Ceviche with Pomelo and Soursop
“A bright and refreshing ceviche featuring fresh fish marinated in citrus and complemented by pomelo and soursop.”
Pomelo
Soursop
Red Onion
Cilantro
Fish
LimeWhere it comes from
Ceviche with Pomelo and Soursop is a refreshing dish that showcases the vibrant flavors of Peruvian cuisine. This dish highlights the country's rich seafood tradition and the use of local ingredients like pomelo and soursop, providing a unique twist on classic ceviche. Surprisingly, the combination of citrus fruits not only enhances the flavor but also adds a beautiful presentation.
On the Palate
How it's made
5 steps · Show ↓18 min active · 15 min waiting
How it's made
5 steps · Show ↓- 15 min
Cut the fish into small, bite-sized pieces and place them in a shallow dish. Squeeze enough lime juice over the fish to cover it completely, ensuring each piece is submerged. Let it marinate in the refrigerator for 15-20 minutes until the fish turns opaque and firm.
- 25 min
While the fish marinates, finely slice the red onion and chop the cilantro. Peel and segment the pomelo, removing the membrane from each segment for a tender bite.
- 35 min
Once the fish is ready, drain any excess lime juice and combine it with the prepared onion, cilantro, pomelo segments, and soursop pulp. Season with finely chopped chili pepper to taste for a hint of heat.
- 42 min
Gently toss the ceviche mixture to combine all the ingredients evenly, ensuring the flavors meld together. Adjust seasoning as needed with additional lime juice or salt.
- 51 min
Serve the ceviche chilled, allowing the refreshing citrus and tropical fruit flavors to shine. Garnish with additional cilantro leaves if desired.
