Peruvian Ceviche

So I don’t know what happened to the lovely mild weather I was enjoying, Sunday was a stinker! I really hate the extremely hot days and wonder how on earth, me and everyone else in Queensland do it year in, year out. I will take 10 degrees over a heatwave any day.

The heat had turned a relaxing Sunday morning at the markets into a hellish hour or so where all I could think of was getting back to the car for some air con, instead of what I could do with some kangkong and quail eggs. Once back in the cool, when I could think straight, we decided that nights dinner had to be light, cold and refreshing.

But, in true Queensland style, by 5pm, the sky went dark, the winds picked up and it cooled right down. Lucky I am always keen for Ceviche, rain, hail or shine.

Serves 4 as a entree or side

1 large piece of boneless white fish, diced into 1cm dices, snapper works well
1 large jalapeno
Juice of 2 limes
2 tbs coriander, chopped
1/2 red onion, finely diced
1 sweet potato
1 tbs raw sugar
1 cinnamon stick
Salt and pepper

For the chilli paste, boil the chilli for 5 minutes. In a food processor or mortar and pestle whaz or pound the boiled chilli with a tablespoon of lime juice, salt, and cracked black pepper. Set aside.

To cook the sweet potato, boil with raw sugar and cinnamon until cooked. Allow to cool. Cut into 1/2cm disks.

Next combine the diced fish, onion, remaining lime juice, onion, coriander and half of the chilli paste. Mix well to combine and leave in the fridge for half an hour to an hour  to cook in the lime juice.

Serve with sweet potato, a sprinkle of coriander leaves and with the remaining chilli paste.

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Recipe Name
Peruvian Ceviche
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