Ceviche is originally a Peruvian dish that has become increasingly popular in recent years. Ceviche consists of raw fish cooked in a mixture of, among other things, lime, pepper and garlic (which is called tiger milk). Due to the fresh and sour (and spicy) taste, the dish is especially popular in the summer. You can use different types of fish for ceviche, but for this recipe we choose cod. It is important that the fish is fresh.
400 g of fresh cod fillets
2 red peppers
3 cm of fresh ginger
2 teaspoons of granulated sugar
1 clove of garlic
Handful of fresh coriander
1 red onion
Cut the cod into cubes of an inch and place in a shallow dish. For the marinade, the tiger milk, add the juice of the limes to a bowl. Halve the red pepper, remove the seeds, cut into thin strips and add it to the bowl. Grate the ginger and garlic on top and add the sugar with a pinch of sea salt. Mix all together and taste whether the flavors of salt, sour and spicy are balanced.
Pour the marinade over the cod and let it marinate for about 15 minutes, so that only the surface of the fish is cooked and the inside remains raw, which is what you want with ceviche. The marinating time of ceviche depends on the type of fish you use and how (thinly) you cut it. 3 to 4 minutes may be sufficient. However, cod is a robust fish and because we have cut the fish into cubes, the fish can cook in the acid for longer.
Cut the fine onion into rings and the avocado and tomatoes into cubes and add to the fish at the end. Divide the ceviche on plates, garnish with fresh chopped coriander and serve immediately. Ceviche is about combining different tastes and textures, so you can experiment with different types of fish and veggies such as sweet potato, capers, mango or melon. Enjoy your meal!