How to Make Mukul's Ceviche de Pescado | Auberge Resorts
How to Prepare and Enjoy Mukul, an Auberge Resort's Ceviche de Pescado, Nica Style
There’s nothing more refreshing than a salty, citrus-packed snack on a warm beach day. Adopted from Spain and originating in present-day Peru, ceviche is a marinated, raw fish dish that combines lime, vegetables, and olive oil for the perfect seaside dish to enjoy. When introduced in Nicaragua, locals put their own spin on it, using a variety of fresh fish available in the area, such as mahi mahi and sea bass.
Overlooking Nicaragua’s Emerald Coast and Manzanillo beach, order Mukul’s fish ceviche at La Terraza. Here you can enjoy the tasty appetizer amidst views of the sea. To dine at La Terraza is to taste the heritage of Nicaragua, as all dishes feature only local Nicaraguan ingredients. A special attention to locally source fish is integral to the restaurant’s mission, and all fresh catch come from the neighboring villages of either Gigante or San Juan del Sur.
If you seek closer access to the waves during your lunch, order La Terraza to go. The restaurant will prepare the perfect picnic lunch for you to tow to the beach, where you can enjoy your ceviche and a cold beverage in the sun.
Mukul Fish Ceviche, Nica Style
Serving Size: Four Persons
8 Ounces of White Fresh Fish (Mahi Mahi or Seabass is preferred)
8 Limes, Juiced
1 Red Tomato, Diced
5 Red Onions, Minced
1/2 Red Bell Chile Pepper, Sliced
1/2 Green Bell Pepper, Minced
Freshly Ground Black Pepper to Taste
1.5 Tablespoons Olive Oil
1/8 cup Chopped Fresh Coriander
- Rinse fish, cut in cubes and place in a medium sized bowl.
- Pour lime juice over the cubes fish. The fish cubes should be completely immersed in the lime juice.
- Chill the lime juice and fish all day or overnight until fish are white.
- Empty 1/2 of the lime juice from the bowl.
- Add tomatoes, green onions, red and green bell pepper, black pepper, olive oil, and coriander to the fish mixture.
- Let the mixture sit for a few minutes, then enjoy!