I absolutely love ceviche, amazingly fresh with flavours that blend so well, I don’t think that there is a better way to serve the freshest of fish.
The lime juice works to “cook” the fish so I like to eat it within 15mins of adding the juice because I slice the fish thinly, if you have thicker slices or even diced or cubed, you can leave it a little longer.
I have used a red snapper for this, it works well with any light white fish, salmon and tuna. the fish has to be as fresh as possible, this is the same idea as sashimi so quality is key.
800g fish fillets
few coriander leaves
salt and pepper
Take a fish fillet and with a very sharp knife, slice finely down towards the tail end, as if you were slicing smoked salmon.
Lay carefully on your serving plate and repeat, working up the fillet.
Continue with each fillet.
Squeeze the limes over the fish, sprinkle with coriander leaves and season.
Serve within 15mins of the juice being added.