Ciboure Sar Ceviche, Corn and Chilli: Chef’s Recipe

Ingredients

1. 1 pound of fresh Ciboure Sar fish fillet, skinned, deboned and diced
2. 1 red onion, finely diced
3. 1 red bell pepper, diced
4. 1 yellow bell pepper, diced
5. 1 generous handful of fresh coriander, chopped
6. 3 limes, juiced
7. 2 tablespoons of extra virgin olive oil
8. 3 cloves of garlic, minced
9. 2 fresh chillies, seeded and finely chopped
10. 1 teaspoon of sea salt
11. 1/2 teaspoon of freshly ground black pepper
12. 1 can of sweet corn, drained

Method

1. Begin by combining the diced fish, red onion, red and yellow bell pepper, coriander, lime juice, olive oil, garlic, chillies, salt and black pepper in a mixing bowl. Mix well and cover with cling film.
2. Place the mixture in the refrigerator for at least one hour to marinate. Stir occasionally to coat all the ingredients well.
3. While the ceviche is marinating, heat a pan over medium-high heat. Add the corn and cook for 5 minutes until lightly charred. Transfer the corn to a mixing bowl and add the remaining chopped coriander.
4. When the ceviche is fully marinated, take it out of the refrigerator and add the charred corn to the mixing bowl. Mix well but gently until all the ingredients are combined.
5. Serve the Ciboure Sar Ceviche, Corn and Chilli in bowls, garnished with a few coriander leaves and lime wedges.

Verdict

This Ciboure Sar Ceviche, Corn and Chilli recipe is a perfect dish to serve during the warmer days. It is packed with flavour, heat and texture, making it a refreshing and light meal that appeals to everyone.

Serving Suggestions

Serving suggestion – Serve with a side of tortilla chips or crusty bread for extra crunch. You can also accompany this dish with a cold glass of beer to balance the heat of the chillies. In case you are having guests over, this ceviche recipe is perfect to serve as an appetizer.