Ridiculously Colorful Ceviche

Let’s Add Some Colour

It’s ceviche time again and I picked some fresh, super crispy, and ridiculously colorful vegetables to go with the fish. This dish is very easy to put together and takes about 15 minutes to make. You can feel free to play with the vegetables here, celery, peppers, spring onion, whatever you think can fit in, as long as it’s fresh and crispy.

colorful-ceviche

As I see it, when talking about ceviche, the world is divided into two, those who marinate the fish in lemon juice for a few good hours in the fridge, and those who stir it with lemon juice and serve immediately – I usually go for the second one, I prefer my fish more raw.

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One of the greatest things about living on the mediterranean shore is the fact that you can go to the market early in the morning and get fresh fish. And one of the greatest things about fresh fish is that it tastes amazing. Grilled, fried, but mostly raw, then you can really appreciate the freshness that I am talking about. What can I say – I like fresh fish…

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Let’s Cook

400g white fish (seabass, meagre, snapper, etc’…)
1 yellow or green pepper
½ red onion, finely chopped
1 red chilli pepper, finely chopped
handful of fresh coriander leaves, chopped
handful of fresh parsley leaves, chopped
handful of fresh mint leaves, chopped
10 baby roma tomatoes, cut into halves
1 clove of garlic finely chopped
2 lemons
Extra virgin olive oil
Sea salt and ground pepper

ceviche-ingredients

Cut the fish into 1½cm cubes and place it in a bowl, add the peppers, onion, tomatoes, garlic, and the greens. Pour some olive oil, squeeze in the lemons, and season with salt and pepper. Stir it all together and serve on a nice plate.

The ceviche was served with an excellent lager that Baranga brewed earlier this month. let’s all hope and encourage him to share some of his brewing skills on indie.menu!

All photos in this post were taken by Elad Baranga AKA barangapix

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