Peruvian style lemon-cured raw fish with chilli, onion and coriander is as flavourful as seafood gets! Ceviche is a popular dish in Latin America, especially Peru and Chile. It can be made with a variety of fish and seafood but, whatever is used, must be firm-fleshed. The principle of all ceviches is that the raw fish is cured in lime or lemon juice and not cooked. The Orinoco recipe is spicy and aromatic and works well as either a starter or tapas serving.
Peruvian style lemon-cured raw fish with chilli, onion and coriander
- 320g – 350g very fresh sustainable white fish fillets (like hake), thinly sliced
- 1 red onion, peeled and finely chopped
- 1 aji (green or red chilli), to taste
- 250ml (1 cup) lime juice (sufficient just to cover the fish)
- salt, to taste
- handful fresh coriander, chopped
- 15ml (1 tbsp) Venezuelan guasacaca green sauce (available at Orinoco; see Cook’s tip below to prepare your own)
- 15ml (1 tbsp) guacamole
- deep-fried sweet potato chips, to garnish
- microherbs, to garnish
Place the raw fish, onion and aji in enough lime juice just to cover and set aside to marinate 5 – 10 minutes. A little longer will cure the fish to a firmer texture if desired.
Pour off excess lime juice and place the mixture elegantly on a serving plate. Season to taste, sprinkle with coriander and drizzle over some guasacaca. Garnish with a dollop of guacamole with sweet potato chips and decorate with microherbs.
Cook's tip: To make your own Venezuelan guasacaca green sauce, blend together 300g fresh coriander, 300g fresh parsley, 1 small green chilli, a little salt and a dash of vinegar to taste.