Ceviche is a seafood dish popular in the coastal regions of Latin America and the Caribbean. The dish is typically made from raw fish cured in citrus juice such as lemon or lime and spiced with pepper or chilli. Additional seasonings such as chopped onions, salt and cilantro may be added.
It’s a healthy dish and can be made in a matter of minutes, you just need to make sure the fish is fresh, which is one of the advantages of living in a place like Boston, where not only can you get fresh sushi grade fish, but you can track it back to the fisherman who caught it.
I bought my salmon belly from Red’s Best, who offer traceability for their seafood, this means that the customer can trust that the seafood is caught locally, labelled correctly and subjected to quality control along its journey. Trust that an intelligently minimised carbon footprint maintains traceability without undue burden on natures footprint.
- 500g salmon
- 1 garlic clove – crushed
- 1 red chili – finely chopped
- ½ cup lime juice – freshly squeezed
- coriander – finely chopped
- ½ red onion – finely sliced
- Salt & pepper – to taste
- Wash and slice your salmon
- Place in a shallow ceramic or glass dish. Season with salt and pepper.
- Combine juice, chili, garlic and coriander and pour over your salmon
- Stir the fish gently to ensure it is completely coated with the juice mixture
- Place the sliced red onion on top of your fish while it ‘cooks’
- Let your fish ‘cook’ for an hour. You can leave it for as little as 5 minutes if you are in a hurry.
- Drain the salmon mixture and plate
- Serve immediately