Get ready to tantalize your taste buds with a dish that embodies the vibrant spirit of Peruvian cuisine! It’s National Cebiche Day, and what better way to celebrate than with our favorite cebiche recipe that’s bursting with fresh flavors and zesty lime? This dish transforms simple ingredients into a culinary masterpiece, perfect for impressing your family and friends. With just 30 minutes of prep time, you can whip up a refreshing and delicious cebiche that will transport you straight to the sunny shores of Peru. Dive into the details and discover how to create this delightful dish that’s sure to become a staple in your kitchen!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb white fish (cubed)
- 1/2 cup lime juice
- 1/4 red onion (sliced)
- 1 jalapeño (sliced)
- 1/4 cup cilantro (chopped)
- Salt to taste
- Sweet potato and corn for serving
Instructions
- Begin by preparing the white fish. Rinse the fish under cold water and pat it dry with paper towels. Cut the fish into 1-inch cubes and place them in a large mixing bowl.
- In a separate bowl, combine the lime juice and salt. Pour this mixture over the cubed fish, ensuring that all the pieces are well coated. The acidity from the lime juice will "cook" the fish, so make sure to cover it completely.
- Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes. This will allow the fish to marinate and absorb the flavors of the lime juice.
- While the fish is marinating, prepare the vegetables. Slice the red onion into thin rings and set aside. Slice the jalapeño into thin rounds, removing the seeds if you prefer less heat.
- After the fish has marinated, remove it from the refrigerator. Add the sliced red onion, jalapeño, and chopped cilantro to the bowl with the fish. Gently toss the mixture to combine all the ingredients evenly.
- Let the cebiche sit for an additional 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning with more salt if needed.
- To serve, prepare sweet potatoes and corn on the side. You can boil or steam the sweet potatoes until tender, then slice them into rounds. Serve the cebiche in bowls, garnished with additional cilantro if desired, alongside the sweet potato and corn.
- Enjoy your fresh and vibrant cebiche, a perfect dish to celebrate National Cebiche Day!
Tips
- Choose Fresh Fish: The key to a great cebiche is using the freshest white fish you can find. Look for firm, translucent fillets, such as snapper or tilapia, for the best results.
- Marination Time: Don’t rush the marination process! Allowing the fish to sit in lime juice for 15-20 minutes is crucial for achieving that perfect "cooked" texture and flavor.
- Customize the Heat: Adjust the spiciness of your cebiche by controlling the amount of jalapeño you add. For a milder version, remove the seeds or use less pepper.
- Add More Color: Feel free to experiment with other vegetables like diced tomatoes or avocado for added color and flavor. They can enhance both the presentation and taste of your cebiche.
- Serve Chilled: For the best experience, serve your cebiche chilled. Preparing it in advance and letting it sit in the fridge for a bit will enhance the flavors.
- Garnish Generously: Don’t skimp on the cilantro! A generous sprinkle on top not only adds freshness but also elevates the dish visually.
- Pair Perfectly: Serve your cebiche with traditional sides like boiled sweet potatoes and corn for a complete Peruvian experience that balances the acidity of the dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 22g
Fat: 6g
Saturated Fat: g
Cholesterol: 55mg
