Ceviche is known for its great freshness and therefore an ideal dish for the summer. In South America and Peru it is even considered a national dish. The exciting thing is the broth (vinaigrette), which gives the dish its typical flavor. Almost no fat is needed. The main ingredient is citrus juice (usually lime), chili and fresh herbs. Ceviche is classically prepared with fish, but it can also be cooked vegetarian. For example, you can replace the fish with avocados, peppers and celery stalks.
Ingredients
300g salmon (or other vegetables)
10g salt
10g sugar
80g white onion
80g celery
5g ginger
5g garlic
100ml cold water
10ml lime juice
60ml passion fruit juice
Some fresh coriander
Instructions
Peel and roughly chop the onion, garlic and ginger. Squeeze the limes. Wash the cilantro and celery and roughly chop them as well. Mix all ingredients in a blender. Now let it steep for about 30 minutes.
After that you can strain it, or leave the vinaigrette as it is. Cut the fish into nice slices. Marinate with salt, pepper and a little lime zest.
Serve together and decorate with small diced peppers, avocado and fresh cilantro.
Resumé
Once again, a rather simple yet very tasty recipe. You have to be careful with fish dishes where raw fish is consumed and really only use good and very fresh fish from the fishmonger you trust. Have fun cooking this recipe.
Comments