Ceviche – Cebiche
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s), firm white like cod or sole, wolffish
- 400 g squid (s), raw
- 400 g squid (s), raw
- 3 cloves garlic
- 3 chilli pepper (s), red, green and yellow
- 16 lime (s), (depending on acidity)
- 2 onion (s), red
- 3 tablespoon fish stock
- 3 sprigs coriander, roughly chopped
- 1 piece (s) ginger, small
- 1 stick (s) celery
- 4 sweet potato (s)
- 2 ears corn
Print Recipe
Pin Recipe Instructions
- First put limes in plenty of cold water so that they give more juice.
- Put the squid and squid in plenty of boiling salted water and cook for between 7 and 10 minutes, depending on the size.
- Cut the garlic, ginger into fine cubes, celery and onion into fine strips or rings, finally add the coriander, roughly chopped.
- Wash and dry the fish fillet, remove the center bone and thin rags, cut into 2x3cm cubes, gently mix with garlic and a generous amount of sea salt and leave to rest for approx. 10 minutes.
- Dry the soaked limes and squeeze them carefully (otherwise they will become bitter) and pour the juice over the fish cubes until they are covered, then in the refrigerator, after 10 minutes add 3-4 ice cubes, fish stock and chopped chilli and gently over and over again for another 10 minutes stir.
- Cool the cooked squid and squid into 3mm rings (leave other seafood whole) and finally add the onions, washed in plenty of salt and drained.
- Cook the corn in sugar water and sweet potato in salted water with anise and serve as a side dish.
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