Classic Ceviche

A bit of origin…

Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made f

rom fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers, or other seasonings, including chopped onions, salt, and coriander.

Because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. Ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.

The dish is popular in the Pacific coastal regions of western Latin America. The origin of ceviche is Peru, where it is considered a national dish. The technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the Americas from Spain and is linked to the Muslim heritage in Spanish cuisine. However, archeological records suggest that something resembling ceviche may have been consumed in Peru nearly two thousand years ago.




Chef’s notes…

Ceviche is one of my favourite


dishes, can be used as an appetizer, pile some on crispy tortillas and satisfy your party gather or as a main with sweet potatoes, corn, tortilla or plantains.

When making ceviche, make sure to get the freshest fish as same day catch, the fish must smell like sea breeze or like the ocean, if anything less than that do not risk it.

Also, I personally prefer farmed fish for they are less exposed to parasites, the last thing you need is those little bugs turfing across your dish 😊



Recipe:

1 fillet of white fish (cod, halibut, sole, turbot etc)

4 limes

½ mild chilli

2 cloves of garlic

1 tsp grated ginger

Small bunch of coriander

Seasalt

Smoked paprika

Cumin

Citric fruit of your choice

sweet potato

1 gls orange juice

2tbsp sugar

Preparation:

Cut the fish into small cubes and place them in a bowl

chop the red onions and add them to the same bowl.

grate a piece of ginger and a garlic clove then add them into the bowl

season with salt, smoked paprika and cumin then mix using a spoon.

In a food processor, add the remainder of ginger, garlic, chili, coriander, lime juice, and a piece of white fish,

Whizz the whole mix then add them onto the fish mix and leave for 10 min.

in the meantime, slice the sweet potatoes into thick slices and cook them in orange juice and sugar until soft.

Plating:

Use a bowl plate, place the marinated fish in the middle.

Arrange the cooked sweet potatoes and sliced avocado around the fish.

Optional, dress the ceviche with fresh passion fruits.

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