in Latin America

Ceviche, a light, summery fish dish

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Ingredients for 2 servings:

  • 3 limes
  • salt and pepper
  • ½ tsp garlic, chopped
  • 2 tsp coriander greens, chopped
  • 300 g cod fillet(s)
  • 1 small onion(s), red
  • 1 avocado(s)
  • coriander

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Peruvian national dish

To make the leche de tigre, first squeeze the limes and blend the juice with a pinch of salt, garlic, chopped cilantro, and 2 tablespoons of finely chopped fish. Cut the remaining cod into hazelnut-sized pieces and season lightly with salt. Slice the onion and fold into the fish. Finely dice the avocado and add it along with the leche de tigre. Mix everything well and season with salt, pepper, and freshly chopped cilantro. Let it sit in the refrigerator until the fish turns white and firms up. The acidity of the leche de tigre “cooks” the fish. Sweet potatoes, for example, are delicious with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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