Classic Peruvian Ceviche
Ceviche is a traditional fish dish widely eaten in Peru, it is a perfect example of fusion food. Now officially declared as part of Peru’s national heritage, it even has a holiday declared in its honour. The best way to eat ceviche is with a spoon so you can experience the full flavours of the lime marinade. This dish can be eaten as a starter, lunch or main course.
You will need
- 250g firm white fish such as haddock or halibut
- 4 large limes
- ½ medium aji amarillo chilli pepper
- 1 large red onion
- 2-3 coriander sprigs
- 1 clove of garlic
- ½ tsp salt
After washing your fish, dice into small chunks. Add the salt to season the fish.
Squeeze all four of the limes to collect the juice, removing the pulp.
Remove the seeds of the chilli pepper (unless you want it extra spicy) and finely chop. Add this to the freshly squeezed lime juice.
Finely chop the garlic and coriander leaves and add to the lime juice.
Add the raw fish the marinade ensuring the fish is full covered and leave in the fridge for 1 hour 30 minutes, or until the fish is opaque and 'cooked'
Chop the red onion into thin strips and refrigerate.
Once the fish has marinated, add the red onion strips and mix well. Drain the excess juice into another bowl and then return it to the fish, adding as much or as little as you like.