Entree: Colombia – Amazonian Colombia – Ceviche de Pirarucú (Marinated raw Amazonian arapaima in citrus juice with peppers and herbs)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
40 min
Total
55 min
Ingredients
- 1 lb (450 g) pirarucú (arapaima) fillet, skinless and boneless, cut into 1/2–3/4 in (1–2 cm) cubes
- 1 cup (240 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1 small red onion, thinly sliced — about 4 oz (115 g)
- 1 small sweet red bell pepper, seeded and finely diced — about 4 oz (115 g)
- 1 small hot chili or ají (mild or hot to taste), finely chopped (or 1/2 tsp / 1 g crushed red pepper)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (optional, to round flavors)
- 1 tsp (5 ml) honey or panela syrup (optional, to balance acidity)
- To serve: fried cassava (yuca) chips or ripe plantain chips
Instructions
1. Rinse the pirarucú fillet under cold water, pat dry, then cut into uniform 1/2–3/4 inch (1–2 cm) cubes for even curing.
2. In a nonreactive bowl combine the lime juice and orange juice; add the fish cubes and stir gently to submerge. Cover and refrigerate 15–25 minutes until the fish is opaque and slightly firm but still tender (taste after 15 minutes to judge doneness to preference).
3. While the fish cures, place the thinly sliced red onion in cold water for 5 minutes to mellow sharpness, then drain and pat dry.
4. Drain about half of the citrus marinade from the fish (leave enough to keep the fish moist and flavored), then add the drained onion, diced red pepper, chopped chili, cilantro, salt, pepper, oil and honey or panela if using. Toss gently to combine.
5. Adjust seasoning with additional salt or a splash more citrus if needed. Let rest refrigerated 5–10 minutes for flavors to marry; ceviche is best served cold but not ice cold.
6. Serve chilled with fried cassava or plantain chips alongside and garnish with extra cilantro leaves.
