Ceviche is an emblematic dish of Latin American cuisine, with roots in the pre-Columbian cultures of Peru and Ecuador. Its traditional preparation consists of marinating raw fish in citrus juice, usually lemon or lime, which generates a chemical cooking that changes the texture of the fish and enhances its flavor. Over time, this preparation has evolved and has been adapted to different ingredients and culinary styles, giving way to vegetarian versions that preserve the freshness and complexity of flavors of traditional ceviche.
In this recipe, hibiscus flower is the star, providing an acidic and slightly fruity flavor reminiscent of marinated fish. Its meaty texture makes it an excellent vegetable substitute, while its vibrant reddish color enhances the presentation of the dish. In addition to being an innovative alternative, this ceviche is highly nutritious, as it contains ingredients rich in vitamins, minerals and antioxidants. Hibiscus, for example, is known for its diuretic properties and high vitamin C content, while fresh mushrooms and vegetables offer fiber, vegetable proteins and healthy fats.
Ingredients
For the hibiscus base:
1 cup dried hibiscus flowers
3 cups of water
1 tablespoon sugar (optional)
½ teaspoon salt
For the ceviche:
1 cup fresh mushrooms (mushrooms), sliced
1 cucumber, cut into small cubes
1 avocado, diced
½ cup ripe mango, diced (optional)
½ red onion, finely julienned
1 serrano chile, finely chopped (optional)
½ cup cherry tomatoes, cut in half
¼ cup fresh cilantro, chopped
Juice of 4 lemons
Juice of 1 orange
1 tablespoon olive oil
Salt and pepper to taste
To decorate:
Fresh coriander leaves
Lemon slices
Plantain chips or toast
Preparation
Prepare the hibiscus base
In a saucepan, heat the 3 cups of water until they reach boiling point.
Add the hibiscus flowers and cook over medium heat for approximately 10 minutes to extract their flavor and color.
Remove from heat and strain, reserving the flowers and discarding the liquid or using it to prepare a refreshing drink.
Rinse the cooked flowers under cold water and drain well. Chop finely and mix with a pinch of salt and sugar to balance the flavour.
Marinate and mix the ingredients
In a large bowl, combine the chopped hibiscus with the mushrooms, cucumber, avocado, mango, red onion, serrano chile, cherry tomatoes and chopped cilantro.
Squeeze the lemon and orange juice over the mixture and add the olive oil.
Add salt and pepper to taste and mix well to ensure all ingredients are infused with citrus juices.
Let it rest in the refrigerator for at least 30 minutes so that the flavors can integrate and the texture of the ingredients can improve.
Serve and decorate
After resting, serve on plates or ceviche glasses.
Garnish with fresh cilantro leaves and lemon slices.
Serve with toast or plantain chips to add a crunchy element that contrasts with the freshness of the ceviche.
Notes and Tips
Vegetarian ceviche with hibiscus is an excellent option for those looking for fresh and healthy alternatives without losing the essence of Latin American flavors. Its combination of ingredients not only makes it delicious, but also provides multiple nutritional benefits. Hibiscus is rich in antioxidants and helps digestion, while avocado and olive oil provide healthy fats essential for the body.
For a more elegant presentation, small portions can be served in martini glasses or on lettuce leaves, making it a great choice for appetizers at special events. Additionally, if you want a more intense touch of flavor, you can add a little lime or orange zest at the time of serving.
This ceviche is a clear example of how cooking can evolve, adapt and reinvent itself without losing its essence. Through fresh ingredients and simple techniques, it is possible to create sophisticated dishes, full of flavour and with a perfect balance between tradition and innovation.
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