“It’s an easy recipe, perfect for sharing with friends – fresh and delicious!”
by Carolina Andrea Cofre, part of the Sales team in Santiago de Chile, Chile
A refreshing Chilean classic that brings coastal sunshine to your plate.
Fresh, light, and full of flavour, Chilean ceviche embodies the spirit of coastal cuisine. Though it originated in Peru, where it’s made with white fish, lime and spicy ají peppers, ceviche takes on different forms across Latin America. In Ecuador, for example, it’s served more like a chilled soup, while in Mexico it’s often mixed with tomato and avocado to create a richer texture. In Chile, ceviche is typically made with salmon or reineta, marinated in lemon juice until the fish firms up and absorbs the citrus.
As the fish is ‘cooked’ by the acidity rather than heat, it is essential to use the freshest fish. Make sure to rinse the fish well, cut it into small cubes, and allow the citrus to work its magic. Some people also briefly dip the fish in boiling water first to kill any bacteria, but with very fresh fish, the lemon juice alone makes it safe and delicious to eat.
Appetizer
Pescetarian
Preparation time: 30 min
Ingredients:
- 400 g salmon or reineta
- 1 purple onion finely chopped
- 1 tomato chopped in cubes (without the seeds)
- 1 (big) avocado chopped in cubes
- 1 red bell pepper chopped in cubes
- Coriander (cilantro) or chives finely chopped
- 1/2 cup lemon juice
- Salt, pepper and olive oil
Preparation:
Cut the fish into small cubes and refrigerate while you prepare the other ingredients. Remove the seeds from the tomato then dice it along with the avocado, bell pepper and onion. Finely chop the coriander or chives.
Combine the lemon juice, olive oil and seasonings in a bowl, then incorporate the fish, onion, pepper, tomato, coriander or chives, stirring well. Finally, carefully mix in the avocado.
Let it rest in the refrigerator for at least 30 minutes before serving.
Enjoy the ceviche chilled with crusty bread or tortilla chips.
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