How to make ceviche – recipe | Felicity Cloake Masterclass
The pleasures of Latin American cuisine are still too little known in the United Kingdom. Ceviche, which is popular from Panama to Peru, where it is the official national dish, is a good starting point for fish lovers, as it is quick and easy to prepare, but so much more than the sum of its few parts. . An ideal and very healthy starter or light lunch.
Preparation 10 minMarinating 10 minFor 2 people
½ red onion, trimmed and peeled 250 g sustainably sourced sea bass or sea bream fillets, skinless and deboned (see step 2) ½ tsp. fine salt, plus an extra depending on the season Juice of 4 limes Juice of ½ orange 1 red pepper, sweet or hot, of your choice, or 1 tbsp. aji amarillo paste (optional)1 small bunch of coriander, coarsely chopped
1 Chop and soak the onion
Finely chop the onion (or use a shallot instead or, in a pinch, a yellow or spring onion, although the latter two lack the sweetness that makes red onion the best choice). Put the onion in a bowl of ice water and soak for five minutes while you prepare the fish - the onion will soften in flavor, so it won't overpower the delicate seafood later.
>2 A Word About FishThe fish in ceviche is not cooked, but marinated in acidic ingredients that denature protein in the same way heat would. This gives it a drier, firmer texture, so it's important to choose a species hardy enough to withstand such treatment. I find that a firm-fleshed white fish like sea bass or sea bream works best. -type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">
The pleasures of Latin American cuisine are still too little known in the United Kingdom. Ceviche, which is popular from Panama to Peru, where it is the official national dish, is a good starting point for fish lovers, as it is quick and easy to prepare, but so much more than the sum of its few parts. . An ideal and very healthy starter or light lunch.
Preparation 10 minMarinating 10 minFor 2 people
½ red onion, trimmed and peeled 250 g sustainably sourced sea bass or sea bream fillets, skinless and deboned (see step 2) ½ tsp. fine salt, plus an extra depending on the season Juice of 4 limes Juice of ½ orange 1 red pepper, sweet or hot, of your choice, or 1 tbsp. aji amarillo paste (optional)1 small bunch of coriander, coarsely chopped
1 Chop and soak the onionFinely chop the onion (or use a shallot instead or, in a pinch, a yellow or spring onion, although the latter two lack the sweetness that makes red onion the best choice). Put the onion in a bowl of ice water and soak for five minutes while you prepare the fish - the onion will soften in flavor, so it won't overpower the delicate seafood later.
>2 A Word About FishThe fish in ceviche is not cooked, but marinated in acidic ingredients that denature protein in the same way heat would. This gives it a drier, firmer texture, so it's important to choose a species hardy enough to withstand such treatment. I find that a firm-fleshed white fish like sea bass or sea bream works best. -type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">
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