CERVICHE
Posted on September 12th, 2005
This recipe comes to us via Dr Adam Smith’s Fantastic Fish Calendar. At 1st glance, it may not seem very enticing but believe me its very delicious; especially served with a glass of champagne as suggested by Dr Smith. It will certainly impress friends as an this is quite an unusual dish. Our recommended fish is Mackeral but any pelagic such as Trevally or Kingfish is suitable.
Ingredients
700g White fish finely chopped
x5 V. hot chilli
x1 Capsicum
x1 Spanish onion
3 Ripe Tomatoes
1-2 Garlic cloves minced
1 Bunch coriander
1 tsp Brown sugar
½ cup lime juice
½ cup lemon juice
¼ cup olive oil
Pinch salt and pepper
In a large bowl combine all ingredients
Toss gently but thoroughly to ensure that the fish has a coating of lemon/lime juice.
Refrigerate for 1-3 hours The flesh of the fish should become white as the acid in the juices effectively cooks the fish.
Delicious served with corn chips as a dip /tapas
