Ceviche
Serves 4 starters or 2 mains
Ingredients
1 ½ pound of fresh fish fillets of the best quality sea bass, or cod/haddock
1 red onion, thinly sliced
1 small crushed garlic clove finely chopped
1 cup freshly squeezed lemon 2/3 and lime 1/3rd juice
1-2 yellow or habanero peppers cut in half, seeded and deveined
2-3 sprigs of fresh coriander (garnish)
Sea Salt to taste
1 large tablespoon of finely chopped coriander/cilantro
Method
1. Cut the fish into small cubes and place them in a glass container. Cover the pieces of fish with cold water and 1 tablespoon of salt, cover and refrigerate while the onion garlic and lemon juice are prepared.
2. Rub the onion slices with 1/2 tablespoon of salt and rinse with cold water. Rinse the fish to remove the salt.
3. Put the fish cubes, the half of the onion slices, garlic, coriander, and the peppers in a glass container and pour the lemon juice over the ingredients. Sprinkle with a little salt. Cover and refrigerate for about 5-15 minutes or until the fish begins to turn white.
4. Remove the chili peppers from the ceviche mixture. Taste the fish ceviche and add salt if necessary.
5. To serve put the ceviche in each container, either a plate or bowl, and garnish with coriander, the rest of the red onion and finely chopped chilli to taste.
6. Here I also used some Exmoor Caviar as an added special touch, however traditionally it is served with sweet potato and sweetcorn.