Having tried this at a popular Mexican restaurant, I knew instantly that it was love at first bite. In a nutshell, ceviche can be described as small cubes of fresh firm fish which have been cured, and “cooked”, by the acid found in lemon juice. Ceviche is delicately flavored by lemon, salt and white pepper, and the freshness of this dish is quite honestly sensational.
My interpretation of the dish is essentially a salad as I have added yellow peppers, red onion, sliced pimento green olives, cherry tomatoes and a small amount of Italian parsley. So go on, try out this is a very simple dish. It is guaranteed to send your taste buds on a memorable trip to a tropical island.
Ingredients:
Serves 2
380g of fresh kingklip – filleted, skin off – cubed 1cm x 1cm
12 pimento stuffed green olives – thinly sliced
½ red onion – finely diced
½ yellow pepper – finely diced
1 tbs. Italian parsley – finely chopped
8 cherry tomatoes – seeds removed and finely diced
½ chilli – seeds removed and finely chopped (optional)
2 lemons squeezed
1 tsp. salt
1 tsp. white pepper
Recipe:
1 Cube the fish into approximately 1cm x 1cm cubes, or smaller if you like, put into a bowl and pour over the lemon juice and mix. Cover and place in the fridge for 10 minutes to cure.
2 Cut and prepare all the other ingredients.
3 Once the fish has turned opaque, drain the lemon juice off.
4 Add the salt and pepper.
5 Add all the other ingredients and gently toss.
6 Eat immediately.
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