Ceviche is a growing trend here in the UK at the moment and as I explained earlier in the week (Ceviche & Gin), it is a South American dish in which fish or meat is part cooked using citrus fruit, normally limes. Put simply, the acid in the fruit is the main component.
I’m a big fan of Sunday Brunch on channel 4 (in the UK) and a fan of brunch in general, so I thought I’d share their recipe for ceviche. I’m salivating already.
Sea bass is suggested for this recipe, but use whatever is freshest at market – try sea bream, Dover sole or any other firm-textured white fish.
♥ 1 large red onion, very thinly sliced
♥ 600g sea bass fillet (or other white fish), skinned and trimmed
♥ ½ tsp Medium Red Chilli / Amarillo Chilli Tiger’s Milk (see below)
♥ A few coriander sprigs, leaves finely chopped
♥ 1 limo chilli, deseeded and finely chopped
♥ 1 sweet potato, boiled and cut into small cubes
♥ Fine sea salt
For the Amarillo chilli tiger’s milk:
♥ 5mm piece root ginger, cut in half
♥ 1 small clove garlic, halved
♥ 4 coriander sprigs, roughly chopped
♥ Juice of 8 limes
♥ ½ tsp salt
♥ ½ tsp medium red chilli, deseeded, deveined and chopped*
* Or for the absolute true authentic flavour then add Amarillo chilli instead of medium red chilli
♥ Wash the sliced red onion and then leave it to soak in iced water for 5 minutes.
♥ Drain thoroughly, spread out on kitchen paper or a clean tea towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onions and help to keep them crisp.
♥ For the tiger’s milk, put the ginger, garlic, coriander and the lime juice in a bowl. Stir and then leave to infuse for 3 minutes.
♥ Strain the mixture through a sieve into another bowl. Add the salt and chilli.
♥ Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes.
♥ Pour over the tiger’s milk and combine gently with the spoon. Leave the fish to ‘cook’ in this marinade for 2 minutes.
♥ Add the onions, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking.
♥ Divide between serving bowls and serve immediately.
I think it is best served with a Peruvian Pisco Sour for an authentic traveller dining experience.
Are you a ceviche virgin? Give it a go and let me know what you think. If you’re a regular ceviche eater, what’s your favourite recipe or restaurant in South America? X