Pescado Crudo Dominicano (Dominican Raw Fish)

Ingredients

In the original Pacific Northwest version of Poisson cru, the dish typically includes ingredients like salmon, halibut, or tuna, combined with lime juice, coconut milk, and vegetables like cucumber and tomato. However, in the Dominican Republic adaptation, Pescado Crudo Dominicano focuses on the use of local tropical fruits like mango and pineapple, along with the addition of avocado and a touch of heat from Scotch bonnet peppers. These changes infuse the dish with the vibrant flavors of the Caribbean and give it a unique Dominican twist. We alse have the original recipe for Poisson cru, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, such as red snapper or grouper, thinly sliced 500g (1.1 lb) fresh white fish fillets, such as red snapper or grouper, thinly sliced
• 4 limes, juiced 4 limes, juiced
• 2 bitter oranges, juiced (can be substituted with 2 additional limes) 2 bitter oranges, juiced (can be substituted with 2 additional limes)
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup diced pineapple 1 cup diced pineapple
• 1 ripe avocado, diced 1 ripe avocado, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 Scotch bonnet pepper, seeded and finely chopped 1 Scotch bonnet pepper, seeded and finely chopped
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 20g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced fish, lime juice, and bitter orange juice. Ensure the fish is fully submerged in the citrus juices. Let it marinate in the refrigerator for at least 30 minutes, stirring occasionally.
2. 2.
   After marinating, drain the excess citrus juice from the fish.
3. 3.
   In a separate bowl, combine the diced mango, pineapple, avocado, red onion, Scotch bonnet pepper, and cilantro. Gently toss to mix.
4. 4.
   Add the marinated fish to the fruit mixture and gently combine.
5. 5.
   Season with salt to taste.
6. 6.
   Allow the flavors to meld together for about 10 minutes before serving.
7. 7.
   Serve chilled and enjoy the refreshing flavors of Pescado Crudo Dominicano.

Treat your ingredients with care...

• Mango — Choose a ripe mango that is slightly soft to the touch. Peel and dice it just before combining with the other ingredients to maintain its freshness and texture.
• Scotch bonnet pepper — Be cautious when handling Scotch bonnet peppers as they are very spicy. Wear gloves or wash your hands thoroughly after handling them, and remove the seeds to control the heat level.

Tips & Tricks

• For a milder version, reduce the amount of Scotch bonnet pepper or omit it altogether.
• Adjust the amount of lime and bitter orange juice according to your taste preference for acidity.
• Serve Pescado Crudo Dominicano with crispy plantain chips for added texture and flavor.
• Ensure the fish is fresh and of high quality to achieve the best results.
• Experiment with different tropical fruits like papaya or guava to add your own twist to the dish.

Serving advice

Pescado Crudo Dominicano is traditionally served as a main course or as a refreshing appetizer. It can be enjoyed on its own or accompanied by crispy plantain chips or toasted bread.

Presentation advice

Present the Pescado Crudo Dominicano in a vibrant and colorful manner by arranging the diced fruits and fish attractively on a platter. Garnish with fresh cilantro leaves for an added touch of green.