A great way to travel to South America from your own home is to make ceviche. Originating from Peru, this seafood dish is colourful and vibrant. Fresh raw fish is cured using various citrus juices, making it the perfect meal for those warmer evenings.
Dairy-free, gluten-free
Serves 3
45mins
Ingredients
260g fresh fish (cod,
½ fennel bulb
Juice of 1 blood orange or 35ml of blood orange juice in a carton
Dill (fresh or frozen)
Juice of 1 lime
Juice of 1 lemon
1 orange cut into small pieces
½ red chilli cut into really small squares (or small peppers if you can’t find chilli)
½ cucumber
½ pickled red onion
1 tsp seaweed flakes
Salt, pepper, olive oil
How to:
Quick pickled red onion
In a small bowl, place the sliced red onion (use a whole red onion and keep the rest for another recipe!), cover with half water, half white wine vinegar or apple cider vinegar and add a few tablespoons of sugar. Mix, cover and let rest in the fridge for an hour.
- Now, prepare your citrus mix: halve and squeeze the juices of the lime, lemon and blood orange into a mixing bowl and set aside.
- Then slice the raw fennel bulb thinly and keep it in another small bowl. Prepare your chilli: slice lengthwise into thin strips and then chop into small squares, we will use them to decorate. Take your orange, peel it and cut it into small chunks.
- Finally, take the raw fish and slice it into small pieces, roughly the size of a coin.
- To assemble, combine the fish with the citrus juice and let marinate for 10 mins. Add the sliced fennel and cucumber into your bowl and mix. Lay this preparation into your serving dish. Top with the orange slices and pickled red onion, and sprinkle the chilli on top. Add a few sprigs of dill and the seaweed flakes. Season with salt, pepper & a dash of olive oil. Enjoy!
Dietary alternatives:
Vegan/vegetarian > use heart of palm instead of fresh fish, you can find this tinned at most big supermarkets.
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