A very easy Chilean reineta ceviche recipe to prepare and enjoy at home with the whole family, delicious, economical, and nutritious.
Contents
How to make Chilean Reineta Ceviche?
Ideal for enjoying with very fresh ingredients, reineta ceviche works perfectly in multiple circumstances, such as an appetizer or snack at the end of a hot day.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Preparation: 15 minutes
Servings: 4 people
Chilean Reineta Ceviche recipe
Ingredients
- 600 g of fresh reineta
- 200 ml of lemon juice
- 100 ml of olive oil
- 2 red onions, thinly sliced
- 2 whole onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 green chili, chopped
- ½ teaspoon of onion powder
- Sea salt
- Pepper
Preparation
- Clean the reineta very well, remove the spines, and chop into 1 to 2-centimeter cubes. Place in a large bowl, cover with plastic wrap, and refrigerate.
- Chop the bell peppers, chili, and spring onion into small cubes. Thinly slice the red onions, optionally soften them slightly with salt or hot water. Set aside.
- In a large bowl, add the olive oil, lemon juice, and mix with a kitchen whisk. Add the ginger and onion powder, season with salt and pepper to taste, and mix everything again to integrate the flavors.
- Add the oil and lemon mixture, bell peppers, onions, and spring onions to the bowl with the reineta. Optionally add the green chili. Mix everything with a wooden spoon and let it rest in the refrigerator for about 10 minutes.
- Serve the reineta ceviche immediately, ideally accompanied by a good pisco sour.
Benefits and properties of Reineta
Reineta is a white fish that is low in saturated fats and cholesterol, an excellent source of protein and essential nutrients for our body.
It is a rich source of healthy fats for the cardiac system, Omega 3, particularly EPA acid with a low caloric intake, ideal for people trying to control or lose weight.
Did you know?
Reineta is a species that primarily lives off the coast of Chile between Antofagasta and Los Rios, concentrating mainly in Lebu, Bío-Bío, and even in Tierra del Fuego.
