Ceviche
An easy recipe to serve in the summer as an appetizer, with tortilla chips or with rice.
Tools
Ingredients
Serving
6
limes
3/4
red chili pepper
20 g
red onion
3/4 tsp
garlic oil
1 + 1/2 tsp
salt
540 g
fresh white fish
1 + 1/2
tomato
a handful
mint
150 g
mango
Step by step
Juice the limes on speed 6 using the Citrus Juice Attachment.
Deseed the chili pepper and cut into small rings. Dice the onion. Add the chili pepper, onion, garlic oil and salt to the lime juice. Zest the limes into the bowl.
Cut the fish into 1 cm x 1 cm cubes and add to the lime juice mixture. Mix well, cover the bowl with foil and let it cure for at least 20 minutes up to 8 hours.
Before serving, strain the fish but keep the brine. Dice the tomato, mango and finely chop the mint. Add them to the ceviche, combine and add some leftover brine to you own taste. Serve immediately.