Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. It’s also a dish that has been embraced by fine dining establishments around the world. It plates up elegantly and is an ideal light seafood starter to precede a richer main. Plus, it’s the sort of dish that people don’t ordinarily think of as simple to make at home, so restaurants readily charge a small fortune for it.I’m here to bust that myth! As long as you can get your hands on sparkling fresh fish, ceviche is dead easy to make – and super quick too! Buying sashimi-grade fish suitable for raw consumption is readily available these days, making dishes like ceviche infinitely accessible for ordinary folk like ourselves!
Total Time15 minutesmins
Course: Appetizer, Snack
Cuisine: Peruvian, Seafood, South American
Servings: 5Servings
Author: Mike Nadelman
Ingredients
FISH:
400g14 oz kingfishtuna, sea bass or other sashimi-grade (only) fish
1/4red onionvery finely sliced.
2tspfresh jalapeñofinely chopped (or green chilli)