Name: Tropical Fruit Ceviche
Prep time: 15 min
Cook time: PT-496654H59M24S
Total time: 15 min
Cuisine: Pan-Asian
Ingredients: 1 pound fresh sashimi grade snapper, corvina, or other firm white fish; ¼ teaspoon salt; 7 pieces lychee from 1 can lychees; 1/8 fresh pineapple, about 1 cup; ¼ red pepper; ¼ red onion; 2 tablespoons cilantro, roughly chopped; 6 limes (should yield ¾ cup juice); 4 Tablespoons white vinegar; 2 Tablespoons sugar; 1 teaspoon salt; ⅛ teaspoon ground black pepper

Ingredients

Scale

1 pound fresh sashimi grade snapper, corvina, or other firm white fish
¼ teaspoon salt
7 pieces lychee from 1 can lychees
1/8 fresh pineapple, about 1 cup
¼ red pepper
¼ red onion
2 tablespoons cilantro, roughly chopped

Dressing:

6 limes (should yield ¾ cup juice)
4 Tablespoons white vinegar
2 Tablespoons sugar
1 teaspoon salt
⅛ teaspoon ground black pepper

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Instructions

Cut the limes in half and juice. Mix the juice in a cup with the vinegar, sugar, salt, and ground pepper until the sugar dissolves.
Using a sharp knife, core the pineapple and then cut the pineapple away from the peel. Cut it into a small dice. Set aside on a plate.
Cut the lychee fruit into quarters and add it to the plate.
Peel and finely slice the red onion. Put the onion into a colander and then rinse the onion under running water. Let the water drain fully from the onions and then add them to the plate of fruit.
Slice the red pepper very thinly and then cut across it to create a very fine dice. Add it to the veggie/fruit plate.
Cut the fish into medium cubes roughly ½ inch big. Put it into a non-reactive bowl and season it with a ¼ teaspoon of salt. Toss the fish to distribute the salt.
Add half of the lime dressing to the fish and mix well. After 1 minute, the fish will start to cook in the marinade and turn the liquid white. You can either pour the liquid off and discard it or chill it and serve it as a bracing little cocktail as Peruvians do.
Add all of the veggies and fruit to the fish along with the rest of the dressing. Mix everything together. Add the cilantro and mix again.
You can marinate the fish mixture in the refrigerator for up to two hours. The fish will continue to cook as it sits in the acidic marinade.
When you are ready to serve the ceviche, taste it for seasoning. Add a little salt and pepper as needed and gently toss the ceviche. Mound the ceviche onto a platter and serve garnishing with a little more cilantro. (You may need to drain the ceviche a little if there is a lot of liquid.)

Notes

* Ceviche is often served with sweet potato, giant crunchy peruvian corn, or even small pieces of corn on the cob. It’s also nice with lettuce cups or corn chips to scoop.

Keywords: ceviche, crudo, lychee, pineapple, tropical, fruit