Ceviche

Name: Ceviche
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Latin American
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating ( (Note 1)); 1/4 red onion (, very finely sliced using mandolin (so it "flops")); 2 tsp fresh jalapeño (, finely chopped (or green chilli) - add more or less for spiciness); 8 cherry tomatoes (, halved (large ones quartered)); 1/4 tsp black pepper; 1/3 cup lime juice (, fresh (or lemon juice)); 1/2 tsp salt (, cooking / kosher (or 1/4 tsp table salt, Note 2)); 1 avocado (, ripe, cut into 1.25cm / 1/2" cubes); 1/4 cup coriander/cilantro leaves (, roughly chopped (sub chives)); 2 tbsp extra virgin olive oil ((Note 3))

Instructions

Prep:10minCook:5min

Recipe video above. This is a traditional Mexican version of Ceviche except it's not overly sour!! Actually, limes are typically less sour in Central and South America, than they are in Australia, the US and most Western countries, so I balance out the sour with olive oil. Avocado adds a deliciously creamy element, while the onion, tomato and coriander bring brightness to the dish. Serve sharing-style with corn chips, or in individual bowls for an elegant starter with crostini. Serves: 3 as a meal with corn chips or crostini, 5 - 6 as a starter

Updated at: Thu, 21 Nov 2024 12:26:19 GMT