Easy ceviche by chef Tasos Christidis
Ceviche, this traditional Peruvian cuisine technique that has conquered the world in recent years, with the recipe of chef Stathis Christidis, is made easily and quickly at home

Ingredients for 2 people

1 fillet of white fish cut into cubes *

juice and zest (optional) of 2 limes, 2 lemons and 1 orange

3 cm. hot pepper

5 g. grated ginger

5 cherry tomatoes 30 g. white onion

20 coriander leaves

cucumber cut into cubes

salt, pepper soy sauce optional 20 g. boiled white quinoa

2 ice cubes

Step 1: Blend the juices, ginger, onion, half the coriander leaves, pepper, and soy together in a blender until smooth.

Step 2: Marinate the fish in this mixture for about 5 minutes, using 2 ice cubes to seal the juice in the fish and keep it cold.

Step 3: Remove the ice cubes and add the cherry tomatoes, cucumber, remaining coriander leaves, quinoa, and salt and pepper to taste. Let sit for 1 minute to allow the flavors to blend and release.

Step 4: Serve in bowls to keep the food in the juice, garnishing with a little quinoa.

Tips:

*Not all fish are suitable for ceviche. We prefer fish that have white flesh with a homogeneous texture, such as sea bass, bream, sea bream, carp, carp, dragonfish, scorpionfish, kingfish, mullet. Shrimp, scallops and squid are ideal seafood, but they need attention to the marinating time depending on how hard the flesh is to be penetrated by the acid.

• In ceviche, the pieces of fish are cut into small cubes of 1.5 cm.
• The chef here suggests a combination of different citrus fruits (lime, lemon and orange), but you can even use just a simple lemon juice), as you can also add grapefruit to the mixture.
• An exotic fruit such as pineapple or mango always makes a difference. Some vegetables, such as finely chopped dried onion, roasted corn, radish, lemongrass, cherry tomatoes, cucumber. Herbs such as coriander, chives or parsley.
• The spicy dimension achieved with hot peppers, chili and ginger is essential.

A chef with an exotic flair