A very easy Chilean reineta ceviche recipe to prepare and enjoy at home with the whole family—delicious, economical, and nutritious.
Contents
Nutrition Facts
Each serving of Chilean reineta ceviche contains approximately 300 kcal, 35 g of protein, 12 g of fat (2 g saturated), 45 mg of cholesterol, 10 g of carbohydrates, 4 g of sugar, and 450 mg of sodium.
How to Make Chilean Reineta Ceviche
Ideal for enjoying with very fresh ingredients, reineta ceviche works perfectly in multiple circumstances, such as as an appetizer or snack at the end of a hot day.
Prep Time: 15 minutes
Servings: 4
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
- Black pepper
Instructions
- 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, and optionally soften them slightly with salt or hot water. Set aside. In a large bowl, add the olive oil and 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.
Keys for a Perfect Reineta Ceviche
- The Emulsion: Whisk the olive oil and lemon juice together before pouring them over the fish. This creates a balanced dressing that coats the ingredients uniformly.
- The “Secret” Ingredient: Incorporating a small amount of freshly grated ginger provides a bright, aromatic heat that defines modern Chilean ceviche.
Frequently Asked Questions (FAQ)
1. Where is Reineta caught?
It is primarily found off the coast of Chile between Antofagasta and Los Ríos, with high concentrations in Lebu and Bío-Bío.
2. Can I prepare it in advance?
Ceviche is best served immediately. Leaving the fish in lemon juice for too long will eventually break down the proteins, changing the texture from firm to crumbly.
3. What is the best pairing?
It is traditionally accompanied by a Pisco Sour or a crisp Chilean Sauvignon Blanc.
4. Is it safe to eat raw?
Yes, provided the fish is fresh and has been handled with high hygiene standards. The citric acid in the lemon juice changes the protein structure, a process often called “cold cooking.”
Benefits and Properties of Reineta
Reineta is a white fish that is low in saturated fats and cholesterol and 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, and 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.
