Ceviche

Description:

This ceviche is a vibrant and fresh seafood dish, showcasing a colorful array of ingredients. The dish features tender pieces of white fish marinated in a citrusy dressing, accompanied by crunchy vegetables and a sprinkle of fresh herbs. The presentation is as appealing as the flavors, making it an excellent appetizer or light main course.

Serves: 4 people

Ingredients:

• 1 lb (450 g) fresh white fish (such as sea bass, snapper, or halibut), cut into 1/2-inch cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1 cup fresh lemon juice (about 4-6 lemons)
• 1/2 cup fresh orange juice (about 2 oranges)
• 1 red onion, thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small cucumber, diced
• 1-2 radishes, thinly sliced
• 1 small sweet potato, peeled and diced
• 1-2 small red chili peppers, thinly sliced (optional)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Microgreens, for garnish

Instructions:

1. Marinate the Fish:

• Place the cubed fish in a large bowl.
• Pour the lime, lemon, and orange juices over the fish, ensuring it is completely submerged.
• Cover and refrigerate for at least 30 minutes to 1 hour, or until the fish turns opaque and is "cooked" by the citrus juices.

2. Prepare the Vegetables:

• While the fish is marinating, prepare the vegetables.
• Thinly slice the red onion and radishes, and dice the red and yellow bell peppers, cucumber, and sweet potato.
• If using, thinly slice the red chili peppers.
• Chop the cilantro and parsley.

3. Cook the Sweet Potato:

• Bring a pot of salted water to a boil.
• Add the diced sweet potato and cook until tender, about 5-7 minutes.
• Drain and set aside to cool.

4. Assemble the Ceviche:

• Once the fish is ready, drain off most of the citrus juice, leaving a little behind for flavor.
• Add the red onion, bell peppers, cucumber, radishes, sweet potato, and chili peppers (if using) to the fish.
• Gently toss to combine.

5. Season and Serve:

• Drizzle the olive oil over the ceviche and gently mix.
• Season with salt and freshly ground black pepper to taste.
• Garnish with chopped cilantro, parsley, and microgreens.
• Serve immediately, ensuring it is well-chilled.

Serving Suggestions:

Serve the ceviche in small bowls or plates, optionally with tortilla chips or slices of avocado on the side. Enjoy this fresh and zesty dish as a starter or a light main course.