Tuesday, January 02, 2007

Ceviche

This is another one of those dishes that seem to go by various names - Ceviche, Seviche and Cebiche, but whatever you call it the principles remain the same. Raw fish is "cooked" in a marinade made from some type of citrus juice, be it lemon, lime or oranges.

A while back I made a close relative of this dish called escabèche - here fish is briefly cooked before being left overnight marinating in a citrus based concoction.

The beauty of both these types of dishes is that they are a good way to get those family members that are a bit leery of eating raw fish to at least try something a bit different. You never know, you might actually get them eating sashimi before too long.

The ceviche itself is a definition of simplicity - finely sliced fish drizzled in a mix of lime juice and good olive oil, then sprinkled with a touch of fresh red chilli and onion. Let it sit for 15 minutes and presto, it's done!


ceviche© by haalo


Ceviche

1 fillet white fish, for this recipe I used Sea Bream
1 lime, zested and juiced
3 tablespoons olive oil
1 small red chilli, very finely diced
1 small red onion or shallot, very finely sliced


Make sure all bones and skin are removed from the fillet then finely slice - to get paper thin slices you can put them between two sheets of baking paper and give them a light whack with your rolling pin. Layer the slices of fish over your serving dish.

Sprinkle over with the finely diced red chilli - use as much or as little as you like. Sprinkle over with the lime zest and finally sprinkle over with the red onion.

Whisk together the lime juice and olive oil and then spoon it over the fish, making sure to get an even covering.

Place the dish in the fridge until ready to serve - as the acid will start working straight away, the time spent in the fridge will depend on how "cooked" you like your fish. You will notice the fish change from being translucent to more white in colour.

ceviche© by haalo


Serve with a little toasted ciabatta if you like or just enjoy as it is. It's a wonderful fresh and light way to start a meal.

6 comments:

  1. This dish looks so refreshing, Haalo!

    I'm a huge fish fan - even though I haven't prepared fish in my house for quite a while now.

    I love the idea of eating this delicious fish with ciabatta - with a sprinkle of olive oil it's perfect!

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  2. How lovely, I haven't had Ceviche in ages. Thanks for the reminder.

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  3. oooh it's like half cooked sashimi. mmm i think i should give this ago. it looks delicious.

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  4. Thanks Patricia - it's a great dish for warmer weather!

    Thanks Sara.

    Thanks Ilingc - hope you try it!

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  5. Oh, I love ceviche! Thanks for reminding me. I'm thinking scallops...

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  6. Thanks Fiber - scallops would be perfect, will have to try that myself.

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