Bosnian-Style Ceviche

Ingredients

While the original Peruvian ceviche often includes ingredients like chili peppers and cilantro, this Bosnian-style ceviche incorporates local flavors by using milder peppers and parsley instead. Additionally, Bosnian ceviche may include a touch of olive oil for added richness. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as sea bass or cod, cut into small cubes 500g (1.1 lb) white fish fillets, such as sea bass or cod, cut into small cubes
• 4 lemons, juiced 4 lemons, juiced
• 2 limes, juiced 2 limes, juiced
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tomatoes, seeded and diced 2 tomatoes, seeded and diced
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 7g (3g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the fish cubes, lemon juice, and lime juice. Make sure the fish is fully submerged in the citrus juices. Cover and refrigerate for 30 minutes to 1 hour, or until the fish is opaque and "cooked" by the acid.
2. 2.
   Drain the excess citrus juice from the fish and transfer it to a clean bowl.
3. 3.
   Add the red and green bell peppers, red onion, tomatoes, and parsley to the fish. Mix gently to combine.
4. 4.
   Drizzle the olive oil over the ceviche and season with salt and pepper to taste. Toss gently to coat all the ingredients.
5. 5.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the Bosnian-style ceviche chilled, either as an appetizer or a light main course.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, use sushi-grade fish for the best results.
• Citrus fruits — Squeeze the lemons and limes just before using to maximize their freshness and flavor.
• Red onion — Soak the chopped red onion in cold water for 10 minutes before adding it to the ceviche. This will help mellow its sharp flavor.
• Tomatoes — Remove the seeds from the tomatoes to prevent the ceviche from becoming too watery.
• Olive oil — Use extra virgin olive oil for its fruity flavor and richness.

Tips & Tricks

• For a spicier kick, add a small amount of finely chopped Bosnian chili peppers to the ceviche.
• Serve the ceviche with toasted Bosnian bread or crispy pita chips for a delightful crunch.
• If you prefer a milder flavor, reduce the amount of citrus juice used in the marinade.
• Experiment with different types of fish to find your favorite combination of flavors and textures.
• Garnish the ceviche with a sprig of fresh parsley or a slice of lemon for an elegant presentation.

Serving advice

Serve the Bosnian-style ceviche in individual bowls or on a platter, garnished with fresh parsley. Accompany it with slices of Bosnian bread or pita chips for scooping up the flavorful juices.

Presentation advice

Arrange the colorful ingredients of the ceviche in an appealing manner, with the fish cubes at the center and the chopped vegetables surrounding them. Drizzle a little extra olive oil on top for a glossy finish.