White Fish Ceviche

Ingredients

• 400 g whole fresh fish fillet (Sushi quality; e.g., sea bass, cod, perch)
• 4 limes
• 150 g firm tomatoes (2 firm tomatoes)
• 1 small red onion
• 2 stalks celery
• 5 stems cilantro
• 1 Green Chili Pepper
• 1 tsp white wine vinegar
• 1 tsp Olive oil
• Salt
• Pepper
• 2 whole-grain baguette rolls

Instructions

1. 1.

   Rinse the fish fillet cold and pat dry with paper towels, removing any remaining bones. Cut the fillet into about 1 cm cubes and place in a shallow bowl.

2. 2.

   Halve the limes and squeeze out the juice. Pour over the fish cubes and mix gently.

3. 3.

   Cover the fish with plastic wrap. Let the ceviche marinate in the refrigerator for at least 3 hours, stirring occasionally.

4. 4.

   Meanwhile, blanch the tomatoes in boiling water, lift them with a slotted spoon, and shock them in cold water. Peel the tomatoes, halve, core, and dice into small cubes.

5. 5.

   Peel the onion, quarter it, and slice into thin strips. Wash, trim, and finely cube the celery stalks for the ceviche.

6. 6.

   Wash the cilantro, shake dry, and pluck the leaves.

7. 7.

   Halve the chili pepper, optionally remove seeds, wash, and cut into thin rings. (For a very spicy version, leave the seeds in.)

8. 8.

   Remove the fish from the refrigerator. Add the tomato cubes, onion strips, celery cubes, cilantro leaves, chili rings, vinegar, and oil to the fish and mix. Season with salt and pepper. Let the finished ceviche rest at room temperature for another 15–20 minutes.

9. 9.

   Slice the baguette rolls diagonally into finger-thick slices. Arrange the marinated fish on plates and serve with the baguette slices.