Ceviche is a popular dish in Central and South America and is gaining popularity in The United States. It is certainly one of my favorite dishes. In a ceviche, cubes of fresh, raw fish are marinated in citrus juice, which denatures the surface proteins as cooking would. I designed my recipe based on my dad’s nostalgic description of the dish he had in Costa Rica. My ceviche has a subtle sweetness from a bit of sugar and a splash of gingerale, which balances the tart lime. Avacados and corn are classic pairings, but I also added juicy costa rican pineapple, cherry tomatoes, and edamame.
Ingredients:
- Fresh Marlin and Tilapia, cubed
- Ripe Avocado, chopped
- Pineapple, diced
- Frozen Peas, thawed
- Cherry Tomatoes, halved
- Corn (frozen or fresh)
- Red Onion, diced
- Canned Chickpeas
Marinade:
- Lime Juice, be generous
- Ginger Ale, a splash
- Fresh Garlic, minced
- Jalopeño, minced
- Salt and Pepper, don’t skimp
- GOYA Cilantro Cooking Base
- Sugar, a hint
Directions:
- Prepare marinade and pour over ingredients in a shallow dish. There needs to be enough liquid to almost cover the fish. Refrigerate covered for about 1 hour, carefully folding every 15 minutes. Serve alone or with tortilla chips.
Tips:
- The fresher the fish, the safer and tastier the ceviche.
- Be sure to use enough lime juice than you think or you’ll be eating sashimi, not ceviche
- Cut your ceviche pieces all the same size.
- Ripe avocados should be tender to the touch. Next, break off the stubby stem. If it’s green, it’s fresh.
- Slice lengthwise all around the avocado and twist to open. Take a careful wack with the chef’s knife and twist to dislodge the pit.