Ceviche

Stages of cooking

1

2

3

4

5

6

7

1. Take a plastic or a glass bowl and add the zest of one lime into it. Then roll each lime on a kitchen surface, pressing it with your hands. Slice the limes then and juice them into a measuring cup. Set the cup aside for a while. Then dice the onions and peppers. Chop the coriander and set it aside as well.

   

2. Take a piece of any white fish you like (I used halibut) and cut it into thin slices.

   

3. Take the scallops now and cut them into thin slices.

   

4. Now, cook the shrimps. De-vein and peel them first, wash them under cool water, take a small but sharp knife and cut into halves.  

   

5. Take a bowl with lime zest and add the sliced halibut, shrimps and scallops.

   

6. Add the remaining ingredients and lime juice. Stir everything and cover the bowl with plastic wrap. Leave in a fridge for up to 24 hours, but stir the dish from time to time.

   

7. Your ceviche will be ready within 24 hours. Strain the dish to get rid of lime juice, rinse the ingredients and serve. Enjoy!