Ceviche - La vie en mer

Life by the sea has so many advantages, but one thing makes life by the sea especially worth living. It is the many possibilities in the kitchen, with me now very marked by the fish. Not always so easy to decide which fish is prepared how, after which there are also incredibly many variations of preparation for each fish. The seasonal availability facilitates however already once the selection. In addition comes likewise; do I like raw fish? Or do I prefer it boiled, cooked, poached, grilled, ...? For me it also depends on the time of day how I prepare my fish. When I go to the harbour, I usually don't even know what dish will be on the table today. In any case, the early bird catches the worm, so if you want good and fresh fish, you have to get up early. Especially if you want to eat the fish raw. For today's recipe I was already at the harbour at half past eight. When it's warm and sunny, I usually opt more for light dishes where the fish is very often served raw. One of my favourite dishes for such days is a nice, light and refreshing ceviche. Like bonito, it belongs to the tuna family, but makes a pleasant change in ceviche. It's pink meat, which has a completely different structure compared to cod, makes you discover a whole new ceviche.

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Ingredients

• Approx. 500- 600 g of pelamid fillet

• 1 red onion

• 2 limes

• Half a bunch of parsley/coriander

• Salt

• Pepper

Instructions

First, halve a whole red onion and then cut it into fine rings. These rings in a bowl, squeeze a whole lime over it and sprinkle salt over it. Then stir the whole thing and let it stand for about 10 minutes.

While the whole thing is steeping, we now take care of the fish. Take the two fillets of the pelamid and cut out cubes of about 1 cm. Now add the pelamid cubes to the onions and again squeeze a whole lime over it.

Stir again and season with salt and pepper according to taste. Afterwards let it stand for about 10 minutes.

Shortly before serving, either coarsely chopped parsley or cilantro is stirred in. Similarly, chili pieces, depending on whether and how hot you like it. Cut open a fresh baguette and enjoy.

Resumé

Many make their ceviche with cod, however, it also works great with other fish. Depending on which fish you like or which fish was caught on the same day. Very good tastes the ceviche for example with Dorade or Bonito. The beauty of the dish is the list of ingredients. This can hardly be surpassed in simplicity

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