Ceviche

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ceviche recipe

INGREDIENTS for 2 people

500 g preferably fresh white fish, such as sole (grouper, cod or monkfish)
1 cup of lime juice
2 sweet potatoes per person
2 tbsp. Garlic
1 tbsp flat parsley
1 Espelette pepper
2 onions
Fresh chopped coriander
Some leaves of salad
Salt pepper

PREPARATION

STEP 1

Cut the fish fillets in small dice about 3 to 4 cm and a thickness of no more than 2 cm and then dip in a bowl of cold salted water. Cut the onions into very thin slices, rinse them twice under a trickle of cold water and drain them.

STEP 2

Take the fish out of the water and dry it and place the white fish in the bottom of a hollow dish. Add the onions, season the spices: garlic, chopped parsley, chopped coriander and a few slices of Espelette pepper then salt and pepper.

STEP 3

Add the lemon juice and let marinate all for at least 10 minutes, if you do not like the fish too “raw”, let marinate longer, but never more than 1 hour. The marinade will “cook” the fish.

STEP 4

Serve your ceviche in a deep plate on a bed of green salad, and accompany with a piece of sweet potatoes.

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