Latin American Ceviche

Ingredients

While Peruvian ceviche is known for its use of lime juice and ají amarillo peppers, Latin American ceviche incorporates a wider variety of citrus fruits such as oranges and grapefruits. Additionally, Latin American ceviche often includes a mix of seafood like shrimp, fish, and scallops, giving it a diverse and rich flavor profile. The marinade may also include additional spices and herbs like cilantro and cumin, adding a unique twist to the dish. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish, scallops), fresh and deveined 500g (1.1 lb) mixed seafood (shrimp, fish, scallops), fresh and deveined
• 1 cup (240ml) lime juice 1 cup (240ml) lime juice
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1 cup (240ml) grapefruit juice 1 cup (240ml) grapefruit juice
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeño pepper, seeded and minced 1 jalapeño pepper, seeded and minced
• 1/2 cup (120ml) cilantro, chopped 1/2 cup (120ml) cilantro, chopped
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Tortilla chips, for serving Tortilla chips, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 3g (Saturated Fat: 0.5g)
• Carbohydrates: 20g (Sugars: 10g)
• Protein: 35g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the lime juice, orange juice, and grapefruit juice.
2. 2.
   Add the mixed seafood to the bowl and let it marinate in the citrus juices for 30 minutes in the refrigerator.
3. 3.
   After marinating, remove the seafood from the citrus juices and transfer it to a separate bowl.
4. 4.
   Add the red onion, bell pepper, tomatoes, jalapeño pepper, cilantro, cumin, salt, and pepper to the seafood bowl. Mix well to combine.
5. 5.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
6. 6.
   Serve the Latin American ceviche chilled with tortilla chips on the side.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly deveined before marinating.
• Red onion — Slice the onion thinly to add a mild onion flavor without overpowering the dish.
• Cilantro — Chop the cilantro finely to evenly distribute its fresh aroma throughout the ceviche.
• Jalapeño pepper — Remove the seeds to reduce the spiciness of the ceviche, or leave them in for an extra kick.
• Citrus juices — Use freshly squeezed juices for the best flavor.

Tips & Tricks

• For a milder flavor, you can mix different types of seafood according to your preference.
• Adjust the amount of jalapeño pepper to suit your spice tolerance.
• Serve the ceviche with avocado slices for added creaminess.
• To make it more filling, serve the ceviche over a bed of lettuce or with cooked quinoa.
• Experiment with different citrus fruits like tangerines or blood oranges for a unique twist.

Serving advice

Serve the Latin American ceviche in chilled bowls or martini glasses for an elegant presentation. Garnish with a sprig of fresh cilantro and a lime wedge for an extra pop of color.

Presentation advice

Arrange the diced vegetables and seafood attractively on top of the ceviche to create an eye-catching display. Drizzle a little extra citrus juice on top for a glossy finish.