Fish & Seafood
Ceviche
Ceviche is one of those dishes that dances through Latin American cuisines and positively bursts with colour and aroma. That is why Regina Boquín is sure it will win people over in Czechia too. Making ceviche is above all about perfectly cut, colourful ingredients – which ones you use is practically up to you. This is Regina's recipe, and it is the one we recommend starting with.
Prep: 6 h 50 min
Cook: 1 min
Servings: 8
Energy: 705 kcal per serving
Method
01.
Chill the fish for about half an hour so that it firms up and is easier to slice. Then cut it first into narrow strips and then into the smallest possible cubes. Use a sharp knife so that you do not d…
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