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La Sobremesa: Cevich Recipe for the the perfect summer dish

Today, we have a special feature for summer – a refreshing recipe that’s perfect for warm days and is sure to impress your taste buds. Written by Carola Smits.

La Sobremesa is the brainchild of the talented writer and food connoisseur, Carola Smits. With a deep passion for exploring the world of cuisine, Carola’s journey has led her to create La Sobremesa, dedicated to celebrating the joys of food and dining.

Ceviche, a dish originating from Latin America, has captivated taste buds around the world with its fresh and zesty flavors. Let’s explore the essence of ceviche,  the best fish options, and ofcourse the finishin touch: the right dressing to prepare this delicious dish at home.

What is Ceviche?

Ceviche is a seafood dish typically made with fresh raw fish that is marinated in citrus juices, such as lime or lemon, along with a mix of seasonings and vegetables. The acidity of the citrus juices “cooks” the fish, resulting in a tender and flavorful dish.

Choosing the Right Fish:

When making ceviche, it is crucial to select the freshest fish possible. Opt for firm-fleshed fish like sea bass, salmon, cod, snapper, halibut, or shrimp, as they hold up well to the marinating process and offer a delicate texture in the final dish.  Also seafood like coquilles are really nice.

Preparing the Fish:

To prepare the fish for ceviche, ensure it is cut into bite-sized pieces to facilitate even marination. Place the fish in a non-reactive bowl and cover it with freshly squeezed citrus juice. Allow the fish to marinate in the refrigerator for about 30 minutes to an hour, depending on your desired level of “cook.”

Crafting the Perfect Dressing:

The key to a good ceviche lies in the dressing. A classic dressing for ceviche includes freshly squeezed lime juice, chopped cilantro, diced red onions, and a hint of salt and pepper. However, you can experiment with various ingredients to create unique flavor profiles, such as adding diced mango, jalapeno  or chii peppers, or avocado for a creamy texture.

Tips for a Flavorful Ceviche:

– Use freshly squeezed citrus juice for the best flavor.

– Season the fish with salt before adding the citrus juice for enhanced taste.

– Add diced tomatoes, bell peppers, or cucumbers for a refreshing crunch.

– Let the ceviche sit in the refrigerator for a few hours to allow the flavors to meld together.

Once your ceviche is ready, serve it chilled in a bowl or on a bed of lettuce for an elegant presentation. Pair it with crispy tortilla chips or toasted bread for a satisfying crunch. Garnish with additional cilantro leaves or a drizzle of olive oil for a beautiful finishing touch.

Rada de Moraira, Alicante – Spain

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