Cuban-Style Ceviche

Ingredients

While Peruvian ceviche typically uses lime juice as the main citrus component, Cuban ceviche incorporates a blend of lime and sour orange juice for a tangy and unique flavor profile. Additionally, Cuban ceviche often includes tropical fruits like mango or pineapple to add a touch of sweetness. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, cubed 500g (1.1 lb) fresh white fish fillets, cubed
• 1 cup (240ml) lime juice 1 cup (240ml) lime juice
• 1 cup (240ml) sour orange juice 1 cup (240ml) sour orange juice
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 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, for serving Tortilla chips, for serving

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 2g (0.5g saturated)
• Carbohydrates: 18g (12g sugars)
• Protein: 24g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the cubed fish, lime juice, and sour orange juice. Make sure the fish is fully submerged in the juices. Cover and refrigerate for 30 minutes to marinate.
2. 2.
   After marinating, drain the fish and discard the marinade.
3. 3.
   In a separate bowl, combine the marinated fish, red onion, bell pepper, jalapeno pepper, mango, pineapple, and cilantro. Mix well.
4. 4.
   Season with salt and pepper to taste. Adjust the seasoning according to your preference.
5. 5.
   Cover the bowl and refrigerate for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the Cuban-style ceviche chilled with tortilla chips on the side.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, use firm white fish such as sea bass or snapper for the best texture and flavor.
• Lime and sour orange juice — Squeeze the citrus fruits just before using to maximize their freshness and tanginess.
• Mango and pineapple — Choose ripe fruits for a burst of sweetness in the ceviche.
• Cilantro — Rinse the cilantro thoroughly and pat it dry before chopping to remove any dirt or excess moisture.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno pepper or add a dash of hot sauce.
• To enhance the flavor, let the ceviche marinate in the refrigerator for a few hours or overnight.
• Serve the ceviche in chilled bowls or glasses to keep it cool and refreshing.
• If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche.
• Feel free to customize the recipe by adding diced avocado or cucumber for added freshness and texture.

Serving advice

Serve the Cuban-style ceviche as an appetizer or light lunch. Garnish with additional cilantro leaves and a squeeze of lime juice for an extra burst of flavor. Enjoy it with tortilla chips or toasted bread slices.

Presentation advice

For an eye-catching presentation, serve the ceviche in individual martini glasses or small bowls. Arrange a few tortilla chips around the ceviche and garnish with a sprig of fresh cilantro. The vibrant colors of the diced fruits and vegetables will make the dish visually appealing.