Brazilian-style Ceviche

Ingredients

While Peruvian ceviche typically uses a variety of citrus juices, Brazilian ceviche incorporates the tropical flavors of coconut milk and fruits like mango and pineapple. This adaptation adds a touch of sweetness and creaminess to the dish, creating a unique and refreshing flavor profile that is distinctively Brazilian. 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 snapper, cut into small cubes 500g (1.1 lb) white fish fillets, such as sea bass or snapper, cut into small cubes
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 ripe mango, peeled and diced 1 ripe mango, peeled and diced
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeds removed and finely chopped 1 jalapeno pepper, seeds removed and finely chopped
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Salt and pepper to taste Salt and pepper to taste
• Tortilla chips or toasted cassava flour, for serving Tortilla chips or toasted cassava flour, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 9g)
• Carbohydrates: 20g (Sugar: 15g)
• Protein: 18g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the fish cubes and lime juice. Make sure the fish is fully submerged in the lime juice. Cover and refrigerate for 30 minutes to 1 hour, or until the fish turns opaque and "cooked" by the lime juice.
2. 2.
   Drain the lime juice from the fish and discard. Add the coconut milk, mango, pineapple, red bell pepper, red onion, jalapeno pepper, and cilantro to the bowl. Gently toss to combine.
3. 3.
   Season with salt and pepper to taste. Refrigerate for an additional 30 minutes to allow the flavors to meld together.
4. 4.
   Serve the Brazilian-style ceviche chilled, accompanied by tortilla chips or toasted cassava flour for scooping.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If you prefer a milder flavor, you can briefly blanch the fish in boiling water before marinating it in lime juice.
• Lime juice — Use freshly squeezed lime juice for the best flavor. Avoid using bottled lime juice as it may contain additives.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the coconut cream is well mixed.

Tips & Tricks

• For an extra kick of heat, leave some seeds in the jalapeno pepper or add a few dashes of hot sauce.
• Adjust the sweetness by adding more or less mango and pineapple according to your taste preference.
• Letting the ceviche marinate for longer will intensify the flavors, but be careful not to over-marinate the fish as it can become mushy.
• Serve the ceviche immediately after chilling to maintain its freshness and texture.
• Experiment with different tropical fruits like papaya or passion fruit for a unique twist.

Serving advice

Serve the Brazilian-style ceviche in chilled bowls or martini glasses for an elegant presentation. Garnish with a sprig of fresh cilantro and a lime wedge for squeezing over the ceviche before eating. Serve with tortilla chips or toasted cassava flour on the side for scooping up the ceviche.

Presentation advice

Arrange the diced fish and colorful fruits in an appealing pattern on top of the ceviche. The vibrant colors will make the dish visually enticing. Consider serving the ceviche on a bed of lettuce or cabbage leaves for an added touch of freshness.