Ceviche is a Peruvian seafood dish that is typically made from fresh raw fish, cooked or cured in fresh lemon or lime juice. Seasoned with garlic, chilli and fresh herbs. If ou are catering for friends or family who are non meat eaters, the fish can be substituted with oyster mushrooms. While mushrooms don't add any protein value they hold the marinade and texture in a similar way to fish.
Ingredients
200 grams fresh salmon or trout (or any other fresh fish), rinsed and chopped into cubes. Substitute with the same quality oyster mushrooms if you are wanting to create a vegetarian version.
1 English cucumber, thinly sliced.
1 Avocado, chopped into cubes.
1 handful of fresh coriander leaves, roughly chopped.
12 Cherry tomatoes, halved.
1 red onion, finely chopped.
1 fresh chilli, chopped
1/4 Cup olive oil
Salt and freshly ground black pepper, to taste
Juice and zest from 2 limes (or lemon)
2 TBSP Mirin vinegar
2 Sheets nori seaweed for garnish
Method
Combine the lime juice, chilli, salt, pepper, onion and olive oil in a large bowl.
Add the diced salmon or oyster mushrooms and mix until well coated.
Chill for at least an hour.
Add the remaining ingredients and serve.
Serves 2