I love ceviche. But I also know it’s many (not Scandinavians) who don’t really like raw fish. Actually, it’s not raw fish in ceviche since it’s been cured in fresh citrus juices. But I know, it feels like raw fish. But the dish is just amazing and I thought of giving this flavors and taste to the non raw fish lovers out that, and made this ceviche with already cooked fish. The same lovely spices and textures are in there and it’s actually really good. If you want to do ceviche with fresh raw fish, please find my recipe here.
Ingredients (4 pers.):
- 2/3 lb cod (can easily use fish from yesterday’s dinner left overs)
- 1 mango
- 1/2 red onion
- 1/2 cucumber
- 2 tomatoes
- 1/2 chili
- 1 bunch of fresh cilantro or parsley
- 3 limes (zest and juice)
- 1 tbsp olive oil
- pinch of salt and fresh black pepper
If the fish is fresh and uncooked, fry in a skillet with some butter or olive oil, salt and pepper and let it cool down before next step. Or use fish from the day before’s left overs.
Cut the fried fish in cubes. Add into a bowl.
Peel and cut the mango, red onion, cucumber and tomatoes in small cubes and add into the bowl. Chop the chilli really thin (taste before adding to make sure and taking too much is it’s very spicy) and the cilantro/parsley fine, and add into the bowl. Mix around the vegetable and the fish carefully with a spoon. Add the juice and the zest from the lime together with the olive oil, salt and fresh pepper.
Serve in portion bowls (or glasses) and garnish with fresh cilantro/parsley. Serve as an appetizer as it is or with some fresh bread.