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.
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
- 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.
- Add the red onion, red bell pepper, jalapeño, and coconut milk to the fish mixture. Stir gently to combine.
- Gently fold in the diced mango and chopped cilantro. Season with salt and pepper to taste.
- Refrigerate for an additional 30 minutes to let the flavors meld together.
- 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