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Codling Ceviche

created on: 01.02.2021 | by: Jürgen Oeder | Category(s): Recipes

Ceviche is a traditional South American fish dish. There are countless different variations but all of them have one thing in common – raw white fish meat marinated in lime juice. I prefer using dorsal filets of winter codling which I have caught myself in the Baltic. The recipe is quite simple.

Ingredients
As a starter for 4 people you need roughly:

750 g of codling fillet (or any other white meat marine fish)

300 g of red onions

6 yellow limes (you can also use lemons but less in number)

1 red chili

1 sprig of coriander

Salt and pepper

Best quality olive oil

Optionally a ripe mango

The good thing about this recipe is that the quantities are merely indicative, visual estimates are fine.

Start off by chopping the onions into thin slices/strips and putting them into a bowl of water. This neutralizes the bitter substances and makes the onions milder and more aromatic.  Now cut the filets into small 1-2 cm cubes and place them in a bowl.

The limes should be yellow, i.e., ripe. Green limes are bitter. Carefully squeeze out the juice making sure the bitter ribs and pith are not removed. If you can’t get hold of any ripe limes, then it’s better to switch to lemons. Pour the juice (about 100 ml) over the fish and mix gently. Season with salt and a little pepper. The acidity of the lime juice has a sort of “cold curing” effect on the raw fish meat: it turns the meat from a glassy to a milky white appearance.

Finely chop the coriander and its stem and add it (less is more).

Remove the seeds from the chili pepper, chop it into very small pieces and mix these with the fish. Here again, do this gradually until the flavour is just right.

Now remove the onion rings from the water and blend them with the ceviche. Salt to taste if necessary.

Serve in a soup bowl and sprinkle with a small amount of fine olive oil.

A few chunks of sweet mango complement the tart-aromatic flavour of this dish as a counterpoint. Make sure you get the best quality (ripe flight mango) and if in doubt leave it out!

Fresh baguette and a light white wine turn this starter into a really delicious treat.