Ceviche

Ceviche – seafood, vegetables and fruits marinated in citrus juice – is a whole food tradition on its own.

INGREDIENTS:

Serves four people

One fillet of white fish, such as pollack, cod or tusk.

1 organic lemon or 3 organic lime, rinsed in water

4 plums, stones removed, cut neatly in slices

a hand full of little lovage, parsley or similar type of fresh herb

1 tablespoon very finely chopped shallots or red onions

1 teaspoon very finely chopped fresh chili

1 teaspoon of dill seeds

a pinch of salt

PREPARATION:

Originating from Central and South America the fish and shellfish are processed by the acidic juices from lemon and lime. When soaked in freshly pressed juice for just a few minutes, the fish meat changes color and consistency, and resembles a little bit cooked flesh.

Do like this:

Trim the fish fillet and remove all bones.

Slice the fish thinly, like you would do for a sashimi. Fill the surface of a big plate with the slices.

Press the lemon or lime juice over the flesh (no seeds, please!), drizzle a small pinch of salt.

Sprinkle lovage (or other fresh herb), onion, chili, dill seeds and lemon zest over the dish.

Serve right away.