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Summer ceviche
0 Likes
Prep Time:
265 minutes
Cook Time:
2 minutes
Total Time:
267 minutes
Elevated South American ceviche transformed into elegant cocktail appetizer.
Ingredients:
  • 1 fresh long green chilli
  • 1 garlic clove
  • 20.00 ml chopped fresh coriander root
  • 1.20 gm sea salt flakes
  • 1/4 tsp cracked black pepper
  • 700g fresh white fish fillets, finely chopped
  • 185ml (3/4 cup) lime juice
  • 1/ 62.50 ml chopped fresh coriander
  • 35g (1/2 cup) shredded coconut, lightly toasted
  • 1 long fresh red chilli, thinly sliced
  • 60g plain corn chips
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat the grill on high. Grill the green chili, turning occasionally, until slightly charred, about 2 minutes. Allow it to cool, then peel, halve, and seed the chili.
  • Combine the green chili, garlic, coriander root, salt, and pepper in a mortar and pestle until a smooth paste is achieved.
  • Combine the chili mixture and fish in a glass or ceramic bowl, ensuring they are evenly coated. Mix in the lime juice before covering and refrigerating for 4 hours or overnight to allow the flavors to meld.
  • Add the chopped coriander and gently mix it in. Serve the ceviche in glasses and garnish with shredded coconut, red chili slices, corn chips, and fresh coriander leaves.

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