Ceviche
Ceviche, pronounced se-vee-chay, is a Latin American specialty. The seafood is marinated in lime juice in order to 'cook' it. We have used redfish fillets here but all kinds of seafood can be served this way.
- 5 mins cooking
- Serves 4
Print
Ingredients
Ceviche
- 1 kilogram (2 pounds) skinless redfish fillets
- 1 1/2 cup (375ml) lime juice
- 1/4 cup (40g) pickled sliced jalapeño chillies, drained
- 1/4 cup (60ml) olive oil
- 250 gram (8 ounces) mixed baby tomatoes, chopped coarsely
- 1/4 cup finely chopped fresh coriander (cilantro)
- 1 small_piece red onion (100g), sliced thinly
- 1 clove garlic, crushed
Method
Ceviche
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1Discard any skin or bones from fish; cut fish into 2.5cm (1-inch) pieces.
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2Combine fish and juice in a large glass bowl. Cover; refrigerate overnight.
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3Drain fish; discard juice. Return fish to bowl, add remaining ingredients; toss gently to combine. Cover; refrigerate for 1 hour. Season to taste.
Notes
A non-reactive bowl (one made from glazed porcelain or glass) must be used to avoid the metallic taste that can result if marinating takes place in a stainless-steel or an aluminium bowl. Ensure all of the fish is completely covered with juice.
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