Turkish-Style Ceviche

Ingredients

While Peruvian ceviche typically uses lime juice as the main acid for marinating the seafood, Turkish-style ceviche incorporates a combination of lemon and pomegranate juice for a unique tangy twist. Additionally, Turkish ceviche often includes ingredients like sumac and mint to enhance the flavors. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, such as sea bass or sole, cut into small cubes 500g (1.1 lb) fresh white fish fillets, such as sea bass or sole, cut into small cubes
• 2 lemons, juiced 2 lemons, juiced
• 1/2 cup (120ml) pomegranate juice 1/2 cup (120ml) pomegranate juice
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cucumber, diced 1 cucumber, diced
• 1/4 cup (10g) fresh parsley, chopped 1/4 cup (10g) fresh parsley, chopped
• 1/4 cup (10g) fresh mint leaves, chopped 1/4 cup (10g) fresh mint leaves, chopped
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• Extra virgin olive oil, for drizzling Extra virgin olive oil, for drizzling

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 5g (Saturated Fat: 1g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 25g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the fish cubes, lemon juice, and pomegranate juice. Mix well to ensure all the fish is coated. Let it marinate in the refrigerator for 30 minutes.
2. 2.
   After marinating, drain the excess liquid from the fish and transfer it to a clean bowl.
3. 3.
   Add the sliced red onion, diced tomatoes, diced cucumber, chopped parsley, chopped mint leaves, and sumac to the bowl with the fish. Season with salt and pepper to taste.
4. 4.
   Gently toss all the ingredients together until well combined.
5. 5.
   Drizzle with extra virgin olive oil and give it a final toss.
6. 6.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve the Turkish-style ceviche chilled, garnished with additional mint leaves and a sprinkle of sumac.

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 cubes in boiling water before marinating.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• For an extra burst of flavor, add a small amount of finely chopped fresh chili pepper to the ceviche.
• Serve the ceviche with toasted Turkish bread or pita chips for a delightful crunch.
• If you prefer a sweeter taste, you can add a drizzle of pomegranate molasses to the ceviche before serving.
• Adjust the amount of lemon and pomegranate juice according to your taste preference for acidity.
• To make the dish more substantial, you can serve the ceviche over a bed of mixed greens or with a side of Turkish rice pilaf.

Serving advice

Serve the Turkish-style ceviche as an appetizer or a light lunch. It pairs well with a refreshing glass of Turkish ayran or a crisp white wine.

Presentation advice

Present the ceviche in a shallow serving dish, garnished with fresh mint leaves and a sprinkle of sumac. The vibrant colors of the diced vegetables and fish will make the dish visually appealing.