It was about time that I posted a fish recipe, wasn’t it? I’ve chosen this one in particular because I love it and now that finally the good weather is here we feel like eating this kind of light, healthy and fresh dishes.
I wanted to combine it with some seasonal fruit and thought…why not trying with loquats, since they have both the acid and sweet touch, and it ended up giving very good results.
The ceviche also written cebiche or seviche is the “par excellence” dish from Peru althought it is also prepared in other Latin American countries as Colombia, Equator, Mexico, Guatemala… If you are going to taste peruvian food, you need to try the ceviche: one of the most appreciated dishes of international cuisine. Nowadays, peruvian food is considered one of the best in the world because of its variety and complexity combining and mixing flavours. A cuisine that owns very diverse influences from around the world that were brought from african slaves, european and asian immigrants… and that fused with their local produce result in an surprising and unique cuisine.
For a classic ceviche you need some basic ingredients: a nice fresh white fish (croaker, hake,seabass, grouper…) and/or prawns; the acidity of the lime or acid lemon (you can combine half limes and half lemons), the heat of the chilli (I used cayenne pepper); onions; fresh coriander… At this time I added some cucumber and celery to add some crunchiness; some citruses juices as orange, lime and lemon; some ginger; other fresh herbs like the mint and finally the distinctive fruity touch: the loquats. I served it with some passion fruit pearls and a few drops of orange-scented extra virgin olive oil to give an aromatic touch.
The fish is “cooked” with the citruses, as I also used orange juice thas is less acid I left it in the fridge overnight but it can be served after a couple of hours or even right away if you are using more lemon and lime. A super easy and delicious dish. Here’s my recipe for croaker fish ceviche with loquats and citruses.
INGREDIENTS:
- 1 croaker fish, skinless and boneless
- 6 loquats, peeled and pitted
- 1 piece of celery
- 1/2 cucumber, peeled and seeds removed
- 1 red onion
- 2 limes
- 1 large lemon
- 2 oranges
- Fresh coriander and mint
- Chilli or cayenne pepper
- 1 piece of fresh ginger, peeled
- Salt
- Optional to garnish: passion fruit pearls and orange-scented extra virgin olive oil
PREPARATION:
- Cut the fish into small pieces (cubes). Place in a platter.
- Chop the onion, celery and cucumber.
- Squeeze the limes, oranges and lemon.
- Cut the loquats into small pieces.
- Chop the coriander and mint. Slice the ginger.
- Add all the ingredients to the platter with the fish, covering it well with the juice.
- Season with salt and cayenne pepper, to taste.
- Leave in the fridge overnight or at least 4-5 hours. Stir a few times. Add some salt and cayenne pepper if needed.
- Serve with some extra virgin olive oil and some chopped coriander and mint.
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