Monday, 9 June 2014

Fish ceviche

I know, I know. Sure I've been talking about eating more fish but... there hasn't really been much action, has there? Even I can't fathom why as it is such a versatile creature. You can cure it, pickle it, steam it, fry it, turn into burgers, mash into a terrine or (when you're feeling particularly lazy!) make ceviche. Which is such a  dreamily light and refined way to impress dinner guests, too. 

Originally this dish comes from South America. In our Southern Finnish household it got paired with equally light accompaniments: mango, spring onion, red onion, garlic, tomato, wonderfully fruity jalapeno and loads of coriander, claro que si!

And si, si! Muy bien!

As a starter this feeds four

400 g fish fillets (ours were pangasius)
the juice of 1,5 limes

200 g mango cubes (the flesh of appr. 2 ripe fruits)
handful of spring onions, chopped (about 1 stalk)
1/2 red onion
2 cloves of garlic
2 tomatos
handful of coriander leaves, chopped
1 jalopeno

to serve: toasted flat breads of tortillas, Greek yogurt

Cut the fish into 1 cm- cubes and place in a wide-bottom, non-metallic dish. Squeeze lime juice on top, cover and  and let it work its magic in the fridge. Turn the chunks around a bit if needed. In the meanwhile cut mango and tomatos into similar size cubes and, along with rest of the ingredients, combine with fish. Season with salt and serve.

Brush tortillas with a little bit oil and sprinkle some salt (optional) on top. Granulkated garlic and smoked paprika powder also work wonderfully! Toast at 200°  for a couple of minutes and cut into wedges.




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