Rapa Nui Ceviche

Rapa Nui Ceviche is a traditional dish from Easter Island, known for its fresh and vibrant flavors. This dish is a perfect representation of Pascuense cuisine, featuring the island's abundant seafood and tropical ingredients.

Rapa Nui Ceviche

Ingredients

  • 1 lb fresh white fish fillets, diced
  • 1 cup lime juice
  • 1 red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, seeded and minced
  • 1 cup coconut milk
  • 1 mango, diced
  • 1/4 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. Cover and refrigerate for 2 hours, stirring occasionally.
  2. Add the red onion, red bell pepper, jalapeño, and coconut milk to the fish mixture. Stir gently to combine.
  3. Gently fold in the diced mango and chopped cilantro. Season with salt and pepper to taste.
  4. Refrigerate for an additional 30 minutes to let the flavors meld together.
  5. Serve the Rapa Nui Ceviche chilled, garnished with additional cilantro if desired.

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 Refrigerator

Tools

Knife Cutting board Measuring cup Measuring spoon

Serving suggestions

Serve the Rapa Nui Ceviche with crispy plantain chips or on a bed of lettuce for a refreshing appetizer.

Tips & tricks

For the best results, use the freshest fish available and ensure it is properly marinated in the lime juice.

Cost

$20