Ceviche
Instructions
Ceviche
Ingredients
Salmon fillet
|
100 g |
---|---|
Cod fillet
|
100 g |
Salt to taste
|
|
Red chilli
|
1 |
Lime fruits, squeezed
|
3 |
Garlic clove
|
1 |
Fresh ginger, finely chopped
|
2 tsp |
Red onion
|
½ |
Cucumber
|
½ |
Spring onions
|
½ bunch |
Frozen mangos (defrosted)
|
250 g |
Garnish
Fresh coriander
|
1 bunch |
---|---|
Roasted sweetcorn
|
100 g |
The origins of ceviche
Ceviche is a dish so old that it predates written recipes and the concept of curing raw fish with acid goes back thousands of years. Originally, the people of the region we today know as Peru, used chilli for the curing process. This method was later traded for citrus juice when such fruits were brought to South America from Europe and Asia.
Handy and delicious ingredient swaps
The traditional recipe for ceviche is largely standardised, give or take the addition of avocado according to taste. One interpretation that is becoming increasingly popular is a vegetarian version where raw fish is replaced with diced raw cauliflower. Simply follow the same recipe and marinating process for a flavour-packed spin on this much-loved classic.
Beverage pairing suggestions
White wine and fish is a classic pairing, and for good reason: the acidic and fresh notes of the wine perfectly offset the delicate flavours of the fish and spiciness of the marinade. If you’re feeling a little more adventurous, match your ceviche with a spicy margarita, a not-so-traditional but oh-so-delicious pairing that will multiply every flavour.
Storage tips for leftovers
While ceviche is best and most safely eaten immediately, draining off the marinade and storing in an airtight container will let the dish keep in the fridge for up to 24 hours if you need to prepare it in advance.