In some parts of the world, ceviche is a religion. So I should take it seriously. For my first home-made ceviche, what could I better do than ask Mr A for some tips?
Let me explain about Mr A: he is not only a good friend and ex roommate of Mr G, but also Peruvian. Last time we had dinner at his place, he and his girlfriend Mrs D made a killer ceviche.
Fleshy, juicy, tangy and spicy: just great. Served with some crispy Peruvian corn and vividly orange sweet potato slices, it could not have been improved. Sadly, that day I had forgotten my camera, so I had only one solution: making it myself again.
A few emails later, here it is at our own table. I just can’t help repeating telling how much of a fan of this dish I am. Moreover, the balance between preparation time (15 min) vs. enjoyment is definitely in your favour.
When it comes to the religiously loved ceviche, I try to take it seriously. So for a first time prepared at home, what could possibly be better than asking Mr A some tips? Mr A, I see you wondering so let me explain: Mr A is a good friend and ex roommate of Mr G but not only, he’s also Peruvian and last time we had a dinner at his place, his girlfriend Mrs D and himself made a killer ceviche. Fleshy and juicy texture, tangy “leche de tigre”, spicy seasoning, it was just great.
Served with some crispy corn and vivid orange sweet potato slices, it could not have been improved.
As I was still mourning the fact I forgot my camera this day, I had to make it happen again.
A few emails later, here it comes at our table. Again, I can’t help saying how lovely this dish fan I am, fan I’ll remain.
Plus the balance between the pleasure for you taste buds VS the time of preparation is really encouraging you to jump in this lime broth. Fifteen minutes maximum and you’re ready to enjoy, no excuse!
For two persons, here is what you need:
- 2 sea bass fillets, already prepared by the fishmonger ie. Skinless, boneless.
- ¼ clove of garlic
- 1cm slice of red chili
- ¼ tsp ginger
- 2 tbsp fresh coriander
- ¼ red onion
- 3 limes
- salt
- 4 slices of boiled sweet potato
- grilled Peruvian corn
Then, it’s only about chopping.
- For the seasonings, the smaller, the better.
- About the fish, here we like it when it keeps its texture. So we cut each filet in 4, lengthwise. And then, cut every stripe in 2 or 3 pieces. It’s not a carpaccio, it’s a ceviche so it’s perfect when it’s still a bit fleshy.
- For the red onion, in thin circles is perfect, you should reserve it for after.
In a bowl, put the lime juice + salt + garlic + ginger + coriander + pieces of fish.
Stir with a spoon and let it macerate for 15 minutes, not more!
Then, serve with the onion rings, the grilled corn and the sweet potato on the side and be really happy enjoying your dish.