The ABC of preparing Ceviches
Ceviches is a fish dish typically found in the coastal regions of South America. Whilst I was volunteering in Peru it became a staple part of my diet and a dish I love to prepare when I want to eat something a little more exotic. Ceviches can be prepared in many ways but this recipe is how my Peruvian host family taught me to cook it so it’s the one I stick too. It’s simple to prepare, healthy and tastes great so if you want to channel your inner chef why not give it a go.
Firstly it’s important to prepare the dish fresh and eat it as soon as it’s ready. Chop up your white fish into nice bite size pieces; haddock, halibut and sea bass are readily available and are a good substitute to the Corvina fish that they use in Peru.
Cut up and squeeze limes for their juice until you have enough to cover the fish, you’ll probably need around 5 to 10 depending on the size of the ceviches you want to make.
Finely dice some coriander but not your finger tips!
Add the fish, lime juice then coriander into a big bowl. This order is important so don’t you dare put the lime juice first!
Add diced green chillies to taste, I add quite a lot because I love spicy food.
Finally mix it all up after adding 2 small chopped red onions. Now leave the fish to marinade on the side.
Whilst you’re waiting why not prepare a Pisco Sour, a seriously deadly yet yummy Peruvian cocktail.
The fish will actually cook without any heat due to a reaction between the citric acid in the lime juice and the protein in the fish. After maybe 10 to 15 minutes of marinating/cooking it’s time to serve up the no longer raw dinner.
Add a side of sweet potato mash. Enjoy!