Originating in Peru, and with different varieties from South and North America, to the Caribbean and the Asia-Pacific regions, Ceviche has fast become one of the most popular ways to enjoy fresh fish in the world.
For the uninitiated, Ceviche is a seafood dish made using fresh raw fish that is cured in fresh citrus juice and often served with chilli peppers, onions, coriander, and a variety of different regional seasonings. Some sources trace the origins of Ceviche back to the Moche, a northern Peruvian coastal civilisation, nearly 2,000 years ago, while others place the creation of the dish in modern-day Peru during colonial times. Regardless of the timing, Ceviche's origin is undoubtedly Peruvian, with the dish taking pride of place in the countries national heritage.
Here, Robbie presents his take, influenced by a version of the dish produced during his time at Rockpool Bar & Grill Sydney. Fresh, vibrant, and zingy, this Ceviche is best enjoyed with a cold beverage in the sun. Keen to try it yourself? Check out the recipe and video below, and be sure to tag @citylarder on Instagram in your posts!
INGREDIENTS (serves 4):
- 1/2 Red Onion, diced
- 2 Spring Onions, sliced
- 1/2 Thai Scud Chilli, sliced
- 1/2 Jalapeño chilli, sliced
- 1/2 Green Capsicum, diced
- 1/2 Yellow Capsicum, diced
- 1/2 Red Capsicum, diced
- 4 Cherry Tomatoes, sliced
- 1/2 Small Cucumber, sliced
- 1/2 small bunch Mint, sliced finely
- 1/2 teaspoon ground Coriander
- 300g Salmon, diced into cubes
For the marinade:
- Juice of 2 Limes
- Olsson's Smoked Salt, to taste
- Cracked Black pepper, to taste
- Extra Virgin Olive Oil, a couple of good glugs
Prepare vegetables, mixing the Red Onion, Capsicum, Chillies, and Spring Onions together in one bowl, and the fresh Mint, Cherry Tomatoes, and Cucumbers in another bowl. Prepare the salmon and set aside.
Prepare the marinade, mix well, then add the Salmon, allowing to macerate for between 20-40 minutes, or until the acid from the Lime juice gives some colour to the fish.
Now, assemble the dish in a mixing bowl, adding the vegetables, a pinch of fresh Mint, and the Salmon. Then, add as much of the remaining marinade as suits your taste, and season with smoked salt and pepper to taste as well. And that's it! A brilliantly vibrant and tasty recipe that will awaken your tastebuds and get you ready for the summer months.
- Tags: ceviche, ceviche recipe, charcuterie, chef, city larder, classic recipe, peppers, peruvian cooking, robbie bell, seafood, tomatoes