Recipe

Hungarian-style Ceviche

Paprika-infused Fish Salad: A Hungarian Twist on Ceviche

4.8 out of 5

In Hungarian cuisine, bold flavors and hearty ingredients take center stage. This Hungarian-style Ceviche recipe combines the freshness of the original Peruvian dish with the rich flavors of Hungarian paprika and other traditional ingredients. The result is a vibrant and tangy fish salad that will delight your taste buds.

Seafood› Fish Dish› Ceviche

Cuisine of the Americas› South American cuisine› Peruvian cuisine

European cuisine› Alpine cuisine› Hungarian cuisine

Preparation time

15 minutes

Cooking time

No cooking required

Total time

2 hours 15 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Low-carb, Keto-friendly, Dairy-free (if using dairy-free sour cream alternative), Paleo-friendly (if using dairy-free sour cream alternative)

Allergens

Fish, Dairy (if using sour cream)

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main acid to "cook" the fish, this Hungarian adaptation incorporates the use of Hungarian paprika for a unique twist. Additionally, Hungarian ingredients such as onions, garlic, and sour cream are added to enhance the flavors and create a heartier dish. We alse have the original recipe for Ceviche, so you can check it out.

500g (1.1 lb) white fish fillets, such as cod or perch, cut into small cubes 500g (1.1 lb) white fish fillets, such as cod or perch, cut into small cubes
2 Hungarian paprikas, finely chopped 2 Hungarian paprikas, finely chopped
1 red onion, thinly sliced 1 red onion, thinly sliced
2 cloves of garlic, minced 2 cloves of garlic, minced
1 bunch of fresh parsley, chopped 1 bunch of fresh parsley, chopped
1 cup (240ml) Hungarian sour cream 1 cup (240ml) Hungarian sour cream
Juice of 2 lemons Juice of 2 lemons
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 250 kcal / 1046 KJ
Fat: 15g (Saturated Fat: 8g)
Carbohydrates: 8g (Sugars: 4g)
Protein: 22g
Fiber: 2g
Salt: 1g

Preparation

1.
In a large bowl, combine the fish cubes, chopped Hungarian paprikas, sliced red onion, minced garlic, and chopped parsley.
2.
In a separate bowl, whisk together the Hungarian sour cream and lemon juice until well combined.
3.
Pour the sour cream mixture over the fish and vegetables, and gently toss to coat everything evenly.
4.
Season with salt and pepper to taste.
5.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
6.
Serve chilled and enjoy!

Treat your ingredients with care...

Hungarian paprikas — Use a combination of sweet and hot paprikas to achieve the desired level of spiciness.
Hungarian sour cream — If you can't find Hungarian sour cream, you can substitute it with Greek yogurt or a dairy-free alternative for a similar tangy flavor.

Tips & Tricks

For a milder flavor, remove the seeds from the Hungarian paprikas before chopping them.
Adjust the amount of Hungarian paprika according to your spice preference.
Serve the Hungarian-style ceviche with crusty bread or Hungarian-style flatbread for a complete meal.
Feel free to add diced Hungarian peppers for an extra kick of heat.
Experiment with different types of white fish to find your favorite flavor combination.

Serving advice

Serve the Hungarian-style ceviche chilled in individual bowls or on a platter. Garnish with a sprinkle of Hungarian paprika and a sprig of fresh parsley for an attractive presentation.

Presentation advice

Arrange the fish cubes and vegetables in an appealing pattern on the plate. Drizzle some Hungarian sour cream over the top and sprinkle with Hungarian paprika for a pop of color. Serve with a side of crusty bread or Hungarian flatbread.