Not trying to tease you but, being on an inspirational trip in my previous home town Berlin I could not help but be amazed over how popular the – originally Peruvian - dish “ceviche” has become even here.
A perfect dish if you want to combine raw with uncooked fish or want to find a somewhat more raw dish on an otherwise not so raw menu.
Ceviche is a raw seafood dish from the coastal regions of the Americas. The dish is typically made from fresh raw fish or seafood cured in citrus juices and spiced with hot spices.
The spicy citrus marinade brakes down the protein, like in the cooking process, so the fish is not entirely raw as in sushi or sashimi, but by not heating it up you keep all nutritious elements alive.
For 4 glasses you need:
200 g of salmon or white fish, finely sliced or diced 2 avocados, diced juice of 3 limes or lemons
1 little chili pepper, finely chopped
1 small chopped onion a pinch of Himalayan salt a table spoon of fresh chopped cilantro
Make sure you use entirely fresh fish and eat immediately after preparation, if you use salmon have it deep-frozen before using, to be on the safe side.
Combine the citrus juice with salt, the chili, the onion and the cilantro, add the fish, stir so everything is evenly covered and marinate in 15 minutes.
Add the cilantro and avocado and carefully stir around so everything blends well.
Pout into nice glasses and decorate with some sprouts or other fresh greens. Serve as is or accompany with side dishes that complement its flavors, such as raw noodles, lettuce or raw crackers.
Tip: If you want this dish without fish, you can replace the fish with young coconut meat or white mushrooms.