Ceviche [say-vee-chay ] is having its moment. Suddenly it’s everywhere. It’s hip, happening and is inspiring the recent opening of new Peruvian restaurants and pop-ups. Traditionally Ceviche is served with a Pisco Sour, a type of South American brandy made from grapes turned into a sour with lemon or lime juice and egg white, but a simple champagne cocktail like the one pictured will go very well too. Trust us.
Last week we enjoyed a perfect Ceviche of sea bass in Salmuera on the Rozengracht in Amsterdam. It came with a little sweet potato for balance and we drank Pisco cocktails (a fraction too sweet) and one made with smoky mescal and spicy peppers. But it’s also easy enough to make at home. We show you how to make the perfect Ceviche in 6 steps.
You’ll need 250g super fresh sea bass fillets. You’ll only be ‘cooking’ the fish in acid so it’s best to buy these from a fishmonger.
- Cut the fish lengthwise with a sharp knife into thin slices or cubes. What shape you choose is up to you: cutting it into cubes provides more contrast between the ‘cooked’ outside and raw inside.
- Sprinkle the chopped fish with salt and pepper and place it in the juice of 6-8 limes (or lemons). The fish must be submerged.
- Top with red onion rings, fresh coriander and some red pepper. You could also try adding some freshly grated ginger root.
- Leave everything for up to 10 minutes when the fish starts turning white. If you leave it for too long it will become dry so taste occasionally to see how you like it. There are no rules!
Photo: Rene Mesman (food), Eric van den Elsen (lifestyle), styling Hanna van der Bos, food & drinks: Ans de Vree