Easy ceviche for beginners
I love ceviche but have never been brave enough to make it since I am a bit of a coward when it comes to preparing raw fish.... but not anymore!!!! I finally broke down my ceviche barrier and made my first simple ceviche with locally-caught sea bass yesterday and it was delicious. Super simple and can't believe it took me so long to get round to make it, because ceviche literally figures in my top ten favorite all-time dishes. So happy that I don't have to rely on searching for Peruvian restaurants to eat this anymore, and I will definitely be more adventurous in future versions. Here's the super-simple one I made yesterday. I asked the fishmonger to fillet, skin and cut the fish for me because she does it so much better than me. Although it takes about 60 minutes from start to finish, prep time is much less - about 10.
Easy ceviche for beginners
I love ceviche but have never been brave enough to make it since I am a bit of a coward when it comes to preparing raw fish.... but not anymore!!!! I finally broke down my ceviche barrier and made my first simple ceviche with locally-caught sea bass yesterday and it was delicious. Super simple and can't believe it took me so long to get round to make it, because ceviche literally figures in my top ten favorite all-time dishes. So happy that I don't have to rely on searching for Peruvian restaurants to eat this anymore, and I will definitely be more adventurous in future versions. Here's the super-simple one I made yesterday. I asked the fishmonger to fillet, skin and cut the fish for me because she does it so much better than me. Although it takes about 60 minutes from start to finish, prep time is much less - about 10.
Open in Cookpad AppSteps
- 1
Put the fish pieces in a small bowl and add the salt. Mix well with your hands. Cut the onion into thin slices and add to the fish.
- 2
Cut the chile into tiny slices and add (if you don't want a ceviche with extra heat, then de-seed the chile before slicing). Pour in the lemon juice and mix well. Cover with clingfilm and put in the fridge for at least 30 minutes so that it "cooks" in the lemon juice. If you prefer your fish totally opaque, then leave for an hour.
- 3
While the fish is chilling, peel and boil the sweet potato until it is done but still firm. Drain and put the pieces in a bowl of cold water with ice to stop the cooking process.
- 4
Chop the sweet potato into small cubes and wash and chop the cilantro leaves. Add both to the ceviche, cover again and send back to the fridge for 10 minutes.
- 5
Take out, serve and enjoy!!
Cooksnaps
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