Marinated Raw Fish
The Quirky Foodster Team
Ingredients
- Fresh firm white fish, cut into small cubes — 500 g (1.1 lb)
- Juice of 6 limes
- Red onion, thinly sliced — 1
- Mild chile, finely chopped — 1
- Chopped fresh coriander — 2 tbsp
- Salt — to taste
Method
- Place the cubed fish in a non-reactive bowl and pour over the lime juice, ensuring it is fully covered.
- Refrigerate for 20-30 minutes, until the fish turns opaque throughout.
- Drain off some of the excess lime juice.
- Toss the fish with the sliced onion, chopped chile, and coriander.
- Season with salt and serve immediately, chilled.
Introduction: Fresh fish ‘cooked’ in citrus juice with onion and chile, a bright, refreshing dish that developed along the Pacific coast during the colonial period.
Cultural Background: Ceviche combines pre-Columbian fish preparation with citrus fruits brought by Spanish colonisers, the acidity of introduced limes and oranges replacing or supplementing earlier indigenous marinating methods to create the dish recognised today.
Tips: Use only the freshest fish available, as the citrus ‘cooks’ it without heat.
Variations: A little diced sweet potato or corn was a common regional accompaniment.
Nutrition: Approx. 180 kcal per serving.
FAQs:
Q: Did ceviche exist before Europeans arrived?
A: Fish marinated in acidic or fermented liquids has pre-Columbian roots, but the citrus-based version familiar today developed once limes and other citrus fruits arrived with Spanish colonisation.
Q: Is the fish actually raw?
A: It is not heat-cooked, but the citric acid denatures the proteins in a process similar to cooking, changing the texture and appearance.
- Fresh firm white fish, cut into small cubes — 500 g (1.1 lb)
- Juice of 6 limes
- Red onion, thinly sliced — 1
- Mild chile, finely chopped — 1
- Chopped fresh coriander — 2 tbsp
- Salt — to taste
Please log in to leave a comment.