Ceviche
Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter to precede a richer main. Plus, it’s the sort of dish that people don’t ordinarily think of as simple to make at home, so restaurants readily charge a small fortune for it.I’m here to bust that myth! As long as you can get your hands on sparkling fresh fish, ceviche is dead easy to make – and super quick too! Buying sashimi-grade fish suitable for raw consumption is readily available these days, making dishes like ceviche infinitely accessible for ordinary folk like ourselves!
Ingredients
FISH:
- 400 g 14 oz kingfish tuna, sea bass or other sashimi-grade (only) fish
- 1/4 red onion very finely sliced.
- 2 tsp fresh jalapeño finely chopped (or green chilli)
- 8 cherry tomatoes halved (large ones quartered)
- 1/4 tsp black pepper
- 1/3 cup lime juice fresh
ADD INS:
SERVE WITH:
- Plantain Chips, Corn Chips, or Chips of any kind
Instructions
- Cut fish into 1.25cm / 1″ cubes.
- Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
- Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).
Video
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