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Ceviche Salmon from Mar/Apr issue of ABC Organic Gardener magazine

I had the most magnificent meal at a very dear friends house last Saturday night and after their travels to Mexico they served us up ceviche of fish and ceviche of prawns with a corn salsa and guacomale, served with home made tortillas. It was delicious and refreshing, especially on a balmy night.  I was transported to Mexico.

Ceviche (seh/BEE/tcheh) is cooking without heat. Basically it is marinating raw fish or crustaceans in citrus juice.  Most countries in South America have their own version of ceviche, but it is thought to originally be from Peru.

In the latest issue of ABC Organic Gardener magazine we are celebrating avocadoes. I made three salads to top the halved avocadoes. A Ceviche of Salmon, Moroccan Chickpea salad and a Chicken Waldorf salad. Its quick, easy and so retro.

If you want a hit of Mexico try this Ceviche of Snapper recipe, big tip,  your fish must be really fresh, thats why I am sharing it with the mad fishing crew on The Big Fish program, ABC radio this Saturday. Enjoy!

Ceviche Snapper

Serves 4

½ red onion, finely sliced
250g skinless and boneless snapper
Juice of 4 limes
Juice of ½ orange
1 red chilli, finely sliced

½ tsp salt, plus extra to season
Small bunch of coriander, roughly chopped

Cut the fish into 1 – 2cm cubes.  Add the citrus juices, chilli and salt in a medium size glass or ceramic bowl and leave to marinate for 30 minutes or until the fish turns completely opaque. Check the seasoning and adjust if necessary.

Divide the fish and marinade between 2 bowls, scatter with coriander, and serve immediately with your favourite salsa, guacomale and tortillas.

 

 

 

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