Experience a taste of Ecuador with this vibrant and refreshing fish ceviche. This classic dish combines the finest ingredients native to Ecuador, featuring fresh fish cured to perfection in zesty lime juice. Ideal as an appetizer or light main course, it promises to deliver a burst of tropical flavors with every bite.
Ingredients
🐟 454 g fresh Dorado or Corvina, cubed
🧅 1/2 red onion, julienned
🍅 1 medium tomato, seeds removed and finely diced
🌶️ 1 medium bell pepper, finely diced (mix colors for appeal)
🍋 Juice of 12 green limes, Límon Sutil
🍊 Juice of 1 orange
🌿 1 teaspoon fresh cilantro, chopped
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🌾 1 tablespoon vegetable oil
Instructions
1- Prepare the Lime Juice:
- Halve the 12 green limes and squeeze the juice into a Pyrex measuring cup.
- Strain the juice to remove any pulp or seeds.
2- Prepare the Fish:
- Cube the Dorado or Corvina into bite-sized pieces.
- Place in a mixing bowl and season with salt and pepper. Mix carefully to coat evenly.
3- Cure the Fish:
- Pour 1 cup of the strained lime juice over the seasoned fish, ensuring it is fully submerged.
- Stir gently, cover, and refrigerate for at least 2 hours until the fish turns opaque white.
4- Marinate the Onion:
- While the fish cures, place julienned red onion in a separate mixing bowl.
- Add salt and the remaining lime juice. Mix well and refrigerate alongside the fish to allow it to soften.
5- Prepare the Vegetables:
- Dice the bell pepper(s) into fine brunoise. Use multiple colors for a vibrant presentation if desired.
- Halve the tomato, remove seeds, and dice finely.
6- Juice the Orange:
- Squeeze the orange and strain its juice to prepare for mixing with the cured fish.
7- Chop the Cilantro:
- Finely chop the cilantro leaves and set aside.
8- Assemble the Ceviche:
- Once the fish is cured, remove it from the refrigerator.
- Add the marinated onion (with its lime juice) to the fish. Combine with the diced bell pepper and tomato.
- Stir in the strained orange juice and chopped cilantro.
- Season with additional salt and pepper to taste. Drizzle with 1 tablespoon of vegetable oil and mix gently.
9- Serve:
- Serve the ceviche immediately with optional sides like avocado slices, patacones, chifles, popcorn, or toasted corn.
Prep Time: 25-30 minutes
Marinating Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4
Calories: Approximately 210
Proteins: 28g
Fats: 8g
Carbohydrates: 8g
Equipment:
- Pyrex 1-liter measuring cup
- Wooden cutting board
- Chef's knife
- Manual metal citrus juicer
- Blue and white ceramic mixing bowls
- Metal spoon
- White spatula
- Blue plastic frame mesh strainer
Cooking Tips:
- Use "limón sutil" for a sharp, authentic taste.
- Ensure fish is completely submerged in lime juice for consistent curing.
- Balance acidity with a touch of orange juice for a well-rounded flavor profile.
- Add salt to the onion to help mellow its pungency before combining with fish.
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Mariela Trujillo-Illingworth: https://www.youtube.com/@cocinaclandestinamarielatruji