Peruvian Ceviche

Ingredients

• 2 red onions
• 4 organic limes
• 2 red chili peppers
• 400 g fish fillet (sushi quality; e.g., monkfish, cod, salmon)
• 50 ml coconut milk
• 0.5 bunch coriander (10 g)
• 200 g canned sweet corn (drained weight)
• coarse Sea salt

Instructions

1. 1.

   Peel the onions, halve them and slice into thin strips. Wash limes hot, dry them, finely grate the zest of 2 limes and squeeze all limes for juice. Wash chili peppers and cut them lengthwise in half.

2. 2.

   Wash the fish fillet, pat it dry and cube it. Mix all prepared ingredients with coconut milk and let marinate for 20 minutes.

3. 3.

   Meanwhile wash coriander, shake off excess water and pluck the leaves. Drain the corn and let it drain.

4. 4.

   Distribute ceviche into four bowls, sprinkle with a little coarse sea salt and garnish abundantly with coriander greens. Serve with corn on the side.