When I was young and pretty ánd backpacking through South America (those were the days!), I had my first encounter with ceviche. It was on a beach somewhere in Peru and I was immediately hooked. Fresh fish, lime, spice, cilantro. I loved the bright flavors!
Ceviche is made from raw fish that is cured in citrus juices, such as lemon and lime, and spiced with fresh chilies. You can also add more seasonings like sliced red onion and cilantro. Feel free to use any fish for this recipe. Pick what is available and most importantly, fresh.
This morning, I went to my favorite fisherman curious to find out what he had caught in the early morning. Lucky me the jugs on the back of his pick-up were loaded with huge fresh tuna’s! So here you are: my recipe for tuna ceviche. With a tequila twist!
- 300g fresh fish filets
- 60ml lime juice, freshly squeezed
- 30ml tequila
- ¾ teaspoon fine sugar
- ⅛ teaspoon salt
- ¼ teaspoon Scotch Bonnet chili, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon pomegranate seeds, optional
- chopped cilantro and cress, to garnish
- Mix the lime juice, tequila, sugar, salt, chili and cilantro in a bowl. Thinly slice your fish and layer the slices on a serving plate. Spoon the dressing over the fish and garnish with pomegranate seeds, some more cilantro and cress. Serve immediately.