Today is the last day of National Hispanic Heritage Month, and I wanted to share an easy recipe of the Ceviche that you can make at home. Enjoy!
Ceviche is the famous dish from Latin America where fresh fish and other seafood is “cooked” in lime juice and mixed with chilli, coriander/cilantro, onion, and other flavourings. This quick and easy recipe makes a wonderful light meal for hot summer days or an elegant starter.
|Raw sashimi-grade kingfish fillets, ready to be used to make Ceviche|
Fish – cut the fish into long strips;
Dice – then cut it into small cubes;
Combine fish with tomato, onion, jalapeño, pepper and lime juice. Do not add salt (this draws water out of the fish), avocado (these get bashed around too much when tossing) or olive oil (this dilutes the acidity of the lime juice and slows down the cooking too much);
“Cook” 5 minutes – gently mix, then set aside for 5 minutes to let the lime “cook” the fish;
Add olive oil, avocado, fresh herbs, salt then gently mix;