Ceviche is a lovely South American dish of raw fish, coriander, and citrus fruit. And... that's about it, really. At least, the basics are really basic. But there are lots of possibilities to expand on the base. So go wild. This is the most recent, very basic, but quite fantastic version I used.
500g salmon, cut into 1cm-long strips
500g white fish (can't remember which type, since it was in Estonian), ditto
1/2 cup lemon juice, freshly squeezed
1/2 cup lime juice, ditto
1 chilli, seeded and finely diced
1 1/2 tomatoes, finely diced
1/2 onion, finely diced
1 small red pepper, ditto
Coriander to taste and serve
Dash of Tabasco, salt and pepper to taste, oregano
Avocado to serve
Combine everything in a non-metallic bowl or dish (glass or plastic) and leave to sit for at least 4 hours or overnight. Serve with the avo and extra coriander.
I feel I should point out that this doesn't keep, so it should be eaten within 24 hours. These proportions should serve 6-8.
If you're feeling adventurous, substitute your fish for other fish, or even prawns or other seafood; or add grapefruit, pomegranate, garlic, basil, etc. Go wild.
Have fun.
500g salmon, cut into 1cm-long strips
500g white fish (can't remember which type, since it was in Estonian), ditto
1/2 cup lemon juice, freshly squeezed
1/2 cup lime juice, ditto
1 chilli, seeded and finely diced
1 1/2 tomatoes, finely diced
1/2 onion, finely diced
1 small red pepper, ditto
Coriander to taste and serve
Dash of Tabasco, salt and pepper to taste, oregano
Avocado to serve
Combine everything in a non-metallic bowl or dish (glass or plastic) and leave to sit for at least 4 hours or overnight. Serve with the avo and extra coriander.
I feel I should point out that this doesn't keep, so it should be eaten within 24 hours. These proportions should serve 6-8.
If you're feeling adventurous, substitute your fish for other fish, or even prawns or other seafood; or add grapefruit, pomegranate, garlic, basil, etc. Go wild.
Have fun.
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