Ceviche – Ceviche

Ingredients for 4 servings:

• 400 g fish fillet(s), firm white fish such as cod or sole, wolffish
• 400 g squid(s), raw
• 400 g squid(s), raw
• 3 cloves garlic
• 3 chili peppers, red, green and yellow
• 16 lime(s) (depending on acidity)
• 2 onions, red
• 3 tbsp fish stock
• 3 sprigs coriander, coarsely chopped
• 1 piece(s) ginger, small
• 1 stalk(s) Celery
• 4 sweet potatoes
• 2 corn cobs

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

raw marinated fish in lime sauce from Peru

First, place the limes in plenty of cold water to release more juice. Add the squid and squid, each individually, to plenty of boiling salted water and cook for between 7 and 10 minutes, depending on their size. Finely dice the garlic and ginger, finely slice or ring the celery and onion, and finally add the roughly chopped coriander. Wash and dry the fish fillet, removing the central bone and any thin lobes. Cut into 2x3cm cubes, gently mix with the garlic and a generous amount of sea salt, and let it rest for about 10 minutes. Dry the soaked limes and carefully squeeze them (otherwise they will become bitter), then squeeze the juice over the fish cubes until just covered. Then place in the refrigerator. After 10 minutes, add 3-4 ice cubes, the fish stock, and the chopped chili, and stir gently for a further 10 minutes, stirring constantly. Cut the cooled cooked squid and calamari into 3mm rings (leave other seafood whole) and add them last, along with the onions washed in plenty of salt and drained. Cook the corn in sugar water and the sweet potato in salted water with aniseed until tender, and serve as a side dish.