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 Hello ladies and gents this is the Viking telling you that today we are talking about

Ceviche

Ceviche

PERU

Ceviche is part of Peru’s “national heritage” and has even had a holiday declared in its honor. It is composed of chunks of raw fish (corvina or cebo – sea bass), marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt, and pepper.

Ingredients

  • 500g firm white fish fillets, such as haddock, halibut or pollack, skinned and thinly sliced
  • juice 8 limes (250ml/9fl oz), plus extra wedges to serve
  • 1 red onion , sliced into rings
  • handful pitted green olives , finely chopped
  • 2-3 green chillies , finely chopped
  • 2-3 tomatoes , seeded and chopped into 2cm pieces
  • bunch coriander , roughly chopped
  • 2 tbsp extra-virgin olive oil
  • good pinch caster sugar
  • tortilla chips , to serve

Method

STEP 1

In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.

STEP 2

Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

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