Caribbean Ceviche

Ingredients

While the original Peruvian ceviche is typically made with lime juice, the Caribbean version incorporates a variety of citrus fruits such as orange, grapefruit, and even pineapple. Additionally, Caribbean ceviche often includes tropical ingredients like coconut milk, mango, and spicy peppers, giving it a unique and vibrant flavor profile that sets it apart from its Peruvian counterpart. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, such as snapper or grouper, diced 500g (1.1 lb) fresh white fish fillets, such as snapper or grouper, diced
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120ml) lime juice 1/2 cup (120ml) lime juice
• 1/4 cup (60ml) grapefruit juice 1/4 cup (60ml) grapefruit juice
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/2 cup (75g) diced mango 1/2 cup (75g) diced mango
• 1/4 cup (40g) diced red onion 1/4 cup (40g) diced red onion
• 1/4 cup (30g) chopped fresh cilantro 1/4 cup (30g) chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 avocado, diced 1 avocado, diced
• Tortilla chips, for serving Tortilla chips, for serving

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 10g (Saturated Fat: 5g)
• Carbohydrates: 12g (Sugar: 8g)
• Protein: 22g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the orange juice, lime juice, grapefruit juice, pineapple juice, and coconut milk.
2. 2.
   Add the diced fish to the bowl and gently stir to coat the fish with the citrus mixture. Let it marinate in the refrigerator for 30 minutes.
3. 3.
   After marinating, drain the excess liquid from the fish.
4. 4.
   Add the diced mango, red onion, cilantro, jalapeno pepper, salt, and black pepper to the fish. Gently toss to combine.
5. 5.
   Cover the bowl and refrigerate for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Just before serving, gently fold in the diced avocado.
7. 7.
   Serve the Caribbean ceviche chilled with tortilla chips on the side.

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.
• Mango — Choose a ripe mango for the best flavor. To easily dice the mango, slice off the sides, score the flesh, and scoop it out with a spoon.
• Coconut milk — Use full-fat coconut milk for a creamy texture. Shake the can well before opening to ensure the cream and liquid are well combined.
• Jalapeno pepper — Adjust the amount of jalapeno according to your spice preference. For a milder heat, remove the seeds and white membrane before chopping.
• Avocado — Select a ripe avocado that is slightly firm but yields to gentle pressure. To prevent browning, add the avocado just before serving.

Tips & Tricks

• For an extra burst of flavor, add a splash of rum or a dash of hot sauce to the marinade.
• To make it more filling, serve the ceviche over a bed of lettuce or with cooked quinoa.
• If you prefer a sweeter ceviche, add a tablespoon of honey or agave syrup to the marinade.
• Experiment with different types of fish or seafood, such as shrimp or scallops, to create your own variation of Caribbean ceviche.
• To save time, you can purchase pre-cut mango or use frozen mango chunks.

Serving advice

Serve the Caribbean ceviche chilled in individual bowls or martini glasses for an elegant presentation. Garnish with additional cilantro leaves and a slice of lime for squeezing over the ceviche. Provide tortilla chips on the side for scooping up the flavorful seafood mixture.

Presentation advice

For a visually appealing presentation, arrange the diced fish, mango, and avocado in a circular pattern on top of the ceviche. Sprinkle some finely chopped red onion and cilantro over the dish for added color and freshness. Serve on a white platter to let the vibrant colors of the ceviche shine.