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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.

Avocado chocolate mousse with passion fruit

The creator of this dessert definitely deserves a culinary Nobel Prize. It's vegan (use maple syrup instead of honey), gluten-free, egg-free, dairy-free and sugar-free. Surprisingly, it's full of flavour and almost ludicrously easy to make - all you need are three ingredients and about five minutes. I prefer it with more coca and less sweetness, but you can work out your perfect combination yourselves. Have fun!

Recipe: Avocado chocolate mousse with passion fruit

Serves: 2
Ingredients
  • one ripe avocado
  • 2-3 tbsp. of cocoa powder
  • 2-3 tbsp. of honey or maple syrup
  • fresh passion fruits
Method
  • Blend avocado with cocoa powder and honey or maple syrup until smooth and creamy.
  • Refrigerate for at least 30 minutes.
  • Serve with passion fruit.

Coconut chia pudding

Chia seeds seem to be the new in the foodie world. Listed as , they are praised as an amazing source of omega-3 fatty acids, fibre, vitamins, minerals and antioxidants. You can read more about their superpowers at many professional nutrition websites.

Personally, I became a fan of chia seeds for far more prosaic reason. Namely: the coconut chia pudding. All you have to do is to combine some chia seeds with coconut milk and place the mixture in the fridge before you go to sleep. When you wake up, your delicious breakfast is waiting for you and it's filling, vegan and gluten-free.

Recipe: Coconut chia pudding

Serves: 2
Ingredients
  • one cup of coconut milk
  • 1/3 cup of chia seeds
  • one tsp. of honey
Method
  • Stir together the coconut milk, chia seeds and honey.
  • Refrigerate for at least four hours (you can leave it in the fridge overnight).
  • Place into two bowls and top with fruit of your choosing.

Mandarin oatmeal

Mandarins are one of the most iconic food symbols of the Chinese New Year. They represent good fortune, thus are displayed in houses, shops and offices, as well as exchanged as gifts with friends and relatives. It's hard to tell if their special powers function on an everyday basis, but every reason to eat a healthy breakfast is a good reason. Not only on the New Year's morning.

Recipe: Mandarine oatmeal

Ingredients
  • 1/2 cup of oatmeals
  • one cup of water
  • a pinch of salt
  • 1 tbsp. of honey
  • 3 tbsp. of almond flakes
  • 2-3 mandarins
Method