Ceviche recipe
information
This dish can be traced back to the Peruvian Incas. The fish "cooks" in the lime juice.
ingredients
225 ml (8 fl oz) fresh lime juice
225 ml (8 fl oz) fresh lemon juice
4 dried red chilli peppers, finely ground
2 large Spanish or red onions, thinly sliced
2 cloves garlic, finely chopped
5g (1 tsp) salt
good pinch black pepper
1.25 kg (2 1/2 lb) sole or flounder fillets, cut into 2. 5 cm (1 in) square pieces
1 large head lettuce
225 ml (8 fl oz) fresh lemon juice
4 dried red chilli peppers, finely ground
2 large Spanish or red onions, thinly sliced
2 cloves garlic, finely chopped
5g (1 tsp) salt
good pinch black pepper
1.25 kg (2 1/2 lb) sole or flounder fillets, cut into 2. 5 cm (1 in) square pieces
1 large head lettuce
method
1. In a large glass or ceramic dish, combine the lime juice, lemon juice, ground chilli peppers, onions, garlic, salt and pepper.
2. Stir well. Add the fish pieces and submerge them in the marinade.
3. Cover and chill for 4 hours.
4. Serve cold on a bed of lettuce.
2. Stir well. Add the fish pieces and submerge them in the marinade.
3. Cover and chill for 4 hours.
4. Serve cold on a bed of lettuce.
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