Central American Ceviche Salad

Ingredients

In this adaptation, the traditional Japanese Sunomono is transformed into a Central American Ceviche Salad by incorporating local ingredients and flavors. The original dish typically uses rice vinegar, soy sauce, and mirin, while the Central American version replaces these ingredients with lime juice, cilantro, and chili peppers. Additionally, the Central American Ceviche Salad includes diced tomatoes, bell peppers, and red onions to enhance the flavors and add a vibrant touch to the dish. We alse have the original recipe for Sunomono, so you can check it out.

• 500g (1.1 lb) fresh shrimp, peeled and deveined 500g (1.1 lb) fresh shrimp, peeled and deveined
• 500g (1.1 lb) white fish fillets, diced 500g (1.1 lb) white fish fillets, diced
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1 cup (240ml) tomato juice 1 cup (240ml) tomato juice
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 1 cup (240ml) diced bell peppers (assorted colors) 1 cup (240ml) diced bell peppers (assorted colors)
• 1/2 cup (120ml) diced red onions 1/2 cup (120ml) diced red onions
• 1/4 cup (60ml) chopped fresh cilantro 1/4 cup (60ml) chopped fresh cilantro
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shrimp, fish, lime juice, orange juice, and tomato juice. Mix well to ensure all the seafood is coated. Cover and refrigerate for 1 hour to allow the seafood to marinate and cook in the citrus juices.
2. 2.
   After marinating, drain the excess liquid from the seafood mixture.
3. 3.
   In a separate bowl, combine the diced tomatoes, bell peppers, red onions, cilantro, and jalapeno peppers.
4. 4.
   Add the drained seafood to the vegetable mixture and gently toss to combine.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Cover and refrigerate for an additional 30 minutes to allow the flavors to meld together.
7. 7.
   Serve chilled and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is properly cleaned and deveined before using in the recipe.
• Fish — Use a firm white fish such as tilapia or snapper for the best results.
• Lime juice — Use freshly squeezed lime juice for the most vibrant flavor.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your desired level of spiciness.
• Cilantro — Rinse the cilantro thoroughly and chop it just before adding it to the salad to retain its freshness.

Tips & Tricks

• For an extra burst of flavor, add a splash of hot sauce or a pinch of cayenne pepper to the marinade.
• Serve the ceviche salad with tortilla chips or crispy plantain chips for a delightful crunch.
• If you prefer a milder flavor, remove the seeds and membranes from the jalapeno peppers before chopping.
• Allow the ceviche salad to marinate for longer if you prefer a more "cooked" texture to the seafood.
• Experiment with different types of fish and seafood to create your own unique variation of the Central American Ceviche Salad.

Serving advice

Serve the Central American Ceviche Salad as a refreshing appetizer or as a light main course. It pairs well with a side of avocado slices and a sprinkle of fresh cilantro.

Presentation advice

Present the Central American Ceviche Salad in a chilled glass bowl or individual serving dishes. Garnish with a lime wedge and a sprig of cilantro for an elegant touch.