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, especially kingfish, this is now my favourite thing to serve guests as a starter. This particular recipe I have been making for years, so when Peru week came up, I knew it was going to be on the menu.
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.
900g firm white fish fillets, cubed
8-10 garlic cloves, chopped
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons fresh coriander, chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed
Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinade in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve in baby cos lettuce cups or with crusty bread.
Pin it: www.pinterest.com.au/pin/399413060697560632/