When I think of The Caribbean my first thought is not only crystal clear beaches, sand, and warm weather, but I also think of FISH!!
I get people asking me why do I say I come from The Caribbean if Venezuela is in South America, well, Venezuela is actually considered a Caribbean and a South American country, and with this amazing location comes the amazing food influences that make our creole cuisine.
One of the dishes that you find in almost every restaurant in Caracas is Ceviche. Although a Peruvian dish, Ceviche has become a staple in Caracas’ food scene, and quite frankly, I have never met anyone that doesn’t like it.
What’s wrong with fresh white fish, onion, peppers, lime, salt and pepper? This is The Caribbean on a plate. I sometimes think how come this dish with these flavours comes from a country quite far down from The Caribbean…but hey…who am I to judge where does a dish come from!!
So without further do, here’s the recipe on How to Make Ceviche at Home like a pro!
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- 1 Kg of any white fish of your preference
- 1 1/2 cup of lime or lemon juice
- Salt and black pepper to taste
- 2 to 3 Tbsp of fresh Coriander
- 2 red onions
- 4 mini sweet peppers
- 1 mango
- A pinch of black sesame seeds
Cut the fish into bite size pieces
Chop the onions in Julienne and the peppers in small squares
In a bowl place the fish, lime or lemon juice, onions, peppers, salt and black pepper and mix well.
Add the chopped coriander and mix again.
Leave the mix for 15 minutes
Before serving place the mix for 10 minutes in the frezzer
For a Caribbean touch add diced mango to the mix and decorate with black sesame seeds.
Copyright of Mi Terruño Food and Ceviche Glass Bar - All rights reserved 2016.
I could eat ceviche every day of my life, is not only super healthy with zero fat, but is also amazingly delicious.
I especially eat it with Venezuelan Arepas. I tear the Arepa in two and dunk one half it in the sauce, mmmm, is just mouth watering!! Is like being at home for a few minutes…
If you don’t know what Arepas are or even how to make them, here’s a post a wrote a while ago with the Arepa recipe and a quick explanation of what they are… How to Make Venezuelan Arepas. Also, this is what Wikipedia says about Arepas.
And if you’re having a party and don’t know what to make, Ceviche is a great option because it can be made in advance, actually, is almost obligatory to make it one in day in advance so all the flavours intensify. It has a shelf life of 2 to 3 days in the fridge (or more depending). And it looks amazing when served in little shot glasses like the pic below.
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Happy cooking! 🙂