Summer Dish: Ceviche

Many thanks to a very good friend of mine (Elena), I got to discover this fantastic Peruvian dish. Elena and I love delicacy, fine cuisines, and small portion dish that contains an "elegant" flavor. Who doesn't!? I fell in love with this dish when we went to a Peruvian restaurant (Restaurante Peruano Chincha Internacional) last December, and I started to make it from time to time as a side dish for lunch.

The more completed ceviche dish would include few slices of sweet potato, corns (bigger size and not so yellow color), and some lettuce. But here I am going to just show my way of making it. Fast, easy to make, and perfect for the hot sweaty summer.

Here shows the ingredients I use for my ceviche:

1. All you need to do at the first step is cutting your ingredients such as cherry tomatoes (5 tomatoes), the hake fish (250g), red onion (1/4 of onion), and cilantro (depends on you).

2. Prepare the citrus juice. I only use three lemon, but of course you can mix with lime as well.

3. Put the cut red onions together with the fish on the plate.

4. Pour the lemon juice into the plate and make sure the juice slightly covers your fish.

5. Put the cherry tomatoes in your dish, and stir them well.

6. Put the cilantro on top of your dish and then leave the dish inside the fridge for 15 mins.

7. Take out your ceviche and put a little salt and two spoons of orange juice (optional, but I feel it tastes sweeter with orange juice), and a little bit olive oil (also optional).

8. Ready to eat. ;)