Recipe
Puerto Rican Style Ceviche
Tropical Delight Ceviche: A Puerto Rican Twist on Peruvian Classic
4.8 out of 5
In Puerto Rican cuisine, the vibrant flavors of the Caribbean come alive. This Puerto Rican Style Ceviche recipe combines the freshness of Peruvian ceviche with the tropical ingredients commonly found in Puerto Rico. Bursting with tangy citrus, succulent seafood, and a hint of spice, this dish is a refreshing and delightful addition to any Puerto Rican feast.
Metadata
Preparation time
20 minutes
Cooking time
No cooking required
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Paleo
Allergens
Fish, Citrus (lime, bitter orange)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
While Peruvian ceviche typically uses lime juice as the main citrus component, Puerto Rican ceviche incorporates a mix of lime and bitter orange juice for a unique tangy flavor. Additionally, Puerto Rican ceviche often includes tropical fruits like mango or pineapple, adding a touch of sweetness to the dish. The use of local spices and herbs, such as cilantro and ají dulce peppers, further distinguishes Puerto Rican ceviche from its Peruvian counterpart. We alse have the original recipe for Ceviche, so you can check it out.
-
1 pound (450g) fresh white fish fillets, such as snapper or grouper, cut into small cubes 1 pound (450g) fresh white fish fillets, such as snapper or grouper, cut into small cubes
-
1 cup (240ml) lime juice 1 cup (240ml) lime juice
-
1/2 cup (120ml) bitter orange juice 1/2 cup (120ml) bitter orange juice
-
1 small red onion, thinly sliced 1 small red onion, thinly sliced
-
1/2 cup (75g) diced mango 1/2 cup (75g) diced mango
-
1/2 cup (75g) diced pineapple 1/2 cup (75g) diced pineapple
-
1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
-
1 ají dulce pepper, seeded and finely chopped 1 ají dulce pepper, seeded and finely chopped
-
1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
-
Salt and pepper to taste Salt and pepper to taste
-
Tortilla chips, for serving Tortilla chips, for serving
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 2g, 0.5g
- Carbohydrates (total, sugars): 15g, 8g
- Protein: 25g
- Fiber: 3g
- Salt: 0.5g
Preparation
-
1.In a non-reactive bowl, combine the fish cubes, lime juice, and bitter orange juice. Make sure the fish is fully submerged in the juices. Cover and refrigerate for at least 30 minutes, or until the fish turns opaque and "cooked" by the citrus.
-
2.Drain the excess liquid from the fish and transfer it to a serving bowl.
-
3.Add the red onion, mango, pineapple, cilantro, ají dulce pepper, and jalapeño pepper to the fish. Gently toss to combine.
-
4.Season with salt and pepper to taste.
-
5.Cover the bowl and refrigerate for another 30 minutes to allow the flavors to meld together.
-
6.Serve the Puerto Rican 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 you prefer a milder flavor, you can briefly blanch the fish in boiling water before marinating it in the citrus juices.
- Lime and bitter orange juice — Use freshly squeezed juice for the best flavor. Adjust the amount of juice according to your taste preference.
- Ají dulce pepper — If you can't find ají dulce peppers, you can substitute with a small red bell pepper for a similar mild heat.
Tips & Tricks
- For an extra kick of heat, add a few drops of hot sauce or a pinch of crushed red pepper flakes to the ceviche.
- To enhance the tropical flavors, you can add diced avocado or passion fruit to the ceviche.
- Serve the ceviche in chilled martini glasses for an elegant presentation.
- If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche.
- To make the ceviche more filling, serve it over a bed of lettuce or with cooked quinoa.
Serving advice
Serve the Puerto Rican Style Ceviche as an appetizer or light lunch. Garnish with additional cilantro leaves and a squeeze of lime juice for added freshness. Enjoy with tortilla chips for scooping up the flavorful ceviche.
Presentation advice
Arrange the ceviche in a shallow serving dish, allowing the vibrant colors of the fish, fruits, and vegetables to shine through. Sprinkle some extra chopped cilantro on top for a pop of green. Serve with a side of tortilla chips and lime wedges for a visually appealing and inviting presentation.
More recipes...
For Ceviche » Browse all
For Peruvian cuisine » Browse all
More Peruvian cuisine dishes » Browse all
Picante de langostinos
Peruvian spicy prawn stew
Picante de langostinos is a traditional Peruvian spicy shrimp stew that is hearty, flavorful, and perfect for a cold day. This dish is made with...
Lomo de llama
Llama tenderloin
Lomo de llama is a traditional Peruvian dish made with grilled llama meat.
Cuy al horno
Baked guinea pig
Cuy al horno is a traditional Peruvian dish that is typically made with guinea pig. The dish is baked in an oven, giving it a crispy skin and tender meat.
More Puerto Rican cuisine dishes » Browse all
Gandinga
Pork offal stew
Gandinga is a traditional Puerto Rican dish that is made with pork and a blend of spices.
Roast Pork Sandwich
Roast pork sandwich
The Roast Pork Sandwich is a classic sandwich that is made with slow-roasted pork and served on a roll. It is a hearty and flavorful meal that is...
Arroz y habichuelas
Rice and Beans
Arroz y habichuelas is a traditional dish from Puerto Rico that is made with rice and beans. It is a staple dish in Puerto Rican cuisine and is...