Ceviche
- fish
Most important requirement is really fresh fish. I prefer to get a whole fish and fillet (dorade and sea bass are easy to fillet) just before serving, but most fishmongers will fillet whole fish. What you need is a firm white fish - I use dorade, but sea bass or bream, tilapia, dover sole will also work. Original recipe suggests dicing the fish but restaurants generally thinly slice which is what I prefer.
- marinade ingredients
slice the onions for sliced fish - chop for diced fish. Amount and heat of chillies is to taste
- marinade time
once in the salt and juices the fish begins to cook. How long you marinade before serving depends a bit on how comfortable you are with the texture of raw fish - I prefer a shorter time, i.e. 10 minutes, but some suggest as long as 4 hours by which time the fish is really 'cooked' which in my opinion rather nullifies the point of the recipe.
Ingredients
a lot of the ingredients are prepared to taste - see above
- firm white fish - maybe 100g per person
- ½ red onion, sliced or chopped
- ½ tsp salt - extra to taste
- 1 red or yellow chillies - or to taste - finely sliced
- juice of 4 limes
- juice of ½ orange
- fresh coriander to garnish
Method
- Fillet the fish if necessary. Cut the fillets into thin slices - or dice into 1½ cm cubes. Rub ½ tsp salt all over the fish and allow to stand for a minute.
- Add the chillies, lime juice and orange juice and allow to marinade for 10 minutes.
- Adjust seasoning, garnish with chopped coriander and serve.
Guardian - Felicity Cloake https://www.theguardian.com/lifeandstyle/wordofmouth/2012/sep/13/how-to-make-perfect-ceviche