Paraná Herb Ceviche

Introduction

Paraná Herb Ceviche is a refreshing and flavorful dish hailing from the Paraná region of South America, which stretches across southern Brazil, northeastern Argentina, and parts of Paraguay. With a history deeply rooted in indigenous culinary traditions, this ceviche utilizes the abundance of fresh herbs found in local forests, offering a unique twist on a classic Latin American recipe.

Unlike traditional ceviche dishes that typically rely on lime or lemon for acidity, Paraná Herb Ceviche embraces the use of aromatic herbs like coriander and basil to impart not only zest but also a distinctively earthy flavor. This recipe celebrates the region's rich biodiversity, showcasing a medley of ingredients that are as nutritious as they are delicious.

Ingredients

1. White fish fillets - 500g
2. Lime juice - 1 cup
3. Coriander leaves - a handful, chopped
4. Basil leaves - a handful, finely chopped
5. Bell pepper - 1, finely diced
6. Red onion - 1, finely sliced
7. Chili peppers - 2, deseeded and finely chopped
8. Salt - to taste
9. Olive oil - 2 tablespoons
10. Corn - 1 ear, kernels removed
11. Romaine lettuce leaves - for serving

Preparation

Step 1: Prepare the Fish

Start by preparing the white fish fillets. Ensure the fish is fresh and firm before chopping it into bite-sized cubes. The choice of fish can vary depending on availability, but options like sea bass or tilapia are excellent choices for this ceviche.

Step 2: Marinating Process

In a large glass bowl, place the fish cubes and pour the lime juice over them until fully submerged. The acidity in the lime juice will "cook" the fish, turning it opaque and firm. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For exact time management, feel free to use a cooking timer.

Step 3: Prepare the Vegetables and Herbs

While the fish is marinating, take the time to prepare the rest of your ingredients. Chop the coriander and basil, ensuring the herbs are fresh and fragrant. Finely dice the bell pepper, slice the red onion, and chop the chili peppers, adjusting the number of peppers based on your spice preference.

Step 4: Combine Ingredients

After the fish has adequately "cooked" in the lime juice, remove it from the refrigerator. Drain the fish, reserving a bit of the lime juice for additional flavor. Mix the fish with the prepared coriander, basil, bell pepper, onion, and chili peppers. Drizzle with olive oil and season with salt to taste.

Step 5: Add Corn

Incorporate the corn kernels, adding a hint of sweetness and crunch to the ceviche. Mix all the ingredients gently to ensure even distribution of flavors.

Step 6: Serve

Arrange the rettuce leaves on a serving platter. Spoon the ceviche mixture over the leaves, creating a beautiful and appetizing presentation. This herb-infused ceviche pairs well with chilled wine or refreshing lemonade.

Tips for Enjoying Paraná Herb Ceviche

Savor the ceviche immediately after serving to fully enjoy the freshness of the ingredients. As the dish begins losing some of its vibrant textures over time, it is best consumed fresh. Additionally, consider pairing this ceviche with crusty bread or crispy tortilla chips to complement its tangy and robust flavors.

Conclusion

Paraná Herb Ceviche is more than just a dish; it is a celebration of the diverse and rich culinary heritage of the Paraná region. Each bite tells a story, connecting you to the lush landscapes and vibrant cultures from which it originates. Whether served as an appetizer or a refreshing main course, this ceviche encapsulates the essence of South America's enchanting flavors.