Ceviche (pronounced seh-vee-chay) is basically very fresh fish which is marinated and 'cured' using fresh lime juice, chilli, red onion, a little salt and a big handful of roughly chopped coriander leaves. It can be eaten anything from 10 minutes after mixing together to the next day if kept in the fridge.
The acid in the lime juice changes the fish from being translucent to opaque and it is particularly delicious because of its fresh sharp taste.
We have been using scallops on the 'So Much To Sea' tastings and I removed the corals - using them in with some cooked mussels - before chopping the scallops into small pieces. Other firm white fish can be used and it is also suitable with oily fish - salmon and tuna in particular.
The dish originated in Central and South America and it features highly in menus from Peru and Mexico but now also in Cullivoe and Symbister!
It is delicious as a starter with slices of ripe avocado and a slice of sourdough toast.
Ceviche
Course: Main
Servings: 4
Prep Time: 10 minutes
Ingredients:
- Freshest scallops - 150 grams (corals removed, scallops cut up finely)
- Red onion - 1/2 (very finely chopped)
- Red chilli - 1/2 (very finely chopped)
- Salt - 2 pinches
- Limes - 2 (grated rind and juice)
- Fresh green coriander - small bunch
Instructions:
- Prepare all ingredients and mix together very well - you can put everything into a tight lidded plastic box and shake well to distribute all flavours.
- That's it!
Marian Armitage
Marian is a Shetlander who, after studying at the Anderson High School trained as a teacher of ‘Domestic Science’ in Edinburgh in the early 70s.