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Tropical Ceviche: Flavors of Brazil

Name: Tropical Ceviche: Flavors of Brazil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g of fresh white fish (such as tilapia or sole), cubed; 1/2 cup of fresh lemon juice; 1/2 cup of red onion, thinly sliced; 1 chili pepper, seeded and chopped; 1/2 cup of fresh cilantro, chopped; 1 ripe mango, cubed; 1/2 avocado, cubed; Salt to taste

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories220 kcal

Resumo para quem tem pressa

"This tropical ceviche brings cubes of fresh white fish cured in pure lemon juice, combined with the sweetness of ripe mango, unctuousness of avocado, red onion, and fresh cilantro. It's worth making for the radiant freshness and the burst of contrasts perfect for hot days."

Tropical Ceviche: Flavors of Brazil

O Que Você Precisa Saber

- Cure the white fish cut into cubes in lemon juice for only 10 minutes to marinate without toughening the fibers. - Slice the red onion into very thin strips (pluma) and wash in ice water to tone down the excessive sting. - Mix the mango and avocado gently at the end so as not to break the cubes and keep the visual impeccable.

Ingredients

Main Course

500g of fresh white fish (such as tilapia or sole), cubed
1/2 cup of fresh lemon juice
1/2 cup of red onion, thinly sliced
1 chili pepper, seeded and chopped
1/2 cup of fresh cilantro, chopped
1 ripe mango, cubed
1/2 avocado, cubed
Salt to taste

Instructions

Main Course

In a large bowl, place the fish cubes and add the lemon juice. Mix well and let marinate for 10 minutes.

After marinating, add the red onion and chili pepper, mixing gently.

Incorporate the chopped cilantro into the mixture.

Add the mango and avocado, being careful not to mash the pieces.

Season with salt to taste and place in the refrigerator for another 5 minutes before serving.

Serve the fresh ceviche in portions, garnished with cilantro leaves.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Escolha peixe branco muito fresco e sem espinhas, como tilápia, linguado, robalo ou peixe-prego mantido bem gelado. - Adicione 2 cubos de gelo na tigela enquanto o peixe marina no limão para manter a temperatura baixa e textura firme. - Tempere com sal refinado fino para dissolver uniformemente no 'leite de tigre' formado pela marinada cítrica.

Variations

- Ceviche with passion fruit: add 2 tablespoons of fresh strained passion fruit pulp to the lemon juice in the marinade. - Spicy ceviche: add slices of chili pepper with seeds or fine zest of habanero pepper. - Ceviche with crunchy corn: add Peruvian toasted corn (canchita) or cooked green corn kernels on top.

Substitutions

- White fish: use fresh cubed salmon, cooked and chilled shrimp, or cubed heart of palm for a vegetable version. - Tahitian lime juice: mix with tangerine or sweet orange juice for a sweeter citrus touch. - Fresh cilantro: replace with finely chopped fresh parsley leaves with a touch of mint if you don't like cilantro.

How to Store

O ceviche deve ser consumido logo após o preparo. Não guarde por mais de 12 horas na geladeira, pois a acidez do limão continua cozinhando a carne do peixe, deixando-a quebradiça e esbranquiçada.

Can You Freeze It?

Do not freeze under any circumstances. The lemon-cured fish, avocado, and mango suffer complete degradation of physical texture under freezing.

What to Serve With

Serve with crispy sweet potato chips, corn tortilla chips (nachos), or slices of grilled corn on the cob. A glass of chilled white wine (Sauvignon Blanc), light beer, or sparkling water with lemon completes the table.