SPICY SAUCE2 large onions – finely chopped3 cloves garlic – finely chopped1 tsp ground cumin 1 pinch salt
SPICY SAUCE
• Peel the garlic, onion, peppers and chop into pieces that are small enough to fit into a food processor or blender. Focus on removing the seeds and stems.
• Heat a large pan over medium heat and melt the oil.
• Add your veggies and stir to heat with oil. Sauté them over medium/high heat for about five minutes, only stirring occasionally so that you get some colour on your veggies .
• When the vegetables begin to brown a little bit, turn your heat down to low/medium and place all the ingredients into a food processor until you get a nice and delicate sauce. Adjust the flavour with salt and lemon juice.
CEVICHE
• In a large glass bowl, combine the fish, lime juice and salt. The juice should completely cover the fish. Cover with cling film and place in the fridge for 10 minutes.
• Remove the fish from the lime juice (do not discard the juice) and place in a bowl and mix it with the chopped cilantro and red chilli pepper.
Lava CevicheFRESH, SUCCULENT SEAFOOD CURED IN A SPICY LAVA SAUCE
CEVICHE250 g white fish fillets(small dice cut) 250 g (150 ml) lemon juiceSalt to taste
GARNISHSliced red onionChopped cilantro Red chilli pepper
INGREDIENTS METHOD
