Pacific Sierra Fish Ceviche
- ๐ 1.5 kg Pacific Sierra Fish (yields approximately 700g of scraped pulp)
- ๐ง 1 tablespoon Salt
- ๐ถ๏ธ 1 teaspoon Black Pepper
- ๐ 3 large ripe tomatoes
- ๐ถ๏ธ 2 Serrano Peppers
- ๐ง 1 large red onion
- ๐ฅ 1 cucumber
- ๐ฟ 1 large bunch of cilantro
- ๐ 1 kg limes, freshly squeezed (equivalent to 1-1/4 cups or 295ml lime juice)
This refreshing Baja Ceviche captures the vibrant essence of Peruvian cuisine, using a unique scraping technique for tender fish, combined with fresh vegetables and spices. Perfect as an appetizer or a light main dish, it is visually appealing and delicious.
This delicious baja ceviche recipe draws from the vibrant flavors of Peruvian cuisine, offering a refreshing dish perfect as an appetizer or light main. Using the "scraping technique" for an unbelievably tender texture, it combines fresh produce and spices into a delectable, visually appealing dish that captures the essence of traditional ceviche.
Ingredients
๐ 1.5 kg Pacific Sierra Fish yields approximately 700g of scraped pulp
๐ง 1 tablespoon Salt Generic
๐ถ๏ธ 1 teaspoon Black Pepper Generic
๐
3 large ripe tomatoes Generic
๐ถ๏ธ 2 Serrano Peppers Generic
๐ง
1 large red onion Generic
๐ฅ 1 cucumber Generic
๐ฟ 1 large bunch of cilantro Generic
๐ 1 kg limes, freshly squeezed equivalent to 1-1/4 cups or 295ml lime juice Generic
Optional Serving Ingredients
๐ฅ Hellmann's Mayonnaise
๐ถ๏ธ Salsa Valentina or Salsa Botanera Hot Sauce
๐
Heinz Ketchup
๐ Saladitas Gamesa Crackers
๐ฅ 1 avocado, sliced Generic
๐ฝ Tortilla Chips Generic
Instructions
1- Prepare the Fish:
- On a cutting board, fillet the Pacific Sierra fish by making angled cuts beneath its fins and along the dorsal spine. Extract the meat using the scraping technique with a spoon, following the grain. Aim for about 700g of pulp. Remove dark meat and any undesirable parts.
- Break up larger fish chunks, season with salt and black pepper, and mix in the diced red onion.
- Pour 1-1/4 cups of lime juice over the fish-onion mixture, ensuring it is covered, and refrigerate for 40 minutes to marinate.
2- Prepare the Vegetables:
- Dice the tomatoes finely.
- Trim both ends of the cucumber, rub one end until it foams, peel strips for presentation, halve, deseed, and dice finely.
- Finely chop the cilantro and serrano peppers to taste (reserve in a ramekin for serving).
3- Assemble the Ceviche:
- After marination, check the fish's color and texture; it should be opaque. Strain excessive lime juice if desired for a less liquid ceviche.
- Mix marinated fish with tomatoes, cucumber, and cilantro in a serving dish. Season to taste, and ensure even distribution of ingredients.
Prep Time: 30 minutes
Marination Time: 40 minutes
Total Time: Approximately 1 hour 10 minutes
Servings: 6
Nutritional Information per Serving: (approx.)
- Calories: 150
- Protein: 20g
- Fat: 5g
- Carbohydrates: 8g
Equipment: - ๐ช Cuisinart Chef's Knife
- ๐งซ Wooden Cutting Board Generic
- ๐ฅ Metal Spoon Generic
- ๐ด Metal Fork Generic
- ๐ฒ Glass Mixing Bowls Generic Pyrex-style
- ๐ Green Plastic Lime Squeezer Generic
- โ Metal Mesh Strainer Generic
- ๐ Glass Measuring Cup Generic
- ๐ Small Blue Ceramic Ramekin Generic
- ๐ฅ Blue Glass Rectangular Baking Dish Generic
- ๐ง Yellow Silicone-tipped Tongs Generic
- ๐งบ Woven Basket Generic for presentation
Cooking Tips:
- Scraping fish with a spoon ensures tender, boneless texture.
- Marinating with onion helps to mellow it while infusing flavor.
- Use glass to prevent any reaction with lime juice.
- Removing cucumber seeds and bitterness enhances the dish's flavor.
#ceviche #peruviancuisine #seafood #scrapingtechnique #freshflavors
Zelecisne Recetas: https://www.youtube.com/@ZelecisneRecetas
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