Citrus Grouper Ceviche with Fresh Herbs Recipe

柑橘石斑鱼酸橘汁腌鱼配新鲜香草食谱

4.8

这道色彩鲜艳的酸橘汁腌鱼以鲜嫩的石斑鱼为特色,浸泡在浓郁的柑橘汁中,将鱼“煮”得恰到好处。配上新鲜的香草、少许辣椒和爽脆的蔬菜,这道菜清淡、清爽,非常适合温暖的天气。这是一种简单的、无需烹饪的食谱,与玉米片搭配得很好,也可以作为独立的开胃菜。

Ingredients:

  • 500克新鲜石斑鱼,切丁
  • ½ 杯青柠汁
  • ¼ 杯柠檬汁
  • ¼ 杯橙汁
  • 1 个小红洋葱,切成小块
  • 1 个小番茄,切丁
  • 1 个墨西哥辣椒,切碎(可选)
  • ¼ 杯新鲜香菜,切碎(另加一些用于装饰)
  • 1 个鳄梨,切片(装饰用)
  • 1 汤匙 橄榄油
  • 盐和胡椒,调味
  • 玉米片,供食用

Instructions:

  1. Marinate the Grouper
    1 Marinate the Grouper

    Dice the fresh grouper into small, bite-sized pieces. Place the fish in a large bowl and cover with a mixture of lime juice, lemon juice, and orange juice. Add salt and stir gently to coat. Cover and refrigerate for 30 minutes to 1 hour, until the fish becomes opaque.

  2. Prepare the Vegetables and Herbs
    2 Prepare the Vegetables and Herbs

    While the fish marinates, finely chop the red onion, coriander, jalapeño, and tomatoes. After the fish is done marinating, drain excess liquid and toss in the chopped vegetables, coriander, and chilli. Drizzle with olive oil and season with additional salt and pepper, if needed.

  3. Serve
    3 Serve

    Garnish with avocado slices and extra coriander. Serve the grouper ceviche with tortilla chips or over a bed of lettuce for a fresh and light meal.

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