Saturday, March 7, 2009

Peruvian Ceviche

Peruvian Ceviche
Many different countries in South America eat Ceviche, but have a different take on the dish. Some use a seafood mix, others use just prawns, and others use white fish such as sea bass, flounder, kingfish etc. There are different juices (lemon and lime) and different accompaniments also which distinguish different countries take on this dish. Well this is my take on it.

Preparation time: 15 minutes
Cooking time: 5 minutes

- 300g white fish
- Juice of 4 limes
- 1/4 cup finely chopped chilli (try to us small chillis that are strong as the longer chillis are not hot enough)
- 1 Spanish onion chopped very finely
- 1 sweet potato
- 1 cup of corn (I used corn cobs, but in hind site unless I scraped the kernels off the cob, we didn't even touch it)

1. In a pot cook the corn and sweet potato.
2. While that is cooking, prepare the chilli, onion and lime juice, then put in small bowls or plates.
3. Wash the fish and cut into 2cm wide strips and place in a bowl ready to be marinated.
4. Plate up the sweet potato and corn and then place all of your 'prep' ingredients on the table where you are eating.
5. Sprinkle the chilli onto the fish then add the lime juice. While it is curing, mix through the onions.
6. After about 5 minutes you will see that the fish is starting to cook and turn white, but wait another 5 minutes at least so that the fish absorbs some of the lime flavour.
7. Eat straight away with the sweet potato and corn.

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