Ceviche is created using raw fish and vegetables, and curing it overnight in lime juice and/or white wine vinegar. The lime juice 'cooks' the fish, but still leaves it firm to the touch.

Obviously, the fresher the fish, the better.


Preparation Time:  10 Minutes + overnight marinading
Cooking Time:  None

1 lb fresh white fish e.g dorado, grouper  Salt & Pepper
Juice of 2 limes, or 1/2 cup white wine vinegar 1 large tomato, chopped
1/2 onion, chopped 1/2 teasp dried chili seeds
1/2 green pepper, chopped 1 teasp sugar

Fillet the fish, and chop into bite-size pieces. Place in a plastic storage box (not metal) with all the other ingredients. Make sure the fish and vegetables are at least 1/3 covered by the liquid - add more liquid if necessary. 

Place a lid on the box, give a little shake to coat the ingredients. Place in the fridge and leave to marinade overnight.

Serve for lunch with some freshly baked bread and a dash of Tabasco sauce.