Ceviche with a Green Herb Dressing
This is the ultimate almost no-cook dish for a light summer supper. Cool and refreshing, and yet slightly hot and tangy. All it needs is a glass of wine to complete the meal. Just remember to mix the dressing and the fish about 30 minutes before eating.
Servings Prep Time
4as starter or 2 as a main 10minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
4as starter or 2 as a main 10minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
For the dressing
For the fish
Instructions
For the dressing:
  1. Heat a frying pan over medium heat. Once hot, place the unpeeled garlic cloves and chillies (no oil is added. Toast, turning frequently until the chillies and garlic are soft and brown with blotchy brown bits. This should take about 10-12 minutes.
  2. Cool and then slip the skins off the garlic. Take out the stem of the chillies and if preferred take out the seeds as well. Chop both roughly and place in a small food processor or mini chopper together with the coriander, parsley, olive oil and salt.
  3. Process until the mixture is smooth and almost like a paste. This can be done in advance and stored in the fridge until needed.
To make the ceviche:
  1. Chop the fish into 1/2″ cubes. Chop the small cucumber into 1/2″ cubes as well. If using a large cucumber, deseed it first before cutting into cubes.
  2. In a large bowl mix together the lime juice and three-fourths of the herb sauce. Add the fish and cucumber and stir to combine. To blend the flavours and allow the fish to cure, cover and store in the refrigerator for 30 minutes. For best results don’t store for more than an hour.
  3. When you are ready to eat, peel and chop the avocado into cubes. Add the chopped avocado to the fish and mix gently. Taste and if needed add the remainign herb dressing. Check seasoning and add a little bit more lime juice and salt if needed. Serve on plates or glass bowls with a few tortilla chips to add some crunch.

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