Indo-style Ceviche

Ingredients

In the original Peruvian ceviche, the fish is marinated in lime juice and served with traditional ingredients like onions, cilantro, and chili peppers. In this Indo adaptation, we will add a twist by incorporating spices like cumin, turmeric, and ginger to infuse the dish with Indo flavors. Additionally, we will use Indo chili peppers for an extra kick. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into bite-sized pieces 500g (1.1 lb) white fish fillets, cut into bite-sized pieces
• 4 Indo chili peppers, finely chopped 4 Indo chili peppers, finely chopped
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1 cucumber, peeled and diced 1 cucumber, peeled and diced
• 1/2 cup (120ml) lime juice 1/2 cup (120ml) lime juice
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon ginger paste 1/2 teaspoon ginger paste
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the fish, lime juice, lemon juice, cumin powder, turmeric powder, ginger paste, and salt. Mix well to ensure the fish is coated with the marinade. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   After marinating, add the chopped Indo chili peppers, red onion, tomato, and cucumber to the bowl. Mix gently to combine all the ingredients.
3. 3.
   Cover the bowl and refrigerate for an additional 15 minutes to allow the flavors to meld together.
4. 4.
   Before serving, garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality to achieve the best flavor and texture.
• Indo chili peppers — Adjust the amount according to your spice preference. You can also substitute with milder chili peppers if desired.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Turmeric powder — Be careful while handling turmeric as it can stain surfaces and clothing.
• Ginger paste — You can use freshly grated ginger instead of ginger paste for a stronger flavor.

Tips & Tricks

• For a refreshing twist, add a splash of coconut milk to the ceviche marinade.
• Serve the ceviche with crispy papadums or tortilla chips for added texture.
• If you prefer a milder flavor, deseed the chili peppers before adding them to the ceviche.
• Adjust the amount of lime and lemon juice according to your taste preference for acidity.
• To make it a complete meal, serve the ceviche over a bed of steamed rice or quinoa.

Serving advice

Serve the Indo-style ceviche chilled as an appetizer or light lunch. It pairs well with a side of mixed greens or avocado slices.

Presentation advice

Garnish the ceviche with a sprinkle of cumin powder and a few extra cilantro leaves for an appealing presentation. Serve it in a glass bowl or on a colorful plate to showcase the vibrant colors of the dish.