Spanish settlers have had a major impact on South American cuisine. For example, they also laid the basis for ceviche (speak out: suh-vee-chee ). Most people know ceviche as a peruvian recipe with raw fish as main ingredient. The Ecuadorian version is a bit different. In this family recipe from Daniel has been chosen to boil the fresh fish in water with coriander and lime juice. In Ecuador it is common to serve it with banana chips, popcorn, nuts or corn. But it is also delicious as a soup.
Step 1. Cook the fish
Finely chop the coriander and press a lime.
Put 500 ml of water, half of the coriander, some salt and juice of a lime in a pan and bring it to the boil.
Add the tilapia fillet and let it be picked up until the fish is no longer transparent.
Remove the fish from the water and let it cool. Pay attention! Don't throw the water away.
Step 2. Prepare the ceviche
Cut the fish, tomatoes and the onion into small cubes of approximately 1 cm.
Mix it together with the juice of a lime, the remaining coriander and salt to taste and let it rest for at least 30 minutes.
Cut the last lime into garnish slices.
Step 3. Serve the ceviche
Serve the ceviche with banana chips or popcorn on the side.
For a fresh soup you possibly pour the water over the fish
Buen provecho! ('Enjoy your meal!')
Typical for the cuisine in Ecuador are the somewhat strange ingredients in some traditional Ecuadorian dishes. Daniel tells you more about this.
400 grams of tilapia fillet (or another white fish), preferably fresh from the fishmonger
1 red onion
15 grams coriander
Salt to taste
Side dish (optional)
Banana chips or popcorn
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