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.

Ceviche De Poisson Tropical (tropical Fish Ceviche)

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

  1. 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.
  2. Once the fish is "cooked," drain off the lime juice.
  3. Add the red onion, habanero peppers, mango, pineapple, and cilantro to the fish. Gently toss to combine.
  4. Season with salt and pepper to taste.
  5. 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