Taiwanese-style Ceviche

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main acid, Taiwanese-style ceviche incorporates the use of pineapple juice for a sweeter and fruitier flavor profile. Additionally, Taiwanese ceviche often includes local ingredients such as ginger and chili peppers to add a spicy kick. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) white fish fillets, thinly sliced 500g (1.1 lb) white fish fillets, thinly sliced
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 red chili pepper, thinly sliced 1 red chili pepper, thinly sliced
• 1/2 cup (75g) red onion, thinly sliced 1/2 cup (75g) red onion, thinly sliced
• 1/4 cup (15g) cilantro, chopped 1/4 cup (15g) cilantro, chopped
• 1/4 cup (30g) roasted peanuts, crushed 1/4 cup (30g) roasted peanuts, crushed
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the pineapple juice, lime juice, rice vinegar, grated ginger, soy sauce, and sesame oil. Mix well.
2. 2.
   Place the sliced fish fillets in a shallow dish and pour the marinade over them. Make sure the fish is fully submerged. Cover and refrigerate for at least 30 minutes.
3. 3.
   After marinating, remove the fish from the dish and discard the marinade.
4. 4.
   In a serving bowl, combine the marinated fish, red chili pepper, red onion, and cilantro. Toss gently to mix.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Garnish with crushed roasted peanuts.
7. 7.
   Serve immediately and enjoy!

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 snapper.
• Pineapple juice — Use freshly squeezed pineapple juice for the best flavor. Avoid using canned or bottled juice, as they may contain added sugars.
• Ginger — Peel the ginger before grating to remove any tough skin.
• Red chili pepper — Adjust the amount of chili pepper according to your desired level of spiciness.
• Roasted peanuts — Crush the peanuts just before serving to maintain their crunchiness.

Tips & Tricks

• For an extra burst of flavor, add a splash of Taiwanese rice wine to the marinade.
• If you prefer a milder taste, soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche.
• Serve the ceviche with crispy prawn crackers or taro chips for a delightful textural contrast.
• Feel free to experiment with different types of fish or seafood, such as shrimp or scallops, to create your own twist on this Taiwanese-style ceviche.
• To make it more visually appealing, garnish the dish with edible flowers or microgreens.

Serving advice

Serve the Taiwanese-style Ceviche chilled as an appetizer or light lunch. It pairs well with steamed rice or crispy lettuce leaves for a refreshing wrap.

Presentation advice

Arrange the marinated fish slices on a large platter and top them with the colorful mixture of red chili pepper, red onion, and cilantro. Sprinkle the crushed roasted peanuts over the ceviche for an added crunch. Serve in individual bowls or on small plates for an elegant presentation.