Ceviche – A Simple Fish Dish

ceviche1Who says fish will only taste great when cooked? Ceviche will definitely prove you wrong! This raw seafood dish with a spicy, tangy lemon dressing and piquant punch of chilli peppers is a stunner. Do not be put off by the thought of eating raw fish, as the fish will cook in the marinade. The result is delicious – spicy without being too hot. An equally riveting side dish made of sweet potato, avocado, lettuce or corn compliments the dish and boosts up the yum factor! The best part of ceviche is that this low fat appetizer for lunch excites your palate with its enticing flavours without having the worry of putting on extra weight. Spread it over tacos or toscadas and relish the combination of crispness with fresh flavours of ceviche.

The lip-smacking dish of ceviche hails from the coastal regions of Central and South America and has taken the global culinary world by storm. The remarkable flavours have earned this dish the honour of being the ‘national heritage’ of Peru. So surprise your guests with this classic dish and relish the goodness of its flavours.

 

Ceviche
Lunch
 
Ingredients
  • 1 lb cod fillets
  • Juice and rind of 2 limes
  • 1 shallot, chopped.
  • 1 green chilli, seeded and finely chopped
  • 1 tsp ground coriander
  • 1 small green pepper, seeded and sliced
  • 1 small red pepper, seeded and sliced
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh coriander leaves
  • 4 spring onions, chopped
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • • 1 small lettuce
Instructions
  1. Skin the cod fillets and cut them into thin strips.
  2. Put the cod strips into a bowl; pour over the lime juice and rind.
  3. Add the shallot, chilli and coriander and stir well to coat the fish completely.
  4. Cover the bowl and refrigerate for 24 hours stirring occasionally.
  5. When ready to serve, drain the fish and stir in the peppers, parsley, coriander leaves, onion and oil.
  6. Season to taste and serve on a bed of lettuce

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