Ceviche (the Best Recipe)
by Editorial Staff
Unusual refreshing dish of fresh fish and vegetables.
Ingredients
- fillet of one fresh white fish 800 g
- medium lime 5 pcs
- large red onion 2 pcs
- small bunch
- celery stalks 4-5 pcs
- garlic 2-3 cloves
- green onion feathers 4-5 pcs
- chilli pepper 0.5 pcs
- salt, pepper to taste
Directions
- Cut the fish into small cubes, about 1×1 cm.
- Squeeze lime juice by hand (you can use a fork). Do not use a juicer, as bitterness from the partitions and lime peel will appear in the juice.
- With lime, the rule applies: a portion of fish per person (approximately 150-200 g) – 1 large lime.
- Peel hot peppers and chop finely. You can add more or less pepper depending on your taste.
- 1/3 of the onion finely chop, the rest of the onion cut into thin half rings.
- Finely chop the parsley, chives, celery stalks, chop the garlic. Postpone.
- Put the chopped fish in a deep bowl, season with salt and pepper to taste. Add lime juice (it should completely cover the fish).
- Add the onion to the fish, mix everything thoroughly.
- Put hot pepper (about 1 tablespoon), mix.
- Add parsley (about 1 heaped tablespoon), stir.
- Add finely chopped garlic and stir.
- Add green onions (about 1.5 tablespoons), stir.
- Add chopped celery (about 3 tablespoons) and stir.
- The amount of this or that ingredient can be varied depending on taste preferences.
- Cover the plate with cling film, leave to marinate for 5 minutes at room temperature.
- If there is a lot of juice in the plate, you can drain it.
- Sevichi should be served with toasted crispy bread.
Enjoy your meal!
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