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Ceviche

I love ceviche: it's delicious and full of flavour, beautiful and super easy to make. It probably derives from Peru, but is popular in many coastal regions of South America. The dish is made from fresh fish, cured in leche de tigre - a marinade made of citrus juices with coriander, chilli and onions.

Citric acid from limes or lemons cooks the fish. I like my ceviche semi-cooked and raw inside, so I usually leave the fish in the marinade for 15-20 minutes. If you're not a fan of raw fish, you can leave it to marinate for a few hours. Some chefs think the best marinating time for ceviche is as short as 2-3 minutes.

I have prepared two recipes - a very basic tuna ceviche and a sea bass ceviche with coconut milk and roasted sweet potato. There's plenty of room for experiments: modify the marinade adding juice from different citrus fruits, use various kinds of fish and seafood or play with the toppings, trying avocado, corn, grapefruit or pomegranate seeds. Make sure to use very fresh, good quality fish.

Recipe: Tuna ceviche

Serves: 2
Ingredients
  • 300 g fresh tuna steak, diced
  • 1/4 cup lime juice
  • 2 tsp grated ginger
  • 2 tbsp fresh coriander, chopped
  • one garlic clove, finely chopped
  • 1/2 red chilli pepper, finely chopped
  • 1/4 red onion, finely sliced
  • a few coriander leaves
  • a pinch of salt
Method
  • Place the tuna in a bowl, add salt, combine and set aside for 2 minutes.
  • Combine lime juice with ginger, coriander, garlic and chilli.
  • Pour the marinade over tuna, delicately toss together and set aside for 15 minutes.
  • Before serving, combine with red onion and coriander leaves.
  • Serve with roasted sweet potatoes or tortilla chips.

Recipe: Sea bass ceviche

Serves: 2
Ingredients
  • 300 g fresh sea bass, diced
  • 1/4 cup lime juice
  • 3-4 tsp coconut milk
  • 2 tsp grated ginger
  • 2 tbsp fresh coriander, chopped
  • 1/2 green chilli pepper, finely chopped
  • 1/4 red onion, finely sliced
  • one small sweet potato, roasted and diced
  • a few coriander leaves
  • a pinch of salt
Method
  • Place the sea bass in a bowl, add salt, combine and set aside for 2 minutes.
  • Combine lime juice with coconut milk, ginger, coriander and chilli.
  • Pour the marinade over the fish, delicately toss together and set aside for 20 minutes.
  • Before serving, combine with red onion, roasted sweet potato and coriander leaves.
  • Serve with roasted sweet potatoes or tortilla chips.