Tomato Ceviche
Tomato ceviche from Spoonsparrow combines juicy tomatoes with delicate fish – who can resist this?
Ingredients
- 500 g fresh whole fish fillet (e.g., redfish, cod)
- Salt
- black pepper (freshly ground)
- 3 lemons (juice)
- 3 beef tomatoes
- 1 white onion
- 1 coriander sprig
- 2 tbsp olive oil
- Tabasco sauce
- 1 tbsp oil (for brushing)
Instructions
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1.
Wash and pat dry the fish; drizzle with lemon juice (leaving 2 tbsp), then lightly season with salt and pepper. Chill in the refrigerator for 2–3 hours.
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2.
Briefly blanch the tomatoes, shock them in cold water, peel, quarter, core, and dice into small cubes. Peel and finely chop the onion. Wash the coriander; pluck leaves from stems, set aside large leaves, roughly chop smaller ones.
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3.
Drain the fish and cut into small cubes. Gently fold the fish with the diced tomatoes, chopped onion, and coriander. Drizzle with the reserved lime juice and 2 tbsp olive oil. Season with salt, pepper, and a few dashes of Tabasco to taste.
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4.
Brush a plate with remaining olive oil, arrange coriander leaves on it, place the ceviche mixture on top, and garnish with additional coriander leaves before serving.
