Ceviche

Fish marinated with lime - a popular dish in South and Central America

Ceviche (often also called seviche, cebiche or sebiche) originally comes from the Andean country of Peru, where the fish is caught directly in the fish-rich Pacific Ocean and can therefore be prepared fresh every day. But also in Mexico, Colombia, Ecuador and Chile there are many lovers and variations of this speciality, so that its fame has spread more and more within South America and thus also throughout the world. Nowadays it is considered a real delicacy by top chefs and gourmets.

Ingredients:

approx. 300 g salmon (also suitable: turbot, cod, zander, sea bass or golden perch).
juice of a fresh lime
a small garlic clove
salt
1 tbsp white wine vinegar
5 tbsp olive oil
a small red onion
fresh coriander
Aji Amarillo chilli or paste

Directions:

Mix the lime juice, olive oil, salt and white wine vinegar together. A screw-top jar is also suitable for this purpose. Put all the ingredients in it and shake it vigorously until all have mixed. This tip is also useful for preparing salad dressings, for example.

Peel the onion, halve it and cut it into very fine rings. Peel and finely chop the garlic. Then add the onion and the garlic to the marinade.

Cut the salmon into small strips of about 3 x 0.5 cm and mix with the marinade. Put it in the fridge to marinate for 15 minutes.

Wash the fresh coriander, remove the stems and chop finely. When the fish is well marinated, mix in the coriander.

Arrange the ceviche on a plate and decorate it with a slice of Aji Amarillo or some Aji Amarillo paste.

The traditional side dish are boiled corn on the cob and sweet potato. However, you can also enjoy the ceviche simply with a good white bread.