Recipes

Ceviche.

Ceviche

Yield: 4 appetizer portions

500 grams of sole or sea bass fillets, cut in bite-sized pieces
1 /1/2 cups minced onions
1 1/3 cups fresh lemon juice
½ cup finely chopped celery
¼ cup shredded coriander
Sea salt to taste
½ tsp hot chilli (optional)

Place fish pieces in a large enough glass bowl.
Add all other ingredients and mix well.
Cover and refrigerate at least for three hours
Serve on a bed of lettuce with crackers or toasted baguette slices.
A Loire Sauvignon Blanc or Pouilly Fume would go very well with this recipe.

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