Ceviche is a famous and tasty snack or “botana”. According to Chef Ricardo Muñoz Zurita, it’s an original dish from the Polynesia that made the crossover along with other spices via the Philippines on the Manila Galleon, many, many years ago.
There are different recipes and depending on the condiments some people prepare “white ceviche” or “red ceviche”. On this occasion I will give you the recipe for a white version and you can add as much red salsa Valentina as you want (or until your tongue allows!!). If you need help getting the ingredients, contact me!
400gr. Raw fish (snapper, barramundi or salmon preferably, but others will work)
4 Limes (the juice)
1 Tomato, finely chopped
¼ White onion, finely chopped
½ bunch coriander, finely chopped
1 Green chilli finely chopped
Salt & Pepper
1 Avocado. Sliced (to garnish)
Corn chips (to serve with)
“Valentina” or other spicy salsa
- Cut the fish in small bites, place them in a bowl, pour over the lime juice and mix well. Cover and leave inside the fridge for at least 2 hours.
- Take the fish out of the fridge; it should look opaque as it’s been “cooked” by the lime juice. Add the tomato, onion, coriander and chilli. Mix well. Add the salt and pepper and check the flavour.
- Serve in a plate along with corn chips, avocado and spicy salsa. Enjoy!!