I really like ceviche. Strong taste, fresh ingredients and the opportunity to experiment. I’ve tried various options, but this is something new.
I’ve done ceviche many times. For the people who don’t know, I reveal that preparing ceviche is sometimes called cold cooking. Pieces of fish sprinkled with citrus juice are cut and are ideal for eating. Here comes the first surprise, because not only citrus have such features. Pineapples and kiwis also. I used both of these ingredients in today’s dish.
- small cod fish (or diferent fresh, sea fish or prawns)
- 100 ml of pineapple juice
- half of kiwi
- chilli pepper
- green coriander
- a teaspoon of lemon juice
We start with peeling fish. I used cod without a head, so all I had to do was remove the skin, remove the remaining bone and cut it into pieces. Pineapple juice is not available everywhere, but you can buy it (remember to check on the package if it is 100% juice). If you have a pineapple, it is easy to squeeze the juice, for example, using a lime squeezer or blender and filter it. 100 ml is juice from about 1/4 of pineapple.
Put the diced cod into the bowl and pour the juice. We also add small slices of chilli and diced kiwi. Some people say that we should wait an hour, and some tell longer. I prepared the dish late in the evening and ate it in the morning. Before serving, add the chopped coriander leaves and sprinkle the top with gently roasted pistachios.
Ceviche is an unusual dish. I do not treat it as a main course, but as a side dish, it works perfectly. It should be remembered, however, that with cod ceviche (but also others) it is like with a tartar. If you do not have good, fresh meat, the effects can be different.