Timo`s Summer Ceviche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg fish fillet (s), e.g., Pangasius
- 6 lime (s), add the juice
- 1 grapefruit (s), (pink grapefruit)
- 4 tomato (s), (vine tomatoes)
- 2 cups onion (s), red
- 1 clove garlic
- 1 bunch coriander, fresher
- 1 pinch (s) salt
- Chilli pepper (s), red
- olive oil
Print Recipe
Pin Recipe Instructions
- First, squeeze out all the limes and pour them into a large bowl. In this way, the fish can “cook” in the acid right from the start.
- Now cut the fish into 1-2 cm cubes and add to the lime juice in the bowl. Wash and core the tomatoes and then cut them into either narrow slices or fine cubes. The same goes for the red onions, but I definitely prefer fine half rings. Finely chop the garlic and put everything together with the fish in the bowl.
- Peel the grapefruit and remove the skin from the meat and pull it apart. Add the juice, the finely chopped coriander, fresh chilli to taste and a good pinch of salt to the other ingredients in the bowl and stir everything through once. Now put everything together in the fridge and let it steep for at least an hour, covered.
- Only mix in the olive oil a quarter of an hour before serving, otherwise the aromas cannot penetrate the fish, the oil would seal all pores.
- Tips:
- Ceviche is a great starter before a light summer dinner, as a lunch or as a carbohydrate-free dinner. They can be stretched by serving them with salad or avocado, some people even like to eat rice with it.
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