Ceviche De Poisson Tropical (tropical Fish Ceviche)
Ceviche de poisson tropical, or Tropical Fish Ceviche, is a refreshing and flavorful dish that originates from French Guianan Cuisine. This dish is perfect for a light and healthy meal, especially during the hot summer months.
Ingredients
- 1 lb fresh white fish fillets, cut into small cubes
- 1 cup lime juice
- 1 red onion, thinly sliced
- 1-2 habanero peppers, finely chopped
- 1 cup diced mango
- 1 cup diced pineapple
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a glass or ceramic bowl, combine the fish and lime juice. Make sure the fish is completely submerged in the juice. Cover and refrigerate for about 2 hours, or until the fish is opaque and "cooked" by the lime juice.
- Once the fish is "cooked," drain off the lime juice.
- Add the red onion, habanero peppers, mango, pineapple, and cilantro to the fish. Gently toss to combine.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 5g
Supplies
Glass or ceramic bowl Cutting board Knife
Tools
Refrigerator
Serving suggestions
Serve the ceviche with crispy plantain chips or on a bed of lettuce for a refreshing appetizer or light meal.
Tips & tricks
For best results, use the freshest fish available and adjust the amount of habanero peppers to suit your spice preference.
Cost
$15