PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE
During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.
Total Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
- Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
- Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
- Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
- You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
- Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
- Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
- Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.
Nutrition Facts : Calories 146 calories, FatContent 6.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 20 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
PERUVIAN FISH CEVICHE RECIPE | FOOD NETWORK
Provided by Food Network
Categories appetizer
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Have grill pre-greased and preheated to medium-high.
- Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
- Add onions to remaining chilled water and let soak.
- Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
- Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
- Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
- When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.
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