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  • Writer's pictureThis Maple Life

Embracing Summer Vibes: Savoring Nicaraguan Ceviche in Canada's Sunshine

Updated: Jan 14

Nicaraguan ceviche is like a refreshing slice of summer, straight from the shores of Nicaragua. When the days heat up, this dish takes center stage and shines, even in a place like Canada. Its origins trace back to coastal traditions, but its appeal transcends borders, making it a go-to choice for those seeking a simple yet incredibly delicious treat during the warmer months.The magic starts with fresh fish marinating in zesty lime juice, transforming its texture and infusing it with vibrant flavor. Add in red onion, red bell pepper, Cilantro, green pepper and you've got a colorful medley that not only captures the essence of Nicaraguan coastlines but also offers a burst of delightful taste, perfect for soaking in the Canadian summer vibes. So please enjoy this Nicaraguan ceviche in Canada!


Recipe for Nicaraguan ceviche:


Ingredients:

1 pound of fresh fish (corvina, tilapia, or similar), cut into small cubes

1 pound of shrimp

1 cup of lime juice

1 red onion, chopped

1 red bell pepper, chopped

1 green pepper, chopped

1/2 cup of fresh cilantro, chopped

1 avocado (optional)

Salt and pepper to taste


Instructions:

In a large bowl, place the fish cubes and cover them with lime juice. Make sure the fish is fully submerged. Allow it to marinate in the refrigerator for about 30 minutes, until the fish turns opaque and firm.

Once the fish is ready, drain the excess lime juice.

Add the red onion, red bell pepper, green pepper, cilantro to the marinated fish. Gently mix to combine the ingredients.

Season the ceviche with salt and pepper to taste. You can adjust the amount according to your personal preferences.

Let the ceviche rest in the refrigerator for an additional 15-20 minutes to allow the flavors to blend and develop.

Serve the ceviche in individual bowls and accompany it with crackers, or tortilla chips and avocado if you have.


Enjoy your homemade Nicaraguan ceviche! Remember that the marinating time for the fish is crucial for achieving the right texture and flavor.



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