Ceviche is probably the easiest way to impress your guests with your cooking skills by putting in almost zero effort. While restaurants still consider it a fancy appetizer, you can easily make it at home and at a very low cost.
Originating in South America (perhaps Peru, or maybe Ecuador – who knows), ceviche is usually served as an appetizer. Its cooking process is very simple – raw fish is finely chopped, covered in citrus juice (usually lime or lemon), kept in a chilly place for some time, garnished with some spices (usually – spicy and strong-flavored), and that’s it.
Ceviche is usually eaten on some sort of a flour-based dish – tacos or tortilla chips. If you choose to eat ceviche for dinner, I’d recommend serving it with avocado, sweet potato, salad, or something else that would make it more filling.
The main advantage of ceviche is its versatility, as you can use basically any fish. And – oh sweet lord – it doesn’t have to be fresh, as salted works just as fine. Yup, your store-bought salted herring or mackerel will work just fine, so long you reduce the amount of salt. Being a born and bred Lithuanian, I also used lightly pickled cucumber and added some radishes, too.
OK, just let me tell you the main advantage, and I’ll get to the recipe: one serving of my ceviche will probably cost you less than a euro. Well, not if you live in Switzerland, of course, but otherwise, it’s THAT cheap. Choose local fish, and you’re good to go!
So please do give it a go!
Originally published on 15min.lt