Fresh ceviche

15 minutes

35 minutes

Leicht

3 persons

This delicious recipe originally comes from Latin America, more precisely from Peru. The dish consists primarily ofraw fish orseafood marinated in lemon or lime juice. This process effectively “cooks” the fish without exposing it to heat. The result is an incredibly fresh and delicate taste that pampers your palate.

Ingredients

1x Hamachi fillet 300 g
4 limes
1 chili pepper
1 small red onion
3 sprigs fresh coriander greens
1-2 stalks of celery
Pinch of salt

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the Hamachi fillet in the refrigerator for at least 8 hours. See here how to defrost our fillets optimally for raw consumption.
Skin the fillet and cut into bite-sized pieces approx. 1-2 cm in size.
Squeeze the juice from the limes and mix with the fish in a bowl.
De-seed the chili pepper and finely chop the celery. Cut the red onion into rings and mix with the chili and celery in the bowl. Stir everything several times.
Pick the coriander leaves and add them to the fish.
Let the whole thing steep for about 20 minutes. Season with a little salt to taste and serve.

Tip: If you don't like it so spicy, just chop the chili peppers roughly so that they can be easily removed if necessary. By marinating in lime juice, the fish absorbs the flavor and some of the spiciness of the chilies.
A variation on the ceviche featured here is to use other seafood from our sashimi collection . So you can get creative and use salmon , tuna or shrimp , for example.
Ceviche is not only delicious but also a healthy choice. By combining fresh fish and natural ingredients, it contains many important nutrients such as omega-3 fatty acids, vitamins and minerals. Plus, it's a refreshing option for hot summer evenings.