food for a restless mind

Ceviche

The fresh fish in Tonga is amazing. So clean, and fresh. And best of all super cheap! Until I moved here I wasn’t a big fan of fish (especially fish with stronger flavours like tuna), but the fish here is so good I’ve been converted. There is a delicious local dish called ota ika that’s fresh raw fish ‘cooked’ in lime juice and marinated with coconut milk. It’s amazing! I’d heard that ceviche was similar so I though I’d give it a go. 

This ceviche recipe is an amalgamation of a few different ones I found online. Finely dice up your capsicum, onion, tomato, chilli, and coriander. Toss them together in a bowl with some high quality olive oil and season with salt and pepper. Excitingly mum has recently discovered a local importer of high quality olive so we were able to use an amazing Frantoio olive oil.

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Cut your fish into roughly 1cm cubes. It’s really important that you get the freshest fish possible. For the best result it should really be fish that you would be happy to eat raw. Put your diced fish in a flat dish and cover with lime juice. Make sure all of the fish is thoroughly coated, and season with salt. Put it in the fridge to ‘cook’ for about 5-10 minutes.

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When the fish is ‘cooked’ to your satisfaction (it should be mostly white on the outside but still pink in the middle). Mix it into the vegetable mixture and serve.

This dish is super versatile. You could take it to a party as a salad or side dish (make sure you prepare the fish just before you eat it otherwise it will over ‘cook’). You can have it as an appetizer. Or have it for dinner with some brown rice and lentils mixed with shredded carrot and spinach.

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If you’re going to eat your ceviche with the carrot and spinach brown rice and lentils cook your rice and lentil mixture using the absorption method. When you turn the heat off to steam the rice at the end, stir in the carrot and spinach and put the lid back on to steam the veggies a little before they’re served.

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This ceviche is my contribution to this week’s Fiesta Friday. Thanks to  Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport for hosting this week.

Ingredients (Serves 2 as a main)

  • 2 green capsicums
  • 1 tomato (with seeds removed)
  • 1 red onion
  • 1 red chilli (adjust depending on the level of spice you prefer)
  • 400g of high quality fresh fish
  • the juice of 2-3 limes
  • 1/2 tbsp of high quality olive oil
  • salt and pepper to taste

Optional

  • 2/3 cup of brown rice and lentils mixture
  • 1 carrot grated
  • a large handful of spinach, shredded

Method

  1. Finely dice up your capsicum, onion, tomato, chilli, and coriander.
  2. Toss them together in a bowl with some high quality olive oil and season with salt and pepper.
  3. Cut your fish into roughly 1cm cubes.
  4. Put your diced fish in a flat dish and cover with lime juice. Make sure all of the fish is thoroughly coated, and season with salt and put it in the fridge to ‘cook’ for a bout 5-10 minutes.
  5. When the fish is ‘cooked’ to your satisfaction (it should be mostly white on the outside but still pink in the middle). Mix it into the vegetable mixture and serve.

Optional: If you’re going to eat your ceviche with the carrot and spinach brown rice and lentils cook your rice and lentil mixture using the absorption method. When you turn the heat off to steam the rice at the end, stir in the carrot and spinach and put the lid back on to steam the veggies a little before they’re served. Brown rice and lentils take 20-30 minutes to cook so make sure you put them on before you start on the ceviche.

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4 thoughts on “Ceviche

  1. CakePants says:

    This looks so colorful and pretty! I’m encouraged to hear that someone who once wasn’t a big fan of fish is now making and enjoying ceviche. I’ve always been too scared to try it, but maybe there’s hope for me after all!

    Like

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