Yellowtail Ceviche

A few months ago, we were invited to a new Peruvian restaurant- having absolutely no expectations, the food was delightful, flavourful and the subject of few conversations afterwards. This ceviche was one of the dishes that had our tongues wagging (along with their octopus in black olive sauce, and Pisco sours ice cream).

On a hot, sunshine-filled afternoon, we decided to recreate the "classic" ceviche - packed with flavour, fresh and ridiculously easy (not to mention very high on the good-for-you-scale). If you're a little worried about the concept of raw fish - click here for a little reassurance.

A hint we received while dining - only add the red onion just before serving - adding it to the marinade earlier can overwhelm the delicate flavour of the fish.

Ingredients : 250g firm white fish (we used yellowtail) 1/2 red onion, finely sliced generous pinch of salt small handful of fresh coriander, roughly chopped 1/2 tsp dried chilli flakes juice and zest of 4 lemons
Method: Remove all skin and bones from the fish (if necessary) and cut into 2cm cubes. Mix the lemon juice, zest, salt and chilli in a shallow bowl, and add the fish. Gently coat all the fish in the lemon marinade, then cover the bowl and place in the fridge to marinate for 2 hours. Before serving, toss through the coriander and sliced red onion.


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