Tuesday, May 12, 2009

Ceviche


Ceviche

1) 500 gram angler fish (Dutch: zeeduivel). Fillet the fish and cut in small pieces.

'Cook' the fish in the liquid of 3 limes for 40 minutes in the fridge.

2) Cut a halved red chili pepper in small rings.

Cut one red onion in 4 pieces. Slice the 4 parts in thin slices.

Do the same to 6 tomatoes. Remove the seeds.

3) Put the fish, chili pepper, red onion, tomato, 3 tables spoons olive oil, 2 tablespoons coriander leaf and a little salt in a bowl. Mix. Reserve a little coriander to garnish.

4) Cut one ripe avocado in half and slice. Serve on plate.

Instead of angler this dish can be made with any good quality white fish like sea bass (zeebaars), red snapper (rode snapper) or tilapia.
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