This ceviche is one of my favourites to make as a pre dinner snack. When you next have guests over for dinner present them with a bowl of chilli & lime ceviche served with corn chips, crackers or bread and that’s sure to buy you some time while you prepare the main course. You could also use this as a refreshing filling for your tacos!
Ceviche is made from fresh raw fish that is cooked in the acidity of citrus juice. You can try your own alternatives of fish or scallop meat and if you’re not a fan of lime try lemon – the choice is yours 😀
You will need:
250gm fresh fish ( I’ve used blue spot emperor which is a nice firm fleshed fish)
1 large red chilli, finely diced
1 shallot, finely sliced
1 tsp of dried oregano
1/4 cup parsley, chopped
1 tsp of salt
4 limes, juiced
Chop the fish fillets into small pieces and place in a low dish. Stir in the rest of the ingredients and cover the flesh completely with the lime juice. Leave for about 10 minutes to cook, stir occasionally so that the juice covers all the pieces of fish evenly. The fish is cooked when the flesh is a nice opaque white colour. Transfer the fish to a sieve to drain all the lime juice. Press it down a bit to make sure all the extra juice is out. Place in a serving bowl and enjoy!