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Ceviche is created using raw fish and vegetables, and curing it overnight in lime juice and/or white wine vinegar. The lime juice 'cooks' the fish, but still leaves it firm to the touch. Obviously, the fresher the fish, the better. SERVES 2 Preparation Time: 10 Minutes + overnight marinading |
| 1 lb fresh white fish e.g dorado, grouper | Salt & Pepper |
| Juice of 2 limes, or 1/2 cup white wine vinegar | 1 large tomato, chopped |
| 1/2 onion, chopped | 1/2 teasp dried chili seeds |
| 1/2 green pepper, chopped | 1 teasp sugar |
Fillet the fish, and chop into bite-size pieces. Place in a plastic storage box (not metal) with all the other ingredients. Make sure the fish and vegetables are at least 1/3 covered by the liquid - add more liquid if necessary.
Place a lid on the box, give a little shake to coat the ingredients. Place in the fridge and leave to marinade overnight.
Serve for lunch with some freshly baked bread and a dash of Tabasco sauce.