Ceviche recipe

Hopefully the last post has whetted your appetite for some ceviche. My family were particularly dubious about trying this dish when I told them it was made with uncooked fish but it was more of a success than I could have hoped for.

Serves 4

Base
1 white onion (soak in water for two minutes before chopping to remove bitterness)
2 sticks of celery
2 cloves of garlic
1g ginger
Small bunch of coriander leaves
Pinch of salt
Pinch of sugar
Juice of 4 limes

Fish
Peruvians from the coast recommend sea bass or grouper, but any similar white fish would work. Alternatively, in the Andes salmon or freshwater trout are used as sea fish can’t be sourced fresh enough. Allow 1 fillet per person.

Method
1. Chop the pre-soaked white onion, celery, ginger and garlic, and blend in a food processor until finely chopped.
2. Add the lime juice and coriander leaves and leave to infuse while you prepare the fish.
3. Chop the fish into bite-sized cubes and place into individual serving bowls
4. Add a pinch of salt and sugar to the base and blend together again.
5. Sieve the mixture to get a smooth liquid.
6. Pour over the fish and watch the fish cook itself in the citric juice.
7. Put some of the leftover onion mix into the liquid to garnish. A few coriander leaves can be added if wanted.
8. You’ll see the fish change to a whitish colour within a couple of minutes and it’s then ready to eat.

This recipe is adapted from an original given by Vigilio Martinez, the Chef Director of Palacio Nazarenas in Cuzco, Peru.