This recipe combines the bright, refreshing flavors of classic Peruvian ceviche with the rich, creamy texture of an avocado mousse. It's a surprisingly easy dish to make, yet it tastes utterly sophisticated. I created this recipe after a trip to Peru—I was blown away by the freshness and vibrancy of the ceviche there, and wanted to recreate that experience at home. Plus I love avocado. I mean, who doesn't?
The key to a great ceviche is using the freshest ingredients possible. Opt for high-quality, sushi-grade fish for the best flavor and texture. And don't be afraid to experiment with different types of citrus fruits—blood orange or grapefruit could add an interesting twist. But remember: lime is king. The tangy, bright flavor of fresh lime is essential to that signature ceviche taste.
Required Equipments
- Sharp knife
- Cutting board
- Mixing bowls
- Whisk
- Citrus juicer (optional)
- Fine-mesh sieve or cheesecloth
- Serving bowls
Ceviche with Avocado Mousse: Frequently Asked Questions
Ceviche with Avocado Mousse
This ceviche recipe is a delightful fusion of flavors and textures, featuring fresh sea bass marinated in citrus juices and topped with a smooth, creamy avocado mousse.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare your fish. If using sea bass, thoroughly clean and pat it dry. Cut it into 1/2 inch cubes. If any bones remain, remove them carefully. This is important for a pleasant eating experience. Don't rush this step!
- Next, get your citrus juices ready. Freshly squeezed lime juice is key for the classic ceviche taste. You'll need about 1 cup for this recipe. Taste as you go; some limes are more acidic than others. I usually add a little orange juice for a bit more sweetness and depth of flavor, maybe 1/4 cup or so.
- Now for the marinade. In a medium-sized bowl, combine the lime juice, orange juice (if using), finely diced red onion (about 1/4 cup), finely minced jalapeño (optional, to taste), chopped cilantro (about 2 tablespoons), and a pinch of salt and pepper. Be generous with the cilantro! It really brightens up the dish. Stir well. Taste the mix, you might want more salt or lime juice.
- Add the fish cubes to the marinade, making sure all pieces are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, for the fish to 'cook' (it will become opaque and firm). Don't let it sit longer than 2 hours, or it'll get mushy!
- While the fish marinates, make the avocado mousse. For this, mash two ripe avocados in a bowl with a fork until mostly smooth. Add a squeeze of lime juice, a dollop of sour cream or Greek yogurt (for extra creaminess—optional), and salt and pepper to taste. This should be fairly thick, I don't use a blender but a fork is enough. The texture should be creamy but not runny. Taste and adjust seasoning as needed. If you want to be fancy, pass it through a fine mesh sieve for extra smoothness.
- Once the ceviche is ready, give it a gentle stir. You may need to adjust the salt or lime juice, depending on your preference. Do not be afraid to taste more than once!
- To serve, spoon the ceviche into individual bowls. Top generously with the avocado mousse. Garnish with extra cilantro sprigs and lime wedges, if desired. This really elevates the presentation. It's also a great way to make a simple dish look special.
- Serve immediately and enjoy! The best part? There's minimal cooking involved, so you have more time to enjoy the process and the company of whoever is lucky enough to share your culinary creation.
📝 Notes
- For a spicier ceviche, add more jalapeño or a pinch of cayenne pepper.
- If you don't have a citrus juicer, you can use a fork to squeeze the limes and oranges.
- Ensure the avocado is ripe to achieve a smooth and creamy mousse.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 25 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 20 mg
