White fish ceviche
White fish ceviche is a culinary journey to Latin America from the first bite. This dish will become the star of your dinner, as by combining the freshness of fish with the brightness of citrus, ceviche can impress even the most discerning gourmets.
The main distinctive feature of this dish is the combination of lime and lemon juices, which creates a perfectly balanced acidity that gently marinates the fish. The addition of red onion and avocado highlights the texture and flavor, making the ceviche even richer.
For those who love experiments, ceviche will be a great platform for creativity: try replacing part of the lime juice with orange juice or add finely chopped tomatoes. Regardless of your choice, ceviche will always look festive and delicious.
Variations
- Instead of hake you can use sea bass, dorado or cod from a reliable source.
- Replace part of the lime juice with orange juice to get a softer, fruitier marinade.
- Add finely chopped tomatoes or cucumber to ceviche if you want a more "salad-like" texture.
Secrets of Tenderness and Flavor
- Cut the fish into small even cubes so that it "cooks" evenly in the acid and stays juicy.
- Do not keep the fish in the marinade for more than an hour, otherwise it will become drier and "overcooked".
- Marinate only well-chilled fillets, then the texture will be dense and springy.
Ingredient Tips
- Choose the freshest sea white fish; the fillet should smell pleasantly like the sea, not fishy.
- For a juicy marinade, use freshly squeezed lime juice, not store-bought concentrates.
- Add cilantro at the end to preserve the aroma and prevent it from darkening in the acidic environment.
Culinary Nuances
- The dish is served immediately after marinating: this preserves the balance between the tenderness of the fish and the freshness of the citrus.
- The level of spiciness is easy to adjust: leave the seeds in the chili pepper for a spicier taste or remove them for a milder option.
- Salt is best added in parts after marinating, as the acidity makes the salt taste more vibrant.
Ingredients for the recipe
Ingredients
Norven Fresh Frozen Hake Fillet without Skin 3x200g
300 g
Lime, pc
3 pcs
Lemon
1 pc
Red Onion
0.5 pc
Red Chili Pepper
0.5-1 pc
Bunch Cilantro 50g
10 g
Monini Classico Extra Virgin Olive Oil 0.5l
1 tbsp
Kamis in Grinder Sea Salt 90g
to taste
Mriia Ground Black Pepper 20g
to taste
Hass Avocado, pc
1 pc
El Sabor Nacho Chips with Salt 225g
50 g
Preparation steps
01
Prepare the fish — Check the fillet for bones, remove them with tweezers, cut the fish into even cubes about 1 centimeter, and chill. Time: 10 mins. Benchmark: Fish is cut into small even cubes, boneless, retains a dense and springy texture.
02
Prepare the citrus marinade — Squeeze juice from limes and lemon, strain it to remove seeds, add a pinch of salt and some ground black pepper, mix. Time: 5 mins. Benchmark: Juice is smooth, seedless and pulp-free, with a pleasant bright tart-salty taste.
03
Marinate the fish — Place fish cubes in a small glass or ceramic bowl, cover with citrus juice so that the fish is completely covered, mix, and refrigerate. Time: 15 mins. Benchmark: The edges of the fish pieces have whitened and become matte, the center is still slightly translucent, the smell is fresh citrus-sea.
04
Prepare the vegetables and greens — Thinly slice red onion into plumes, dice chili pepper into small cubes, coarsely chop cilantro with a knife. Time: 5 mins. Benchmark: Onion is thin and crisp, chili is cut very finely, cilantro is fresh green and aromatic.
05
Mix the ceviche — Take the fish out of the refrigerator, add the onion, chili, cilantro, and olive oil, gently mix, salt again if needed. Time: 3 mins. Benchmark: Fish is evenly mixed with vegetables and greens, pieces do not break, sauce has thickened slightly and coats the fish with a thin layer.
06
Prepare to serve — Cut the avocado into cubes or slices, place on plates, put the ceviche on top and serve with corn chips or toasted tortillas. Time: 2 mins. Benchmark: Avocado is soft but holds shape, ceviche is served chilled, chips are crispy.
07
Tip: Prepare ceviche just before serving, using the freshest sea fish, and strictly adhere to the cold storage chain: this will make the dish both safe and maximally tender in texture.
Where to order ingredients
Select the required ingredients in one of the stores
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