Ceviche is a traditional peruvian dish, where you take raw fish, cut it into pieces, and marinate it in an acidic liquid, usually lemon or lime juice. I prefer serving it as a starter, rather than using it as a main dish. It is a fresh and tangy dish, which I have always found people enjoy.
Here is my take on it, based on the one Jamie Oliver made in “Jamie’s American Road Trip”.
- Firm, white fish, roughly 100 grams per person
- Lime juice
- Spring onions
Start by dicing the fish in rougly centimeter-sized squares. Put it in a bowl, pour over the lime juice, and add a pinch of salt. While it marinates, chop the parsley, then slice the spring onions. Mix the spring onions in with the fish. Divide it up among the plates, and drizzle a little good olive oil over it (I use one infused with basil), before sprinkling a little parsley over it.
The dish is ready to serve as soon as five minutes after you started marinating it, and I would serve it no more than forty minutes later.