morsels45

morsels45 said

Ceviche

Cooked by lime rather than heat. Eat it the day it is made.

Ceviche
Photo: Picanteria karol, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make ceviche

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Cooked by lime

25 minutes · serves 3 · Easy

What you need

  • 500g very fresh white fish
  • 10 limes
  • 1 red onion
  • 1 chilli
  • Coriander
  • 1 sweet potato
  • Salt

What you do

  1. 1The fish has to be sashimi-grade and bought today. There is no cooking to hide behind.
  2. 2Cut it into even 2cm cubes so it firms at the same rate.
  3. 3Slice the onion paper-thin and rinse it in cold water to take the harshness out.
  4. 4Salt the fish first, then the lime juice. Salting after makes it watery.
  5. 5Ten to fifteen minutes only. Longer and it goes from firm to chalky.
  6. 6Chilli and coriander in at the end, boiled sweet potato alongside.