Puerto Rican Style Ceviche

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. 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. 2.
   Drain the excess liquid from the fish and transfer it to a serving bowl.
3. 3.
   Add the red onion, mango, pineapple, cilantro, ají dulce pepper, and jalapeño pepper to the fish. Gently toss to combine.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Cover the bowl and refrigerate for another 30 minutes to allow the flavors to meld together.
6. 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.