Ceviche - The Recipe

There is hardly any Hispanic American country that does not claim that Ceviche is their national dish. The recipe here is by Toño's sister Chilo and is thus a Mexican variant (original recipe).

Ceviche is the ideal party finger food. Thus the recipe here serves plenty. Actually it fully fills the bowl in this picture:



Ingredients:

• 2 kg freshwater fish fillets
• 3 large onions
• 1 kg tomatoes (preferably fully ripe beefsteak tomatoes)
• 8 limes
• plenty of coriander
• 4 carrots
• 2 garlic cloves
• 6 chillies
• 1 bay leaf

Bring about 2 litres of water to a boil with an onion cut into quarters, two cloves of garlic, a bay leaf and salt.



When the water is boiling add the fish fillet, which you have cut into small squares. Let them boil for a minute. Pour off the water and remove all the remains of the onions, garlic and the bay leaf. Let the fish cool down.



Meanwhile finely chop two large onions (or many small ones). Add the juice of four lime. Now finely chop and add to the onions: peeled carrots, chillies, coriander and the seeded tomatoes.



Do you see the REX Economy Peeler on the left side? It's gilded and a Christmas present by Toño. There is no posher way to peel carrots.

Mix everything together with the cooled out fish. Add the juice of three to four more limes. Season with salt and if you like a couple of tablespoons of olive oil. Stir again and put it into the fridge for at least half an hour.



Serve on tostadas. If you like add some cubes of avocado. For those who like it spicy add a few drops of Tabasco sauce or habanero sauce "Maria Dolores". Bon appétit!



The fish ceviche is commonly served in Mexico as part of an appetizer at a barbecue with family. It goes well with a cold beer or dry white wine, e.g. a Riesling, Alvariño or Verdejo. Enjoy!