The Authentic Fish Ceviche Recipe is all about seasoning it with a bit of lemon and pepper or special crab sauce, and tasting it with vermouth, beer, or wine is a real pleasure.
- Preparation time: 10 minutes
- total time: 15 minutes
- type of cuisine: Latin American
- Calories per portion (kcal): 160
- ½ avocado
- ½ tomato
- ½ red onion
- 1 piece of ginger
- 100 g canned cockle weights with liquid (1 can)
- ½ lemon
- ½ Lima
- 1 tablespoon extra virgin olive oil
- Hot sauce to taste or chili paste
- ground black pepper
- 1 handful of fresh coriander
- Kikos or salted fried corn (optional, for serving)
HOW TO MAKE AN AUTHENTIC FISH CEVICHE RECIPE
To make this delicious aperitif, we will pit, peel, and chop 12 avocados into little cubes.
A half-tomato, without the pulp, sliced into squares is also required. Of course, ceviche would be incomplete without a hearty dose of onion.
Peel and cut 12 medium-sized purple onions into thin julienne strips. Finish by grinding or crushing 1 piece of ginger, roughly the size of half a garlic clove.
Open one can of canned cockles (about 100 g), drain the cockles, and save half of the juice. Combine the cockles, avocado, tomato, onion, and ginger in a mixing bowl.
Add half of the canned broth, as well as the juice of half a lemon and half a lime. We’ll attempt not to overpress the citrus fruits so that they don’t turn the combination bitter.
To give it a little zest, we also add 1 tablespoon of extra virgin olive oil and a few drops of our preferred spicy sauce or chili paste. “Season to taste.”
Allow the mixture to rest for 5 minutes to allow the citric acid to take effect. Just before serving, re-mix and add a handful of fresh coriander leaves to the ceviche. You can mash the avocado slightly to make it smoother.
At the table, we sprinkle the plate with crushed kikos for a crunchy finish. We serve it with extra kilos, and if wanted, we recommend pairing this cockle ceviche with some salty biscuits or crackers.