Ceviche is a staple in the Colombian coastal towns and villages, thanks to the abundant supply of fresh fish and shrimp. This ceviche is quick, low calorie, very healthy and easy to prepare-the secret is fresh fish and lime- plus plenty of time to let all the ingredients ‘cook’ in the lime juice. Coconut milk is often added to Colombian ceviches as well, which makes for a heavier dish.

Ingredients (Serves 4):

250 g fresh fish – white fish such as sea bass or red snapper

Enough fresh lime to completely cover the fish with lime juice

3 tablespoons chopped fresh cilantro

1 ½ cups chopped onion

1 1/2 cups fresh corn

Jalapeno or habanero to taste

Salt, pepper to taste

Directions:

1. Cut fresh fish into small bite sized pieces and place into  large bowl

2. Squeeze fresh lime over the fish until the fish is completely covered in lime juice.

3. Add salt and jalapeno/habanero to the lime and fish and let soak in the lime juice for 24 hours (in the refrigerator)

4. After 24 hours the fish will have ‘cooked’ in the lime juice. Add cilantro, onion and corn to the bowl, mix.

5. Add additional salt and jalapeno/habanero to taste. Pepper can be added as well if you would like.

Enjoy!

This entry was posted on Tuesday, January 5th, 2010 at 10:38 pm and is filed under Cartagena, Colombia, Nutrition, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.