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Ceviche is Peru's national dish and typically includes white fish, lime juice, cilantro, and onion. There are many variations of ceviche, but the most important aspect is that it is properly marinated. It should be marinated cold for at least 6 hours to be ready, making it perfect for preparing in advance. The reward comes when it is ready to eat right away. Feel free to use frozen cod and frozen shrimp.
Starters, Fish, Multi-course menu, South America, Pickle
Recipe Brief
Steps 1
10 Mins
Start by halving the cod fillet and cutting it into cubes, approximately 1x1 cm, and place them in a jar along with the peeled shrimp. Squeeze the juice from all the limes and pour it over the shrimp and fish, then mix well. Next, chop the garlic, green onions, chili, and cilantro. Add sugar, salt, and olive oil. Mix everything together and cover the jar.
Cod fillet, frozen
Shrimp, frozen pre-peeled
Lime
Garlic, clove
Chives
Chili, green
Chili, red
Coriander, freshly chopped
Sugar
Salt
Olive oil
Steps 2
720 Mins
Let it cool in the refrigerator for at least 6 hours, or preferably overnight.
Steps 3
4 Mins
Rinse and split the endive lettuce and arrange the ceviche nicely in the leaves. Optionally, serve with butter-fried toast.
Done!
Endive salad
Här finns det kakor!
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