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Peruvian ceviche
Peruvian ceviche
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Total Time:
20 minutes
I enjoyed a unique Peruvian ceviche in an underground New York restaurant. This zesty appetizer features fresh fish cured in citrus juices—a delightful and simple dish with superb freshness.
Ingredients:
  • 1 red or yellow pepper
  • 2 spring onions
  • 400 g skinless sea bass, lemon sole or snapper pinboned, from sustainable sources
  • juice of 3 lemons
  • 1-2 fresh red chillies
  • 8 sprigs of fresh mint
  • 8 sprigs of fresh coriander
  • 1 punnet of mustard cress
  • a few fennel tops (optional)
  • extra virgin olive oil
Instructions:
  • - Finely chop the pepper and slice the spring onions. Place in a bowl. - Cut the fish into 1cm cubes and add to the bowl. Cover and chill in the fridge. - Mix lemon juice, 1 teaspoon sea salt, and chopped chilli in a jar. Chill in the fridge. - Prepare herbs and cress, and keep in the fridge. - Assemble the ceviche just before serving. Pour lemon dressing over the fish mixture and mix. - Let it sit for 2½ minutes. Add most of the herb mixture to the bowl, toss quickly. - Divide the ceviche among 4 plates. Drizzle with some dressing, sprinkle with remaining herbs. - Drizzle oil, sprinkle black pepper, and serve. Enjoy!

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