• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Claudio’s Polynesian Ceviche

    Claudio’s Polynesian Ceviche is refreshing and bright with loads of spice thanks to lemon juice, lime juice, chiles and fresh ginger. Remember, when preparing this ceviche from Chile, the fish must stay cold, which is why Claudio first puts a handful of ice cubes in the bowl he uses to make it.


    Ingredients
    2 1/4
    pounds
    sushi-quality white fish, such as sole or sea bass
    1
    handful of cubes
    1
    tablespoon
    sesame seeds
    1
    large red onion, sliced into thin rings
    1
    scallion bulb, sliced into thing rings
    1/2
    cucumber, peeled and cut into 1/4 inch slices
    1
    red banana chile, cut into thin strips
    1
    mango, peeled and cut into 1/3 inch cubes
    1
    chile pepper, seeded and minced
    1/3
    inch fresh ginger, grated
    1
    bunch cilantro, coarsely chopped
    *
    zest and juice of 2 lemons, divided
    1/4
    cup
    vegetable oil
    *
    juice of 6 limes
    1 2/3
    cups
    unsweetened coconut milk
    *
    salt and freshly ground black pepper
    Directions
    Cut fish into ⅓-inch cubes and place in bowl with ice cubes.
    Toast sesame seeds in dry skillet over low heat. Remove fish from bowl of ice, pat dry and place in clean bowl.
    Add toasted sesame seeds plus all but last five ingredients to bowl with fish. Add lemon zest – reserve juice – and toss with oil.
    Add lime and lemon juices and coconut milk. Stir well then transfer ceviche to bowl or casserole dish. Sprinkle additional toasted sesame seeds and cilantro over top and serve.
    Reprinted With Permission From Salt & Silver: Travel Surf Cook by Johannes Riffelmacher and Thomas Kosikowski

    The base number of servings for this recipe is 4
    OK

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