Don’t underestimate ceviche just because it’s easy to prepare. Made of fish, vinegar, and spices, the dish originated from Latin America and has been interpreted in different ways in other countries. It’s play on sweet, sour, and spicy flavors is something that will surprise you. As the vinegar “cooks” the fish, the different ingredients come together to form a unique taste that’s got some serious bite into it.
Prepare this ceviche early tonight and it will be ready in time for your nightcap later in the evening. Good with some wine or beer, you might even want to consider serving this at your next cocktail party.
Tilapia Ceviche
Ingredients
1/4 kilo fillet and skinless tilapia
1 purple onion
5 cloves garlic
1 tbsp minced ginger
1/4 cup cilantro
1/2 cup vinegar
1 tsp red chili
1/4 cup calamansi or lime juice
1 small bell pepper
Salt and pepper, to taste
1/4 cup coconut cream
Spring onion, and a small pomelo or orange, to garnish
Preparation
1. Slice the tilapia into bite-sized pieces and put them in a bowl
2. Mince the onion, ginger, red chili, garlic, and cilantro. Place them in the bowl of sliced tilapia.
3. Add salt and pepper.
4. Pour the vinegar and calamansi or lime juice into the bowl.
5. Place them in the refrigerator for not less than two hours.
6. Strain all the vinegar from the bowl then soak the fish in coconut cream. Place it in the refrigerator and let it set for around four to five hours
7. Transfer to a small plate and top it off with chopped spring onions and peeled pomelo or orange.
Source: Charlie Carbungo for Southern Living, “Rules of the Catch,” October 2015.
Photos by Gabby Cantero
