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Ceviche

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Ingredients

Adjust Servings:
1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper , pin boned, from sustainable sources
3 juice of lemons
2 fresh red chilies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops (optional)
extra virgin olive oil

Ceviche

Features:
  • Non Veg
Cuisine:
  • 8 hrs 20 mins
  • Serves 4
  • Medium

Ingredients

  • 1 red or yellow pepper
  • 2 spring onions
  • 400 g skinless sea bass, lemon sole or snapper , pin boned, from sustainable sources
  • 3 juice of lemons
  • 2 fresh red chilies
  • 8 sprigs of fresh mint
  • 8 sprigs of fresh coriander
  • 1 punnet of mustard cress
  • a few fennel tops (optional)
  • extra virgin olive oil
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Ceviche is a dish brought to you from the sunny land of Mexico, known for its love for the infusion of various sea foods and the flavors that will have everyone salivating at the taste of it all. The intricate thing is that it is perhaps the equivalent of Japanese sushi in that regard. You can additionally use a lot more sea food items that can be customized according to each person’s requirement.

Health benefits:

  • Ceviche is really rich in proteins.
  • They’re also low in cholesterol and provide little or no fats.
  • They’re a rich source of Omega-3 fatty acids.
  • They’re also very rich in Vitamin B12 and Phosphorus.
  • They have been known to be recommended to those suffering from diabetes and Alzheimer’s.
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How to Make Ceviche

  1. Make sure that you deseed and properly chop the pepper.
  2. Start off by trimming and slicing the spring onions.
  3. Then add them to a bowl.
  4. Now slice the fish into little cubes and add them to a bowl and refrigerate them.
  5. Squeeze lemons into a jam jar and add some sea salt to it.
  6. Add some sesame seed and add some chili according to taste.
  7. Place this paste into the fridge.
  8. Don’t leave the fish marinating too long
  9. Pour the lemon dressing over the fish and mix them up nicely.
  10. Leave it to marinate for 2-3 minutes.
  11. Throw the herb mixture into a bowl and toss together for 10-15 seconds.
  12. Serve the Ceviche as per the servings necessary.
  13. Drizzle a little olive oil on top and garnish with some pepper and salt.

Trivia:

  • Ceviche is one of the most popular Mexican dishes that are sold and made outside of Mexico.
  • The city of Lima, Peru is considered the Ceviche capital of the world.
  • There is still a lot of debate about the exact location of Ceviche’s origins.
  • Prawns and fish are the most widely and popularly used items to make Ceviche.

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Paulo Ricci

Vaya Tyffyn

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