Raw - Cooked Fish... how to make a delicious Ceviche...

Last weekend passed under the sign of fish ... and it's not because Jarek is a zodiacal fish... hehehe 

Fried fish, steamed one too... and cooked ... but how? Well, here's the surprice... has anyone ever heard of cooking fish without using heat? Apparently, whole South America cooks the fish without using electricity or fire... It has been one of South America's best-kept secret for centuries, but it is becoming a popular appetizer and will be gaining popularity as the century progresses... we're talking about Ceviche ("seh-BEE-chay").

 
The dispute over the origin of ceviche is between Peru and Ecuador, but both countries have an amazing variety of fish and seafood, which may prove that it comes from the ancient civilizations of the Incas in Peru and Ecuador. Each Latin American country has given Seviche / ceviche its own touch by adding your typical kitchen spices, ingredients and decorations. In Peru, it is served with slices of cold sweet potatoes or corn on the cob. In Ecuador, it is served with popcorn, nuts and corn in a large crystal bowl so that guests can treat themselves with toothpicks. In Mexico, Ceviche is served with raw onion rings and served on tosted tortillas.
But what it really is ceviche? Depending on the region of South America, the primary ingredient is always raw fish or raw seafood, sliced ​​into small, bite-sized pieces, marinated in citrus juice, usually lemons and limes together with salt and chilli pepper flakes. According to an old tradition, the Incas have marinated their fish in citrus juice, salt and chilli pepper, in later times, the Spanish conquerors have added lime to the marinade. The citric acid in the juice changes the texture of fish, and more specifically, change the structure of the proteins contained in the fish, which means that the fish becomes firm and opaque, as it happens during the heat treatment. And at the same time, leaving the 'raw' taste. However, citric acid does not kill bacteria, such as high temperatures during baking or cooking, so it is important to choose the freshest fish and seafood possible.
Ceviche is easy to make and can be prepared for a light lunch or as a great snack for dinner. Looks beautiful on glass platters and cups.
Ceviche variations are countless... We used a marinade recipe from Gordon Ramsay. Gordon, however, used salmon only and we used sea bass too. That's the best marinated fish I've ever eaten so far. So try it yourself and you won't be dissapointed. And I'm sure, fish lovers will be in heaven with this dish. :)

Salmon and Sea Bass Ceviche 

 

1 unwaxed lime
1 unwaxed lemon
4 spring onions
1 red chilli
3 tbsp sesame oil
6 tbsp olive oil 

2 tbsp soy sauce
1 bunch coriander
1 tsp caster sugar

250g salmon fillet, cut into thin slices
250g fillet of sea bass, cut into thin slices
salad leaves, to decorate

 

Prepare the marinade:

To make the marinade, grate the lime and lemon zest into a bowl. Squeeze the lime and lemon juice into the same bowl as the zest. Remove the tough outer skins of the spring onions, chop finely and add to the bowl.
Roll the chilli between your hands to loosen the seeds. Cut off the top and slice the chilli in half length-wise, scrape out and discard the seeds. Slice length-wise into fine strips, chop finely and add to the bowl. Add the sesame oil, olive oil and soy sauce and mix thoroughly.

Take a handful of coriander leaves and chop finely. Add to the bowl and stir. Add a good grind of pepper, pinch of salt and the sugar, stir and that's it, the marinade's ready.
 

Sliceyour salmon and sea bass as soon as it comes out of the fridge or, even better, leave it in the freezer for about 10 minutes before you slice it. Slice the fish fillet across, aiming for no thicker than 5mm. Then, place the slices of fish in the marinade for an hour, into the refrigerator.
If you're not eating for a while, put your fish separately in the fridge - just remember to remove it about half an hour before eating so that it has time to get back up to room temperature so that you can appreciate the full flavour of the fish. A few minutes before eating, decorate fish lettuce leaves, watercress, basil, as desired.
You can also take a strip of fish and dip it into the marinade as you go as the fish is 'cooking' in a marinade immediately. Serve it with your favourite Pinot Grigio :) and enjoy!