Ceviche

25 Jun

ceviche

I decided to make ceviche our Ecuador World Cup dinner. I always thought ceviche was Peruvian, but it seems there are versions from around central and South America. Added corn nuts to my usual recipe to give it an Ecuadorian twist.

Ceviche
(serves 6)

  • 500g uncooked prawns, peeled
  • 2-3 white fish fillets, chopped into small chunks (I used tilapia)
  • 1 medium red onion, diced
  • 1 hot chilli, diced
  • juice of 6 limes (maybe more)
  • 1 tsp salt
  • 4 tomatoes, diced
  • 1 orange and 1 yellow pepper, diced
  • 1 red onion, diced
  • 1 cup coriander, finely chopped
  • juice of 6 limes
  • 1 Tb sunflower oil
  • salt to taste
  • toasted corn nuts
  1. Place the fish and prawns in a glass dish. Add the onion, chilli, lime juice and salt, and toss well. (The seafood should be covered by the lime juice.)
  2. Refrigerate for at least four hours.
  3. Rinse the seafood well in a colander and pat dry.
  4. In a large bowl, toss the seafood with the tomatoes, peppers, onion, coriander, lime juice and sunflower oil. Add salt to taste.
  5. Serve in individual bowls, garnished with toasted corn nuts.

Family score: 8.8 out of 10

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