Chile: Ceviche

I don't think I had ceviche until I came to London. My boyfriend is Latino, and as a result we go out for Peruvian meals fairly regularly. Or, regularly enough - twice or three times a year or maybe more. The first time I went to one, Nick ordered for us. I was pretty okay with that, considering I had no idea what to expect from the food. Either way, it was bloody brilliant. I'm looking forward to getting to Peru when I get down to P... if it ever happens (which it may not considering how irregularly I've been cooking recently). So that was my first experience of ceviche.

Chilean ceviche differs slightly to Peruvian ceviche. The pieces of fish are slightly smaller, and apparently the type of onion is different. Additionally, Chilean ceviche has bell peppers (capsicum) and coriander, whereas Peruvian has corn and sweet potato.

I can't tell you much more about the ceviche that we ate. I'm pretty sure it was delicious, but considering I'm writing this blog nearly 3 months after eating it, I can't be sure. Looking back at photos of it, Nick and I agree that it was "pretty good." Nick, lovingly, has added that it "is not good as a restaurant" - no kidding. 

My ceviche is a slightly adapted recipe of this one here.

Chilean Ceviche

Serves 2

 Ingredients

• 250g firm white fish (I used seabass)
• 1/4 onion, chopped into tiny cubes
• 1/2 red bell pepper (capsicum), chopped into small cubes
• 3 tablespoons coriander leaves, stems removed
• 1 tablespoon vegetable oil
• Salt and pepper as desired
• 3 lemons

Instructions

1. The previous night to serving, wash fish and cut into small cubes roughly 1cm big. Place in a container and squeeze enough lemon juice to cover the fish. Refrigerate until almost ready to serve - at least 12 hours. 
2. Before serving, put fish into large bowl and add onion, bell pepper, coriander, oil, juice of half a lemon, salt and pepper.
3. Stir everything and season to taste. Serve cold.