Spanish-style Ceviche

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main acid, Spanish-style ceviche incorporates a combination of citrus juices, including lemon and orange. Additionally, Spanish ceviche often includes ingredients like olives, capers, and paprika to add a unique Mediterranean twist. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, cut into small cubes 500g (1.1 lb) fresh white fish fillets, cut into small cubes
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 cup (120ml) lemon juice 1/2 cup (120ml) lemon juice
• 1/2 cup (120ml) orange juice 1/2 cup (120ml) orange juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 10g (4g sugars)
• Protein: 28g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the fish, shrimp, red onion, bell peppers, jalapeno pepper, and tomatoes.
2. 2.
   In a separate small bowl, whisk together the lemon juice, orange juice, olive oil, parsley, cilantro, paprika, salt, and pepper.
3. 3.
   Pour the citrus dressing over the seafood mixture and gently toss to combine.
4. 4.
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve the Spanish-style ceviche chilled, garnished with additional parsley and cilantro if desired.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If possible, use firm white fish such as sea bass or halibut for the best texture and flavor.
• Shrimp — Opt for fresh or frozen shrimp that has been peeled and deveined to save time during preparation.
• Citrus juices — Squeeze the lemons and oranges just before using to maximize their freshness and acidity.
• Herbs — Use fresh parsley and cilantro for a burst of aromatic flavors in the ceviche.
• Paprika — Choose a high-quality Spanish paprika to add a smoky and slightly spicy note to the dish.

Tips & Tricks

• For an extra kick of flavor, add a few drops of hot sauce or a pinch of cayenne pepper to the citrus dressing.
• To enhance the Mediterranean influence, garnish the ceviche with sliced green olives and a sprinkle of capers.
• Serve the ceviche with toasted baguette slices or crispy tortilla chips for a delightful crunch.
• Experiment with different types of seafood, such as scallops or octopus, to create your own Spanish-style ceviche variation.
• If you prefer a milder taste, soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche to reduce its sharpness.

Serving advice

Serve the Spanish-style ceviche as an appetizer or light lunch. Accompany it with a side of crusty bread or tortilla chips for scooping up the flavorful juices. For a refreshing twist, serve the ceviche in chilled martini glasses or on a bed of lettuce leaves.

Presentation advice

Arrange the colorful seafood and vegetable mixture in a shallow serving dish to showcase its vibrant hues. Garnish with sprigs of fresh parsley and cilantro for an added touch of green. Serve the ceviche with a wedge of lemon or orange on the side for guests to squeeze over their portions.