Ceviche

Much trend food stuff. However, it is absolutely delicious. Ceviche is essentially fish that has been cooked by acid. The preparation process doesn’t really require any cooking, but the presence of lemon or lime or other acidic fruits does actually cook the fish.

Ceviche is really popular but there is a reason for that. It is really healthy, it is super fresh so perfect for hot days, or just filling your mouth, famous people like it and it is from an exotic place. Ceviche classic is from Peru which seems to be having some sort of food stuff Renaissance. Everyone wants avocado and quinoa, but stop thinking about them we are making ceviche, so grab your fish ( probably not one from your pond) and make some delicious food.

 

What you need

  • For 2-3 people
  • 400g salmon
  • Half an onion
  • Bunch of coriander
  • 1.5 Limes worth of lime juice
  • Sea salt
  • Pepper
  • 1 red chilli

 

Grab your fish and pull the skin off the flesh. You will have to use a knife for this. Make a small cut under the skin at one end and pull the skin dragging the knife as close to the skin as you can. It should come off pretty easy.

Cut the salmon up into about 2cm cubes and place into a bowl. Sprinkle with a good pinch of salt and then mix together. Now add in the lime juice pepper a slice up red chilli (use two for extra spicy) and a small handful of coriander that you have finely chopped. Next add in half of a finely diced onion. Now get a spoon in there, or you hands if you are really pro (make sure they are washed first though, you don’t want any weird hand dirt in there) and mix together.

Now all you have to do is leave it in the fridge. The leaving time can vary on your preference. You are letting the acid from the lime cook the fish. I recommend about 40 minutes to an hour, however others say about 2 hours and up. I think with salmon any time around an hour should give you fish that cooked all the way through and delicious.

Serve with a fresh salad and boiled potatoes.

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