With most of Europe in meltdown with some serious climate change wake-up call weather, here’s to a recipe that does not need to be cooked in the oven! It’s ‘Hola ceviche, Ceviche La Ola!’ Fresh fish doused in a wave of the zippiest & zappiest citric and spicy flavours.
There are a variety of ceviche recipes with which you can use the base of your choice… be it fish, king prawns, beef or vegan with aubergine, mango or avocado. Whatever recipe you choose, keep in mind three important points; the base ingredient is raw so you must insure you buy the freshest from a reputable source and keep it as cold as possible before use. If you want to be extra sure, freeze it but be aware it may change the texture! A sharp knife is needed. How you cut the ingredients is key. The vegetables, apart from the onions, should be all diced equally small and even. The fish in slightly largely chunks but delicately sliced rather than pushing, to avoid damaging the texture. If you are using beef you need to cut it as fine as possible. Thirdly, you don’t need to marinate it for long. This apparently was what they though was safer in olden times, but in reality the longer the base ingredient is left, the more danger of contamination. In fact, the freshness of the flavours comes out more if it is left for only 5 to 15 minutes maximum.
Our recipe below ‘Hola Ceviche, Ceviche La Ola’ is the most traditional and uses fish and the simplest and purest dressing…
Hola Ceviche, Ceviche La OlaIngredients ( for 4 people)
500g 1lb of filleted and skinned, fresh, white, non-oily fish like sea bass, sole or flounder (lubina, lenguado)
Keep on ice in fridge till ready to use
1 red onion very finely sliced and left to soak in iced-cold water to take-away pungency and keep texture
1/4 red bell pepper or plum or nectarine (fruits will help balance the acidity)
Part of fresón red chilli pepper seeded (taste for strength and add according to your ‘gusto’)
You don’t want the chilli to over-ride the flavour of the fish but “ceviche que no pica no es ceviche.”
Juice of 7 cold limes or mix of lemon and lime,
1 garlic clove and equal quantity sliced ginger
1 tsp aji amarillo paste
4 coriander sprigs chopped
Fine sea salt
2 cooked sweet potatoes peeled
Sprinkling of coriander leaves
First make your tiger milk. Hand squeeze the limes into a bowl. Add the other ingredients (except for aji amarillo paste). Leave to infuse to one side. After 5 minutes, strain and add amarillo paste and salt. This will keep for 4 hours in fridge.
When ready to serve, slice your onion finely into strips and dip straight into your prepared iced-water. Next, dice all your vegetable ingredients of your choice fine and small so to absorb the marinade quicker.
Take your fish and slice it gently at an angle of 45 degrees into strips of around 2 to 3 cm. Put the fish in a bowl and stir in some salt. Leave for 2 minutes. Next, add your tiger milk mix. Stir well. Leave for 2- 5 minutes. Add the rest of the diced vegetables and the onions. Check the balance of your dish for chilli and salt.
Garnish with the coriander and place on a plate with the sweet potato and fried corn. Serve immediately and enjoy the fresh wave of flavours!
La Ola Fresca
C/ Mùsico Magenti, 11
Tel: 610 026 305