Ceviche with Roasted Pepper & Tomato Curry is a bold, refined fusion of Latin American and Indian cuisines. It pairs the bright, citrusy freshness of classic ceviche with the rich, smoky complexity of a roasted red pepper and tomato curry sauce. The contrast of cool marinated fish against warm, spiced curry delivers an unforgettable depth of flavor and texture in each bite. This dish is perfect for adventurous home cooks and elegant dinner presentations alike.
Why You’ll Love This Recipe
- An innovative fusion of Latin and Indian flavor profiles
- Fresh, zesty ceviche paired with warm, aromatic curry for dynamic contrast
- Elegant and vibrant presentation for dinner parties or special occasions
- Naturally gluten-free and rich in protein and nutrients
- A beautiful balance of acidity, spice, creaminess, and crunch
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the ceviche:
- White fish (sea bass, snapper, or cod), diced
- Fresh lime juice
- Red chili, finely chopped
- Red onion, finely chopped
- Fresh cilantro, chopped
- Scallion, sliced
- Olive oil
- Salt
For the roasted pepper & tomato curry sauce:
- Red bell pepper
- Ripe tomatoes
- Garlic clove
- Fresh ginger
- Olive oil
- Ground cumin
- Ground coriander
- Turmeric
- Salt
- Coconut milk (optional)
Garnish:
- Toasted almonds or peanuts
- Fresh herbs (cilantro or mint)
- Green chili oil or herb oil (optional)
Directions
- Prepare the Ceviche:
Place the diced white fish in a non-reactive bowl. Pour over the lime juice and stir gently to coat. Cover and refrigerate for 30–40 minutes, or until the fish becomes opaque and firm. Once cured, stir in the chopped red chili, red onion, cilantro, scallion, olive oil, and salt. Chill until ready to serve. - Roast the Sauce Base:
Char the red bell pepper and tomatoes directly over a gas flame or under a broiler until their skins are blackened. Transfer to a bowl, cover, and let cool. Peel off the skins and blend the roasted vegetables with the garlic and ginger until smooth. - Cook the Curry Sauce:
In a small saucepan over medium heat, warm the olive oil. Add the cumin, coriander, and turmeric, stirring for about 30 seconds until fragrant. Add the roasted vegetable purée, season with salt, and simmer for about 10 minutes. Stir in coconut milk if using for a creamier texture. Remove from heat. - Assemble the Dish:
Spoon the warm curry sauce into shallow serving bowls. Gently mound the chilled ceviche in the center of each bowl. Top with toasted almonds or peanuts, chopped fresh herbs, and a drizzle of green chili oil if desired. Serve immediately.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate Time: 30 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: Approximately 340 kcal
Variations
- Shellfish Version: Replace fish with shrimp or scallops for a different take on ceviche
- Vegan Adaptation: Use diced hearts of palm or avocado in place of fish and marinate with lime juice
- Extra Heat: Add more red chili or a pinch of cayenne to the curry base
- Nut-Free: Omit nuts or use toasted pumpkin seeds for garnish
- Creamy Base: Increase the coconut milk for a smoother, more velvety curry
Storage/Reheating
Storage:
- Store the ceviche and curry sauce separately in airtight containers.
- Ceviche is best consumed within 24 hours. Curry sauce can be refrigerated for up to 3 days.
Reheating:
- Reheat curry sauce gently on the stove before plating.
- Do not reheat ceviche; it should always be served cold.
FAQs
What type of fish is best for ceviche?
Firm, white fish like sea bass, snapper, or cod are ideal. Ensure it is sushi-grade or very fresh since it will not be cooked with heat.
How do I know when the fish is “cooked” in lime juice?
It will change from translucent to opaque and become firmer in texture, usually within 30–40 minutes.
Can I make the curry sauce in advance?
Yes, the sauce can be prepared up to two days in advance and reheated before serving.
Is this dish spicy?
It has a mild to moderate spice level. You can adjust the amount of chili to your preference.
What does the coconut milk add to the dish?
It adds creaminess and balances the acidity of the ceviche and the intensity of the spices.
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are recommended for the best flavor, but canned tomatoes can work in a pinch if well drained and roasted.
Do I need to peel the roasted vegetables?
Yes, peeling the charred skins enhances the texture and gives the sauce a smoother finish.
Is this dish gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
What can I serve with this dish?
It pairs well with crispy tostadas, naan crisps, or over a bed of greens for a light main course.
Can I substitute the nuts in the garnish?
Yes, toasted pumpkin seeds, sunflower seeds, or crispy shallots can be used as alternatives.
Conclusion
Ceviche with Roasted Pepper & Tomato Curry is a striking and sophisticated fusion dish that highlights the freshness of Latin American ceviche and the aromatic complexity of Indian-inspired curry. It’s a unique and flavorful plate that delivers both contrast and harmony in every bite. Perfect for those seeking bold culinary experiences, this dish is sure to impress both in flavor and presentation.
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Ceviche with Roasted Pepper & Tomato Curry
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This vibrant Ceviche with Roasted Pepper & Tomato Curry is a bold Latin-Indian fusion dish combining citrus-marinated fish with a smoky, spiced curry base. Topped with herbs, nuts, and chili oil, it’s a creative, gourmet-level recipe packed with flavor and texture. #cevicherecipe
Ingredients
For the ceviche:
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1 lb white fish (sea bass, snapper, or cod), diced
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Juice of 4 limes
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1 small red chili, finely chopped
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2 tablespoons red onion, finely chopped
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1/4 cup cilantro, chopped
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1 scallion, sliced
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1 tablespoon olive oil
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Salt, to taste
For the roasted pepper & tomato curry sauce:
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1 red bell pepper
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2 ripe tomatoes
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1 clove garlic
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1/2 inch ginger
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1 tablespoon olive oil
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon turmeric
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Salt, to taste
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1 tablespoon coconut milk (optional, for creaminess)
Garnish:
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Toasted almonds or peanuts
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Chopped herbs (cilantro/mint)
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Green chili oil or herb oil (optional)
Instructions
1. Prepare the ceviche:
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In a bowl, combine diced fish with lime juice. Refrigerate and marinate for 30–40 minutes, or until the fish turns opaque.
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Add chopped red chili, onion, cilantro, scallion, olive oil, and salt. Mix gently and return to the fridge.
2. Make the curry sauce:
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Char red bell pepper and tomatoes over a flame or under a broiler until blackened. Cool slightly, peel off the skin, and blend with garlic and ginger.
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In a saucepan, heat olive oil. Add cumin, coriander, and turmeric. Stir in the roasted pepper-tomato blend.
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Simmer for 10 minutes, season with salt, and stir in coconut milk if using. Remove from heat.
3. Plate the dish:
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Spoon warm curry sauce into shallow bowls. Mound chilled ceviche in the center.
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Notes
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For extra depth, add smoked paprika to the curry base.
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Can be served as a plated starter or shared appetizer.
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Works beautifully with shrimp or scallops instead of fish.
- Prep Time: 20 minutes
- Marinate Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Marinating, Roasting, Simmering
- Cuisine: Fusion, Latin-Indian
