Fish Ceviche with Raspberries and Mizuna Recipe

Ingredients:

• 1 lb of fresh white fish, cut into small cubes (such as sea bass or snapper)
• 1/2 cup of freshly squeezed lime juice
• 1/4 cup of freshly squeezed orange juice
• 1/2 cup of fresh raspberries, lightly crushed
• 1/2 red onion, thinly sliced
• 1 jalapeno pepper, seeded and minced
• 1/4 cup of chopped fresh cilantro
• 1 bunch of mizuna (or any other microgreens of your choice)
• Salt and pepper to taste

Instructions:

1. Place the fish cubes in a large bowl.
2. Add the lime and orange juice, making sure all the fish cubes are covered with juice. Cover and refrigerate for 30 minutes.
3. Add the raspberries, red onion, jalapeno pepper, and cilantro to the bowl, and mix it gently with the fish and juice.
4. Season with salt and pepper to taste.
5. Serve the ceviche on a bed of mizuna microgreens.

Verdict:

This fish ceviche with raspberries and mizuna is a refreshing twist on traditional ceviche. The sweetness of the raspberries pairs perfectly with the tart lime and orange juice, while the mizuna adds a peppery kick and a beautiful green color to the plate.

Serving Suggestions:

Serve chilled, either as an appetizer or main dish. It pairs well with tortilla chips or crispy plantain chips. For a full meal, try serving it over a bed of rice or quinoa, or with a side of vegetable salad. Enjoy!