A refreshing appetizer, perfect for the weekend or an afternoon of football! Ceviche is a traditional South American dish which started in Peru. Today, you can find different versions of this dish in various South American countries. This particular one is a Bolivian recipe served with popcorn, an Ecuadorian twist. Ceviche is quick to put together with a little planning. You need to get started the night before to let the fish marinate and cook in lime juice overnight.
To make this recipe you’ll need:
- 2 lbs. white fish filet (like Haddock, Tilapia, Orange Roughy) cut into small pieces
- 8 limes (juiced and strained)
- 1 small red onion
- 1/2 red bell pepper
- 1/2 celery stalk
- 1 garlic clove minced
- 1/2 jalapeño (optional)
- 2 tbsp finely chopped cilantro
- 1 tbsp finely chopped parsley
- 1/2 cup veggie broth
- salt and pepper to taste
- Fresh popped PopCorn (optional)
The night before:
Cut fish into small pieces and put in a bowl. Use the juice of 8 limes, previously strained, and pour on top of the fish, making sure the juice covers all the fish (if you need to juice 1 or 2 limes more, go for it), cover and let it rest in the refrigerator overnight.
The next day:
Chop all the vegetables very fine. Alternatively, put all the vegetables in a food processor and blitz until finely processed, but make sure you don’t turn them into a paste. Mix them with the cilantro, parsley, salt and pepper. Add the chopped veggies to the bowl with the fish and mix to combine. Slowly add the broth, you want some liquid in the mix, but also don’t want it overly soupy. Taste and adjust salt and pepper to taste.
- Do not use bottled lime juice, the taste won’t be the same.
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