Ceviche with Granadilla Dressing, a Peruvian national dish of deliciousness…

Ceviche with Granadilla Dressing

Ceviche is a dish of Peruvian Origin, an idea possibly brought there by Japanese immigrants. Some believe it is a dish of Arab origins. The Spanish took limes to South America, so who knows.

Ceviche with Granadilla Dressing

Serves 2

The recipe can be multiplied for more servings.

What you’ll need
4 thin slices fresh white fish, tuna, salmon or trout
1 ripe granadilla

For garnish
Bird’s Eye Chili
Cheeks of one lime
Curly parsley

Dressing
1 ripe granadilla
125ml Extra virgin Olive Oil
45ml Sherry Vinegar, Apple Cider Vinegar or Lime Juice
2 tsp Honey, we use Peel’s
1 tsp smooth Dijon Mustard
Sea salt, like Maldon Salt, and freshly ground black pepper

What you’ll do
Chill 2 serving plates.

Make the dressing
In a small jam jar, put the dressing ingredients. Close the lid and shake well.

Place on each plate, two slices of fish. Pour over the dressing and allow to marinate for as long as you desire, two hours at least. Add a finely sliced chili and the parsley, and the lime cheek. Add a grind of black pepper and a pinch of Maldon Salt. Serve with a slice or two of a crusty baguette.

Once lockdown is over, you might think of going to your local sushi bar and asking the chef to cut some thin slices of tuna or salmon for you.

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May 22nd, 2020|Categories: Michael's Writings|Tags: , , , , |