There are many versions of this dish, which originated in Central and South America and the Pacific Islands. A ceviche is raw fish, marinated in citrus juice; the acid changes the proteins in the fish making it firm and opaque as if it has been ‘“cooked’’, then extra flavours are added in. The secret behind a great ceviche for me is the balance of flavours — the heat from the chilli, the zing from the citrus and the creaminess from the coconut.
|300 g||Snapper fillets, fresh, skin removed, sliced into 1cm strips|
|½ cup||Lime juice, freshly squeezed|
|½ cup||Lemon juice, freshly squeezed|
|3 Tbsp||Coconut cream|
|½||Red onion, finely diced|
|1||Red chilli, fresh, or 1 tsp Tabasco|
|1 to taste||White pepper, freshly ground|
|2 Tbsp||Fresh coriander, or parsley|
|1 cup||Cucumber, diced|
|1 cup||Mango, fresh, diced|
|1 Tbsp||Lime juice, freshly squeezed|
- Place the fish in a bowl, then sprinkle with salt, pour over lime and lemon juice and gently mix together.
- Let it sit covered in the refrigerator for an hour, then gently stir making sure all of the fish gets exposed to the citrus juices. Let sit for one more hour.
- Strain off the excess juice then add in remaining ingredients, stirring gently.
- Serve with crunchy bread.