Ceviche Recipe
Ingredients
500 g (1 lb 2 oz) white fish boned and cut into bite-size chunks
175 ml (6 fl oz) combined lime and lemon juice
2 onions, peeled and finely sliced
1 chilli pepper, finely sliced (or to taste)
50 g (2 oz) fresh coconut slivers (optional)
4 tablespoons plain unsweetened yogurt or smetana
2 tablespoons chopped fresh chives
1 teaspoon finely grated fresh ginger pinch of salt
1/2 crisp lettuce, washed To serve:
1 lime, cut into 8 wedges
175 g (6 oz) whole meal bread (about 4 large slices), thinly sliced
50 g (2 oz) low fat soft cheese
Directions
1. Place the fish, citrus juice, onions, chilli and coconut (if using) in a deep glass or stainless steel bowl. Refrigerate for at least 3 hours, turning from time to time.
2. Drain off the citrus juice and mix it with the yogurt or smetana, chives, ginger and salt.
3. Divide the lettuce leaves between 4 plates and top with the fish mixture. Spoon the dressing mixture over the lettuce. Place 2 lime wedges on each plate. Spread each slice of bread thinly with the soft cheese and serve with the ceviche.
2. Drain off the citrus juice and mix it with the yogurt or smetana, chives, ginger and salt.
3. Divide the lettuce leaves between 4 plates and top with the fish mixture. Spoon the dressing mixture over the lettuce. Place 2 lime wedges on each plate. Spread each slice of bread thinly with the soft cheese and serve with the ceviche.
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