
ECUADOR
Ceviche
25 mins
4 persons
Easy
Spanish colonists have had a major influence on South American cuisine. In this way they also laid the foundation for ceviche (pronounced: seevietsjee). Most people know ceviche as a Peruvian recipe with raw fish as the main ingredient. The Ecuadorian version is just a little bit different. In this family recipe from Daniel, we have chosen to briefly cook the fresh fish in water with coriander and lime juice. In Ecuador it is common to serve it with banana chips, popcorn, nuts or corn. But it is also delicious as a soup!
Preparation
Step 1. Cook the fish
Finely chop the coriander and squeeze a lime.
Place 500 ml of water, half the coriander, some salt and the juice of a lime in a pan and bring to the boil.
Add the tilapia fillet and let it cook until the fish is no longer transparent.
Remove the fish from the water and let it cool. NB! Do not throw away the water.
Step 2. Prepare the ceviche
Cut the fish, tomatoes and onion into small cubes of about 1 cm.
Mix it together with the juice of a lime, the remaining coriander and salt to taste and let it rest for at least 30 minutes.
Cut the last lime into slices for garnish.
Step 3: Serve the ceviche
Serve the ceviche with banana chips or popcorn on the side.
For a fresh soup, pour the water over the fish.