MEXICAN STYLE CEVICHE and FIJIAN STYLE CEVICHE (Kokoda)
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Mexican Style Ceviche
Ceviche is a dish of fresh fish marinated and cured in citrus juice, and is perfect for the summer. It is a popular dish in the coastal regions of South & Central America.
Ron and I did a fabulous Mexican Food Tour when we were in Mexico City a couple of years ago. One of the best things we ate was their version of Ceviche, served on toasted tortilla. It was delicious, refreshing and so tasty.
This is a great meal for a hot summer’s day either for lunch, or dinner.
Some important points to remember when making Ceviche:
Preparation time: approx 15 mins (there’s a bit of chopping involved, but worth it)
Viv’s Hints: have your fish partially frozen to make it easier to dice. You could also add some cooked prawns to the finished dish and mix through just before serving.
Trishy’s Kokoda (pronounced Kokonda)
My dear and wonderful friend Trishy gave me this recipe way back in 2008. Similar to the Mexican Style Ceviche, this recipe is the Fijian equivalent. While similar, it is slightly different in flavour with the very Fijian addition of coconut milk. Another great way to enjoy delicious fresh fish on a hot summer's day and which is also very refreshing and light.
1 kg skinless, boneless fish fillets - snapper, kingfish
150 ml lemon juice
150 ml lime juice
3 tblspns fish sauce
150 ml coconut milk
1 small red banana chilli - finely chopped
1 small tomato- finely diced
1 medium red onion - finely sliced
2 tblspns chopped continental parsley
2 tblspns chopped coriander
Cut the fish fillets into 1 cm cubes and place in a glass or ceramic bowl.
Pour the lemon and lime juices over the fish and allow to marinate for 4 hours, stirring occasionally with a wooden spoon (avoid metal, which will react with the acid in the marinade).
Add the remaining ingredients and gently combine.
Serve as an pre-dinner nibble or starter.
Garnish with a little extra coriander or parsley chopped finely before serving.
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