Now the origins of Ceviche is hotly debated, but in Peru it is considered a national dish, so I'm giving this one to Peru.
What is a ceviche, it is raw fish cured in citrus juices, usually lemon or lime, spiced up with chillies and served with salad leaves, toasted bread, sweet potatoes or avocado to name a few.
When my husband goes fishing and brings home super fresh fish, this is now my favourite thing to serve guests as a starter. The recipe says to use salmon, however, I have also made it using mackerel and king fish, it was divine.
This is light, it is fresh, the flavours amazing. We like to serve it in baby cos lettuce cups. But it is great with crisp Italian ciabatta bread also.
I have put it in the lunch category as it is a light lunch on a Sunday morning for us, but it probably should be in the dinner category as a starter.
4 x 200g skinless salmon fillets, pinboned, cut into 1-2cm cubes
1/4 cup (60ml) lime juice, plus lime wedges to serve
1 long red chilli, seeds removed, finely chopped
2 kaffir lime leaves, finely shredded
1 large avocado, cut into 1-2cm pieces
2 tablespoons avocado oil or extra virgin olive oil, plus extra to drizzle
1/4 cup chopped coriander leaves
Toasted ciabatta or baby cos lettuce cups, to serve
Combine salmon, lime juice, chilli and kaffir lime leaves in a large glass or ceramic bowl. Toss gently, cover with cling film, chill in the refrigerator for 30 minutes to marinate.
Add avocado, oil and coriander to the salmon mixture and toss gently. Season with salt and pepper.
Serve in a bowl in the centre of the table or divide among plates. Drizzle with extra oil and serve with ciabatta, salad cups and lime wedges.
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