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Active Time:25 minsTotal Time:2 hrs 25 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:2 hrs 25 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:2 hrs 25 mins
Total Time:
2 hrs 25 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipeThe Mediterranean diet has long been deemed one of the healthiest ways to eat for longevity and to help protect against chronic conditions. But it’s time to expand our view on what it means to follow the Mediterranean diet with a fresh and more personal perspective. In our spotlight,The New Mediterranean Diet, we share recipes and nutrition advice that represent a more inclusive interpretation of this celebrated eating pattern.The amalgamation of cultures, traditions and culinary diversity is what makes the tapestry of my Dominican American identity and its cuisine so profoundly unique and undeniably enticing. And to me, food tells the journey of our nation’s people best. It reveals the essence of our ancestors and thoroughly embraces our Indigenous, island persona, through zestiness and sabor (flavor).By drawing on culinary delicacies, native wisdom and the influences of Spain, Africa and Latin America, Dominicans strung together their very own island cuisine through open interpretation. At some point Dominicans began looking to our Peruvian and Spanish counterparts for practical culinary inspiration and happened upon ceviche—perhaps the most perfectly fresh, hyper-local summertime meal there is.Ceviche is a delicacy that has been relished for centuries. In its bare-bones form, ceviche is raw fish marinated and “cooked” in citrus juice, typically lime or lemon. The acid in the citrus juice causes the proteins to break down, which gives the seafood a cooked texture, while retaining an enormous amount of flavor.Just as the people of the Mediterranean look to the sea for its bounty, so do the people of the Caribbean. Ceviche originates from the coastal regions of Latin America, more specifically, modern-day Peru (where it’s touted as the national dish). Over thousands of years, ceviche has exploded in popularity. From coast to coast, ceviche is enjoyed for its fresh ingredients, bright flavors and varying textures—and it has a special place in my heart.When I think of ceviche, I think back to the stories of my father’s childhood. When he was young, there was still a general lack of cold food storage and reliable electricity on the island. As a first generation Dominican American, I heard stories about the power cutting out often. In his own words, “I had to resort toFlintstone-like innovations in order to maintain, prepare and preserve fresh food—especially fish.” It’s no wonder Dominicans welcomed Peru’s national dish of ceviche, often served along our shores, in cafes and local households as if it had its origins on Quisqueya (the island of the Dominican Republic and Haiti) itself. Thank you, Peru!It’s absolutely true what they say. Ceviche is bright, enticing and nourishing. After a long, sun-kissed, summer day, I crave it. It’s that perfect something that’s light and refreshing and contrasts with the heavy heat of midsummer. I have found myself craving it while at the beach or at my very own Vermont homestead. It makes perfect sense that it found its sense of place in hot, tropical climates.At my Dominican fusion catering company, Cafe Mamajuana, we offer a version of ceviche where we take an otherwise “traditional” Peruvian recipe and rejigger it to include some indigenous Dominican ingredients. These modifications give it a distinctly Caribbean taste that is a bit sexier and has more depth than your average lime-forward ceviche. I think it checks all the boxes. The nuttiness of the coconut milk, punch from the citrus juice and careful heat from the aji amarillo paste helps bring this dish from the minor leagues straight into the major leagues—Dominican style! My ceviche recipe is an ode to culture, mixture and an open interpretation of colonialism, Indigenous food preservation and the sometimes hodgepodge food of the diaspora.
Jump to recipe
The Mediterranean diet has long been deemed one of the healthiest ways to eat for longevity and to help protect against chronic conditions. But it’s time to expand our view on what it means to follow the Mediterranean diet with a fresh and more personal perspective. In our spotlight,The New Mediterranean Diet, we share recipes and nutrition advice that represent a more inclusive interpretation of this celebrated eating pattern.The amalgamation of cultures, traditions and culinary diversity is what makes the tapestry of my Dominican American identity and its cuisine so profoundly unique and undeniably enticing. And to me, food tells the journey of our nation’s people best. It reveals the essence of our ancestors and thoroughly embraces our Indigenous, island persona, through zestiness and sabor (flavor).By drawing on culinary delicacies, native wisdom and the influences of Spain, Africa and Latin America, Dominicans strung together their very own island cuisine through open interpretation. At some point Dominicans began looking to our Peruvian and Spanish counterparts for practical culinary inspiration and happened upon ceviche—perhaps the most perfectly fresh, hyper-local summertime meal there is.Ceviche is a delicacy that has been relished for centuries. In its bare-bones form, ceviche is raw fish marinated and “cooked” in citrus juice, typically lime or lemon. The acid in the citrus juice causes the proteins to break down, which gives the seafood a cooked texture, while retaining an enormous amount of flavor.Just as the people of the Mediterranean look to the sea for its bounty, so do the people of the Caribbean. Ceviche originates from the coastal regions of Latin America, more specifically, modern-day Peru (where it’s touted as the national dish). Over thousands of years, ceviche has exploded in popularity. From coast to coast, ceviche is enjoyed for its fresh ingredients, bright flavors and varying textures—and it has a special place in my heart.When I think of ceviche, I think back to the stories of my father’s childhood. When he was young, there was still a general lack of cold food storage and reliable electricity on the island. As a first generation Dominican American, I heard stories about the power cutting out often. In his own words, “I had to resort toFlintstone-like innovations in order to maintain, prepare and preserve fresh food—especially fish.” It’s no wonder Dominicans welcomed Peru’s national dish of ceviche, often served along our shores, in cafes and local households as if it had its origins on Quisqueya (the island of the Dominican Republic and Haiti) itself. Thank you, Peru!It’s absolutely true what they say. Ceviche is bright, enticing and nourishing. After a long, sun-kissed, summer day, I crave it. It’s that perfect something that’s light and refreshing and contrasts with the heavy heat of midsummer. I have found myself craving it while at the beach or at my very own Vermont homestead. It makes perfect sense that it found its sense of place in hot, tropical climates.At my Dominican fusion catering company, Cafe Mamajuana, we offer a version of ceviche where we take an otherwise “traditional” Peruvian recipe and rejigger it to include some indigenous Dominican ingredients. These modifications give it a distinctly Caribbean taste that is a bit sexier and has more depth than your average lime-forward ceviche. I think it checks all the boxes. The nuttiness of the coconut milk, punch from the citrus juice and careful heat from the aji amarillo paste helps bring this dish from the minor leagues straight into the major leagues—Dominican style! My ceviche recipe is an ode to culture, mixture and an open interpretation of colonialism, Indigenous food preservation and the sometimes hodgepodge food of the diaspora.
The Mediterranean diet has long been deemed one of the healthiest ways to eat for longevity and to help protect against chronic conditions. But it’s time to expand our view on what it means to follow the Mediterranean diet with a fresh and more personal perspective. In our spotlight,The New Mediterranean Diet, we share recipes and nutrition advice that represent a more inclusive interpretation of this celebrated eating pattern.
The amalgamation of cultures, traditions and culinary diversity is what makes the tapestry of my Dominican American identity and its cuisine so profoundly unique and undeniably enticing. And to me, food tells the journey of our nation’s people best. It reveals the essence of our ancestors and thoroughly embraces our Indigenous, island persona, through zestiness and sabor (flavor).
By drawing on culinary delicacies, native wisdom and the influences of Spain, Africa and Latin America, Dominicans strung together their very own island cuisine through open interpretation. At some point Dominicans began looking to our Peruvian and Spanish counterparts for practical culinary inspiration and happened upon ceviche—perhaps the most perfectly fresh, hyper-local summertime meal there is.
Ceviche is a delicacy that has been relished for centuries. In its bare-bones form, ceviche is raw fish marinated and “cooked” in citrus juice, typically lime or lemon. The acid in the citrus juice causes the proteins to break down, which gives the seafood a cooked texture, while retaining an enormous amount of flavor.
Just as the people of the Mediterranean look to the sea for its bounty, so do the people of the Caribbean. Ceviche originates from the coastal regions of Latin America, more specifically, modern-day Peru (where it’s touted as the national dish). Over thousands of years, ceviche has exploded in popularity. From coast to coast, ceviche is enjoyed for its fresh ingredients, bright flavors and varying textures—and it has a special place in my heart.
When I think of ceviche, I think back to the stories of my father’s childhood. When he was young, there was still a general lack of cold food storage and reliable electricity on the island. As a first generation Dominican American, I heard stories about the power cutting out often. In his own words, “I had to resort toFlintstone-like innovations in order to maintain, prepare and preserve fresh food—especially fish.” It’s no wonder Dominicans welcomed Peru’s national dish of ceviche, often served along our shores, in cafes and local households as if it had its origins on Quisqueya (the island of the Dominican Republic and Haiti) itself. Thank you, Peru!
It’s absolutely true what they say. Ceviche is bright, enticing and nourishing. After a long, sun-kissed, summer day, I crave it. It’s that perfect something that’s light and refreshing and contrasts with the heavy heat of midsummer. I have found myself craving it while at the beach or at my very own Vermont homestead. It makes perfect sense that it found its sense of place in hot, tropical climates.
At my Dominican fusion catering company, Cafe Mamajuana, we offer a version of ceviche where we take an otherwise “traditional” Peruvian recipe and rejigger it to include some indigenous Dominican ingredients. These modifications give it a distinctly Caribbean taste that is a bit sexier and has more depth than your average lime-forward ceviche. I think it checks all the boxes. The nuttiness of the coconut milk, punch from the citrus juice and careful heat from the aji amarillo paste helps bring this dish from the minor leagues straight into the major leagues—Dominican style! My ceviche recipe is an ode to culture, mixture and an open interpretation of colonialism, Indigenous food preservation and the sometimes hodgepodge food of the diaspora.
Cook Mode(Keep screen awake)Ingredients1 ½poundsstriped sea bassorother fresh sushi-grade fish, cut into 1/2- to 1-inch cubes¾cupfresh lime juice (from about 8 limes)½cupchopped red onion plus 1 cup thinly sliced, divided¼cupcoconut milk¼cuptangerine juiceororange juice3clovesgarlic, peeled1(1 inch) piecefresh ginger, peeled1serrano pepperorother hot pepper, such as Fresno, jalapeñoorhabanero1teaspoonají amarillo paste (optional; see Tip)½cupchopped cucumber (optional)1teaspoonsalt½teaspoonground pepper, or to taste¼cupchopped fresh cilantro leaves¼cupfresh mint leaves
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsstriped sea bassorother fresh sushi-grade fish, cut into 1/2- to 1-inch cubes
¾cupfresh lime juice (from about 8 limes)
½cupchopped red onion plus 1 cup thinly sliced, divided
¼cupcoconut milk
¼cuptangerine juiceororange juice
3clovesgarlic, peeled
1(1 inch) piecefresh ginger, peeled
1serrano pepperorother hot pepper, such as Fresno, jalapeñoorhabanero
1teaspoonají amarillo paste (optional; see Tip)
½cupchopped cucumber (optional)
1teaspoonsalt
½teaspoonground pepper, or to taste
¼cupchopped fresh cilantro leaves
¼cupfresh mint leaves
DirectionsCombine 2 or 3 fish cubes, lime juice, chopped onion, coconut milk, tangerine (or orange) juice, garlic, ginger, serrano (or other hot pepper) and ají paste (if using) in a blender; puree until smooth. Pour into a large nonreactive bowl. Add the remaining fish and toss to coat. Stir in sliced onion, cucumber (if using), salt and pepper. Refrigerate for at least 2 hours or up to 4 hours.Stir in cilantro and mint just before serving.To make aheadRefrigerate for up to 4 hours.TipAjí amarillo is a yellow chile pepper from Peru. It lends gentle, fruity heat and a sunny hue to any dish it’s used in. Look for ají amarillo paste in Latin markets or online.Originally appeared: EatingWell.com, July 2023
Directions
Combine 2 or 3 fish cubes, lime juice, chopped onion, coconut milk, tangerine (or orange) juice, garlic, ginger, serrano (or other hot pepper) and ají paste (if using) in a blender; puree until smooth. Pour into a large nonreactive bowl. Add the remaining fish and toss to coat. Stir in sliced onion, cucumber (if using), salt and pepper. Refrigerate for at least 2 hours or up to 4 hours.Stir in cilantro and mint just before serving.To make aheadRefrigerate for up to 4 hours.TipAjí amarillo is a yellow chile pepper from Peru. It lends gentle, fruity heat and a sunny hue to any dish it’s used in. Look for ají amarillo paste in Latin markets or online.
Combine 2 or 3 fish cubes, lime juice, chopped onion, coconut milk, tangerine (or orange) juice, garlic, ginger, serrano (or other hot pepper) and ají paste (if using) in a blender; puree until smooth. Pour into a large nonreactive bowl. Add the remaining fish and toss to coat. Stir in sliced onion, cucumber (if using), salt and pepper. Refrigerate for at least 2 hours or up to 4 hours.
Stir in cilantro and mint just before serving.
To make ahead
Refrigerate for up to 4 hours.
Tip
Ají amarillo is a yellow chile pepper from Peru. It lends gentle, fruity heat and a sunny hue to any dish it’s used in. Look for ají amarillo paste in Latin markets or online.
Originally appeared: EatingWell.com, July 2023
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Nutrition Facts(per serving)144Calories3gFat8gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
