![]() I know that the thought of eating raw fish from the fishmonger versus at a restaurant might make some people nervous, but food safety standards nowadays here in Australia are such that you shouldn’t have cause for concern. You need to check with the fish monger that it is “sashimi grade” (usually it will be helpfuly labelled □ ) and is safe it eat raw. It does not mean it’s fresh enough to eat raw. It is not enough to just buy “fresh fish” from the stores – this usually just means it hasn’t been frozen then thawed. The ONLY fish you should use for ceviche is sashimi-grade fish that is suitable for raw consumption. Here’s a comparison of the fish immediately after tossing with lime (fish is still translucent), then 5 minutes later, it’s turned white because it’s cooked! It MUST be sashimi-grade fish ![]() I’m here to bust that myth! As long as you can get your hands on sparkling fresh fish, ceviche is dead easy to make – and super quick too!īuying sashimi-grade fish suitable for raw consumption is readily available these days, making dishes like ceviche infinitely accessible for ordinary folk like ourselves! Raw fish + lime juice + 5 minutes = Ceviche!Īt its core, Ceviche is as simple as tossing raw fish with lime juice, then leaving it for 5 minutes to let the acid “cook” the fish, making it turn white on the surface, but still raw inside. Plus, it’s the sort of dish that people don’t ordinarily think of as simple to make at home, so restaurants readily charge a small fortune for it. It plates up elegantly and is an ideal light seafood starter to precede a richer main. It’s also a dish that has been embraced by fine dining establishments around the world. Originating from the west coast of South America, today ceviche can be found in various forms from Mexico down to Peru and beyond. The one thing that makes this ceviche recipe stand out from the rest is that it’s not too sour. Limes in South America aren’t as sour as ours! Ceviche Also known as cebiche, seviche or sebiche, this quick and easy recipe makes a wonderful light meal for hot summer days, or an elegant starter. Ceviche is the famous dish from Latin America where fresh fish and other seafood is “cooked” in lime juice and mixed with chilli, coriander/cilantro, onion and other flavourings. ![]()
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