Made with tangy lime juice, fresh guacamole and cilantro, this classic ceviche is a delightful dish ideal for every get-together.
Are you looking for an easy wholesome meal that can level up your cooking to the “wow” factor? Then, ceviche is the dish to make. Ceviche is a healthy and one of the simplest Peruvian dishes you could usually serve as an appetizer. The fresh, easy, and light seafood dish is only “cooked” by acidic ingredients such as lime juice and is typically full of fresh veggies. The tartness in the citrus preserves the fish, making it denature the proteids and grow opaque and firm while engrossing flavours. This process reduces the amount of time you need to marinate the dish and eliminates any concern over food safety. In addition, the freshness of dried salmon gives ceviche a festive spin. Finally, scoop into dips, getting some of the fresh guac and rich, piquant ceviche.
Executive Chef Jerson Fernandes, Novotel Mumbai, Juhu Beach brings you a new food movement through their lens. Ceviche with guacamole and balsamic glazed beetroots is his signature dish. Widespread in various nations over the world, seafood ceviche is deliciously flavorful and zesty. In addition, it is lovely and light at any time of year. To start cooking, follow the recipe below:
Chef's Tip: Ensure the ring mould is oiled from the inner side to make demolding smooth and easy.