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Chilean Ceviche
Chilean Ceviche is a traditional Chilean recipe for a classic dish cured in lemon juice served with onion, bell pepper and coriander in an oil and lemon juice dressing. The full recipe is presented here and I hope you enjoy this classic Chilean version of: Chilean Ceviche.
prep time
20 minutes
cook time
5 minutes
Total Time:
25 minutes
Additional Time:
(+over-night curing)
Serves:
4
Rating: 
Tags : Chilli RecipesHerb RecipesChile Recipes
There's no way I could come up with a selection of recipes from Chile, without adding ceviche, fish pickled in citrus juice to that list. This recipe calls for merkén, a smoked Chilean chilli but you could substitute smoked paprika if you can't find it.
Ingredients:
500g of firm white fish (Chilean sea bass, obviously, but red snapper also works well)
½ onion, very finely diced
¼ red bell pepper, finely diced
¼ green bell pepper, finely diced
8g coriander leaves, stems removed
2 tbsp of vegetable oil
salt, black pepper, and merkén (smoked chilli powder) if desired
5 lemons
Method:
Wash the fish, cut into cubes about 1cm per side then place in a non-reactive dish and squeeze over enough lemon juice to cover the fish, Set in your refrigerator and allow to cure over night.
When ready to serve, transfer the fish pieces to a large bowl and mix in the onion, bell peppers, paprika or Merkén, and coriander leaves. Beat together the juice of half a lemon, the oil and a little salt then pour this over the fish and vegetables as a dressing.
Adjust the seasonings and serve cold.
