Monday, February 26, 2007

Well i first started to appreciate raw fish while living for a year in Australia and being surrounded by plenty of it! There really are few things better than a nice bowl of Cerviche with a chilled glass of white wine, preferably under a tree near the sea. If you don't have said tree or sea at hand you can always make it and enjoy whatever your surroundings are! Freshness is the key here, you will be fighting a losing battle if the fish hasn't been caught within the last 24 hours! don't be scared to spend a little extra to get the quality that this recipe deserves!


800g Fresh white fish fllet(seabass, snapper or monkfish work best)
2 Limes(zest and juice)
1 Red pepper
1 Onion
200g green olives stuffed with pimentos, Or regular olives)
100g ketchup
50ml Vinegar
1 bunch chopped parsley
1 bunch chopped coriander
Salt and pepper


andychef said...

its called ceviche theres no r in it

Xiaoshka said...

This is such a cool blog, I have tried steak and lime flavor potato, all very good. Thank you. I will try this ceviche next.

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