Summer ceviche

Summer ceviche


A South American specialty, ceviche, is reborn as sophisticated cocktail-party fare.

The ingredient of Summer ceviche

  1. 1 fresh long green chilli
  2. 1 garlic clove
  3. 1 tablespoon chopped fresh coriander root
  4. 1/2 teaspoon sea salt flakes
  5. 1/4 teaspoon cracked black pepper
  6. 700g fresh white fish fillets, finely chopped
  7. 185ml (3/4 cup) lime juice
  8. 1/ 4 cup chopped fresh coriander
  9. 35g (1/2 cup) shredded coconut, lightly toasted
  10. 1 long fresh red chilli, thinly sliced
  11. 60g plain corn chips
  12. Fresh coriander leaves, to serve

The instruction how to make Summer ceviche

  1. Preheat grill on high. Cook the green chilli, turning, for 2 minutes or until slightly charred. Set aside to cool. Peel, halve and seed the chilli.
  2. Place the green chilli, garlic, coriander root, salt and pepper in a mortar and pound with a pestle until a smooth paste forms.
  3. Place the chilli mixture and fish in a glass or ceramic bowl and toss to coat. Stir in the lime juice. Cover and place in the fridge for 4 hours or overnight to marinate.
  4. Stir in chopped coriander. Divide ceviche among glasses. Top with shredded coconut, red chilli, corn chips and coriander leaves.

Nutritions of Summer ceviche

calories: 112.808 calories
calories: 5 grams fat
calories: 3 grams saturated fat
calories: 4 grams carbohydrates
calories: 1 grams sugar
calories: 12 grams protein
calories: 38 milligrams cholesterol
calories: 185.99 milligrams sodium
calories: NutritionInformation

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