์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Palauan Fish Ceviche with Lime and Chili
A refreshing and vibrant ceviche featuring fresh, firm white fish 'cooked' in lime juice, enhanced with the heat of chili and the aromatic notes of local herbs.
๐ง ์ฌ๋ฃ
- 1 lb Firm white fish(such as snapper or mahi-mahi, cut into 1/2-inch cubes)
- 0.75 cup Fresh lime juice
- 0.5 cup Red onion(thinly sliced)
- 1-2 small Chili pepper(finely chopped (e.g., bird's eye or serrano), seeds removed for less heat)
- 0.25 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
- 1 diced Optional: Avocado
- 0.5 cup Optional: Cucumber(diced)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Place the cubed fish in a non-reactive bowl (glass or ceramic).
- 2
Pour the fresh lime juice over the fish, ensuring it is fully submerged. Stir gently.
- 3
Add the sliced red onion and chopped chili pepper to the bowl. Stir to combine.
- 4
Cover the bowl and refrigerate for at least 30 minutes, or until the fish turns opaque and appears 'cooked' through by the acidity of the lime juice. Stir occasionally.
- 5
Once the fish is ready, drain off about half of the lime juice. Stir in the chopped cilantro, salt, and pepper to taste.
- 6
If using, gently fold in the diced avocado and cucumber.
- 7
Serve immediately, chilled. It can be served on its own or with tortilla chips or slices of taro.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse the freshest, highest-quality fish you can find.
- โAdjust the amount of chili to your spice preference.
- โDo not over-marinate the fish, as it can become tough.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a tablespoon of finely diced bell pepper (any color) for extra crunch and color.
- A splash of orange juice can add a subtle sweetness to balance the lime.