Ceviche of plaice fillet, Ecuadorian-style
Fresh, spicy and full of flavor from Ecuador
Fresh, spicy and full of flavor from Ecuador
Funny that ceviche became very popular last year. Not Ecuador, but neighbouring Peru played a big role in that, and many Dutch chefs have already taken this dish on. In Amsterdam you can enjoy this fresh dish at the Seafood Bar, Salmuera or of course at Ceviche: the first cevicheria in the Netherlands.
In Quito I mainly ate ceviche as a starter, but Ecuadorians also like to eat it as a snack. I wanted a complete meal, so I decided — in true South American style — to serve it with some avocado, corn and sweet potato. The result: a fresh, super healthy and very tasty meal. Want to eat well and healthily in 2016? Then definitely try this little dish!
1. Finely chop the cayenne pepper and the garlic and cut the red onion into half rings. Put the juice of the lemons and lime together with a splash of olive oil in a bowl and add the pepper, onion, garlic and some salt and black pepper. Add a drop of Tabasco to taste or, if you have it, Ají.
2. Cut the fish into slices of about 2 cm and add them to the juice. Stir well and cover, then place in the fridge for 30 minutes. Make sure you stir everything a few times during this half hour.
3. Meanwhile wash the sweet potatoes, cut them into slices and steam for 8 minutes. Check whether they are done: they may need a little longer if you use thick slices.
4. Remove the pit and skin from the avocado and cut it into strips. If you like, you can pop some popcorn: in Ecuador it is customary to serve this alongside a dish, and it tastes very nice with this.
5. When the fish has 'cooked' after half an hour (you will see the texture change from translucent to white) you can serve the dish. Place the ceviche on a plate and drape the sweet potato and avocado over it. Add a generous scoop of corn on the side, finish with some freshly chopped cilantro and your delicious, healthy meal is ready!
Recipe
An authentic Ecuadorian ceviche made with plaice fillet, 'cooked' in lemon and lime juice, served with sweet potato, avocado and corn. A light and healthy meal that's surprisingly simple to make.
| Course | Main course |
|---|---|
| Kitchen | Ecuador |
| Servings | 2 |
| Preparation time | 50 min |
|---|---|
| Cooling time | 30 min |
| Total | 50 min |
1. Finely chop the cayenne pepper and the garlic and cut the red onion into half rings. Put the juice of the lemons and lime together with a splash of olive oil in a bowl and add the pepper, onion, garlic and some salt and black pepper. Add a drop of Tabasco to taste or, if you have it, Ají.
2. Cut the fish into slices of about 2 cm and add them to the juice. Stir well and cover, then place in the fridge for 30 minutes. Make sure you stir everything a few times during this half hour.
3. Meanwhile wash the sweet potatoes, cut them into slices and steam for 8 minutes. Check whether they are done: they may need a little longer if you use thick slices.
4. Remove the pit and skin from the avocado and cut it into strips. If you like, you can pop some popcorn: in Ecuador it is customary to serve this alongside a dish, and it tastes very nice with this.
5. When the fish has 'cooked' after half an hour (you will see the texture change from translucent to white) you can serve the dish. Place the ceviche on a plate and drape the sweet potato and avocado over it. Add a generous scoop of corn on the side, finish with some freshly chopped cilantro and your delicious, healthy meal is ready!
Ceviche is a dish where the fish is not heated but 'cooked' in acid, namely the juice of lemons and limes. Therefore make sure you use fresh, good-quality plaice fillet. The fresher the fish, the better the result.
Want to make the dish extra Ecuadorian? Use Ají instead of Tabasco and serve with home-popped popcorn. That may sound unusual, but it's a classic combination that completes this dish.
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