Ceviche Recipe

Ingredients

• 400g

  White fish (snapper, halibut or haddock work well)

• 7 - 8 Limes
• 1   Red onion
• 2   Green chillies, finely chopped

• 3

  Tomatoes, chopped into small pieces

• 4 Sprigs

  Coriander, roughly chopped

• 2-3 Tablespoons Olive Oil
• 1 Pinch Caster sugar
• 1 Pinch Sea Salt

Supplies

• Knife
• Chopping Board
• Large bowl and lid
• Spoons

Directions

• Start by chopping the white fish into thin slices and set aside.
• In a large bowl combine the chopped red onion, freshly squeezed lime juice, a pinch of salt and the chopped fish. Mix to combine. The juice must cover the fish completely. Cover with a lid and place in the fridge for around 2 hours. The acid will then “cook” the fish!
• Remove the contents from the bowl and drain away the lime juice. Add the fish and onions to a bowl and add the chillies, chopped tomatoes and coriander. Drizzle on olive oil and mix gently.
• End with a good pinch of sugar and salt and serve fresh!

Experience ceviche whilst on tour with Tucan Travel