Immerse yourself in the vibrant flavors of the tropics with our guide to creating the ultimate island ceviche with tropical fruit. This mouthwatering dish combines the bright acidity of citrus with the natural sweetness of exotic fruits, resulting in a refreshing and flavorful experience. Whether you're a seasoned chef or just starting your culinary journey, this article will provide you with all the essential tips and tricks to craft a ceviche that will transport your taste buds to a tropical paradise.
Check out the recipes below so you can choose the best recipe for yourself!
CEVICHE WITH TROPICAL FRUIT AND HABANERO
Be sure to serve this ceviche immediately after mixing in the fruit: fresh mango and pineapple have enzymes that will break down the fish and make it mushy if left for too long.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Pour lime juice and orange juice through a sieve set over a large glass bowl. Add red snapper fillet and gently stir to combine (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade. Return fish to bowl.
- Add mango, pineapple, tomatoes, chile, red onion, cilantro, and olive oil. Season to taste with salt and pepper and more lime juice, if desired. Serve with tortilla chips.
Nutrition Facts : Calories 311 g, Fat 9 g, Fiber 3 g, Protein 31 g, SaturatedFat 2 g
LOBSTER CEVICHE WITH PASSION FRUIT
Steps:
- Dice the lobsters into large pieces and place in a large mixing bowl. Add the onion, tomatoes, scallions, and orange segments.
- In a separate bowl, combine the mango nectar, lime juice, and the passion fruit juice. Add the juice mixture to the lobster mixture and season with cilantro, salt, and pepper, to taste.
- Arrange sliced mango and grapefruit segments on a plate and top with ceviche.
ISLAND CEVICHE WITH PICKLED ONIONS
Provided by Alton Brown
Categories appetizer
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.
- In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.
- Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.
- In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.
Tips:
- Choose the freshest seafood possible. Fresh seafood will have a mild, sweet smell and a firm, elastic texture. Avoid seafood that smells fishy or has a slimy texture.
- Use a variety of tropical fruits. This will give your ceviche a complex and flavorful taste. Some good options include mango, pineapple, papaya, and avocado.
- Don't overcook the seafood. Seafood should be cooked just until it is opaque and tender. Overcooked seafood will be tough and chewy.
- Serve the ceviche immediately. Ceviche is best served fresh. If you need to make it ahead of time, store it in the refrigerator for no more than 24 hours.
Conclusion:
Island ceviche with tropical fruit is a refreshing and flavorful dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own liking. With a few simple tips, you can make a delicious and impressive ceviche that will wow your guests.
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