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Ceviche - cold Chilean seafood salad

What's the big idea?

Ceviche is popular in many Latin American countries, especially Chile and Peru. It is often served as a light lunch, using fish caught freshly that morning. Variations exist using prawns, clams, scallops and tuna, and no doubt using a combination of these ingredients is also acceptable. The most important thing to ensure is that the fish or seafood is fresh and clean.

The seafood is "cooked" in citrus juice. Technically this doesn't actually cook it; it's more like pickling, but the acidity changes the texture of the fish so that it looks and feels as if it's been cooked. However, this process is not as good at killing bacteria as cooking is, which is why it is vital to ensure that you use fresh fish/seafood, and clean it thoroughly.
Remember to allow time for the marination/"cooking" process.

Shopping List

Here's the list of what you need:

  • 1lb Chilean Sea Bass or halibut fillets*
  • 200ml lemon juice
  • 1 red chilli, de-seeded and cut into fine rings
  • 2 sticks of celery, sliced
  • 2 cloves of garlic, crushed
  • 2 red onions, thinly sliced
  • 2 tablespoons fresh coriander, chopped
  • 100ml lime juice
  • Salt and black pepper
  • Shredded lettuce
*You can use other firm-fleshed white fish if you prefer.

What To Do

  • Cut the fish into thin, broad strips and place in a large non-metallic bowl
  • Pour over the lemon juice, mix in, cover and refrigerate for at least three hours
  • Drain the lemon juice and discard
  • Add the chilli, garlic, celery, onions, coriander, lime juice, salt and black pepper to the bowl
  • Mix together well and refrigerate until ready to serve
  • Serve on a bed of shredded lettuce

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