Ceviche (say seh-bee-tcheh) is a dish typically made from fresh raw fish cured in citrus juices like lemon or lime. And because the fish is not cooked with any heat, it is recommended to use only good quality sashimi-standard types of fish when you’re preparing this. I had leftovers of swordfish and octopus which I had bought from Fassler earlier and thought making them into a ceviche would be a refreshing change as having them purely as sashimi with soy sauce and wasabi was getting a little sickly for us. We ate this with tostadas and really loved its tang. Enjoy!
Seafood Ceviche Recipe
Ingredients (serves 2)
100g fresh swordfish (sashimi standard), cut into small pieces
100g cooked octopus (sashimi standard), cut into small pieces
1 red onion, sliced
1 green bell pepper, diced
handful of chopped coriander
juice of 2 big limes
pinch of salt
1. In a bowl, combine all ingredients. Stir thoroughly and chill in fridge for at least an hour.
2. Serve with tostadas.