While I cannot claim to be that handy at cooking Ceviche, my elder sisters Lupe and Mirtha are expert! Over the years they have taught me how to cook the simple classic ‘Ceviche’, using either cod or monkfish. I often treat my family and friends to this delicious dish on warm summers evening, served with a crisp white or ice cool lager.
Even I will admit, its surprisingly quick and easy to make the simple classic ‘Ceviche’ - fresh fish, freshly squeezed lime, onions, salt and Peruvian ají or hot peppers - the trick is to get the balance of the ingredients just right.
- Prep: 1 hour
- Cook: 45 minutes
- Total time: 1 hour, 45 minutes
- Recipe serves: 4-6
- 1 Kilo white-fleshed skinless fish fillet. My favourites are; seabass, sole, cod and monkfish
- 1 Cup freshly squeezed lime juice (about 18 limes, the softest and juiciest available and don't tear the lime sections' membranes - it makes lime juice bitter)
- A pinch of black pepper
- 1/2 Teaspoon salt
- 1/2 ají limo (Peruvian yellow chillies) or habanero chillies, seeded & halved lengthways
- 1 Teaspoon chopped cilantro
- 1 Small red onion, quartered & thinly sliced
- 4 Ears of corn, cooked and cut into 2-inch pieces or take from corn of cob
- Curly leaf lettuce
- 1 Large sweet potato, roasted in the skin, peeled and sliced into 1/2 inch thick rounds
- Bake the sweet potato until soft. Then set aside to cool, then cut it into ½ inch thick rounds.
- Boil the corn until cooked and remove from the water and set aside to cool. Cut the ear of corn into ½ inch rounds.
- Cut the fish into bite size pieces (about 1 inch). Place the fish into a stainless steel or glass bowl. Rinse with cold water and drain well. Season the mixture.
- In a glass pour the lime juice, salt, pepper, and hot chillies and stir well.
- Pour the juice over the fish and stir again. Add an ice cube to keep the fish firm and stir again, cover with cling film and leave for a few minutes in fridge until the fish become white opaque.
- Onions and cilantro are added as the dish is served.
Tip: Place lettuce leaves on a serving platter. Top the lettuce with the fish. Garnish the dish with sliced sweet potato and corn, sprinkle with cilantro. Remember... ceviche goes great with ice cold larger or a crisp white wine.