juice
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, peeled and diced 1 cucumber, peeled and diced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, orange juice, minced garlic, cumin, coriander, sumac, salt, and pepper. Mix well to create the marinade.
2. 2.
   Add the cubed fish fillets to the marinade and gently toss to coat. Cover the bowl and refrigerate for at least 2 hours, allowing the fish to marinate and "cook" in the citrus juices.
3. 3.
   After marinating, remove the fish from the bowl and transfer it to a serving dish.
4. 4.
   Add the sliced red onion, diced tomatoes, and diced cucumber to the serving dish with the fish.
5. 5.
   Drizzle the extra virgin olive oil over the ceviche and gently toss to combine all the ingredients.
6. 6.
   Garnish with fresh mint leaves.
7. 7.
   Serve immediately and enjoy the vibrant flavors of Arab-style ceviche.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If you prefer a firmer texture, you can briefly blanch the fish in boiling water before marinating.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• For an extra kick of flavor, add a pinch of ground chili powder or a finely chopped chili pepper to the marinade.
• Serve the ceviche with warm pita bread or crispy Arabic flatbread for a delightful combination of textures.
• If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche.
• Adjust the amount of citrus juice according to your taste preference. Add more lemon or orange juice for a tangier ceviche or reduce the amount for a milder flavor.
• To make the dish more substantial, you can add diced avocado or cooked quinoa to the ceviche.

Serving advice

Serve the Arab-style ceviche chilled as an appetizer or light lunch. Accompany it with a fresh salad or a side of tabbouleh for a complete meal.

Presentation advice

Arrange the ceviche in a shallow serving dish, allowing the vibrant colors of the fish, tomatoes, and cucumber to shine through. Garnish with a few sprigs of fresh mint leaves for an added touch of freshness.