Ceviche - fresh fish marinated in lime
Ceviche is native to Peru. The raw, very fresh fish is marinated in lime juice for about 2-3 hours or more. This denatures the protein (as in cooking too). Volumes may vary according to taste, so it's a recipe for two as an appetizer.
200 g of very fresh fish fillet, e.g. Salmon or a white fish, maybe tuna in sushi quality.
1-2 bunch of coriander leaves
1 small red onion
1-2 juicy limes
... if you like, you can add 6 cherry tomatoes.
The coriander is chopped, the limes squeezed out. The remaining ingredients are cut into small pieces with perhaps 3 mm edge length. Mix everything well and keep cool for at least 2-3 hours. Can also be longer, but not until the next day (I have not tried that, but it would be a pity about the freshness) Then fill in nice glasses and enjoy with a long bar spoon (dessert spoon)!
