Peruvian Snapper Ceviche with fresh lime and chilli, need we say more? Ceviche pronounced “
It is then cured through the use of acid in fruits such as lime and lemon and then spiced with the delicious flavours of chilli, coriander (aka cilantro), garlic and chopped onions.
Snapper ceviche is a deliciously refreshing light meal, that originated in Peru – hence the name, but in fact, it was a Peruvian colony that started it, during the S
Our Ceviche is filled with ingredients that taste so good, but more than that have some amazing healing properties.
Ingredients such as lime, chilli, red onion, dill and fresh wild caught fish.
If the thought of raw fish concerns you, the great part about ceviche is technically it’s not 100% raw.
The acid from the lime juice rearranges the proteins in the fish, thus rendering it safe to eat.
The secret is also to make sure you are using fresh ingredients if you live on the coast go to your local fish market and choose some fish that was caught that day.
We also added some dill because it just compliments the fish so well, as well as some pomegranate jewels for a touch of sweetness, and well it just looks pretty too! Meaning this ingredient is also entirely optional.
Once the mixture had cured in the fridge we mixed in a dollop of coconut just before serving, this gives it just the right about of creaminess which compliment the chilli and lime, oh-so-well!
Let us have a look at some of the benefits of these ingredients.
Raw Onions – A Great Source of Prebiotics
Probiotics act as food for probiotics, this makes it so important for us to consume them. Prebiotics are basically a form of fibre – undigestible plant fibre.
Meaning that passes through the digestive system without being absorbed, and makes it into the large intestine where they feed the gut bacteria.
This enables your gut bacteria to thrive! The great thing about prebiotics is you could very well already be eating them without realizing, due to the fact that they are found in many plant foods.
Onions are one of these. Raw or cooked onions are both great sources of prebiotics, onions are so easy to add to just about any meal.
Next time you make cauliflower mash, why not add some sautéed onions before blending? Yum!
Here are some other great prebiotic sources:
- Dandelion greens
- Jerusalem artichokes
- Chicory root
Why Choose Wild Caught Fish?
There are many benefits of consuming wild-caught fish over farmed fish. Here are two reasons we think it’s the better choice:
- It is Safer – Wild caught fish aren’t force-fed antibiotics and pesticides, they don’t contain the harmful toxins and chemicals that farm-raised fish do.
- It is more Ethical/Sustainable –The water that farm-raised fish are raised in contains antibiotics and pesticides, these are then released into the ocean and then contaminate other species. Wild caught fish do not have any ill effects on the environment that they live in, and when we consume them, you will not be contributing to the farm-raised operations.
Why Eat Dill?
Dill is a herb that has some amazing effects on digestive health.
Besides the fact that it has the ability to boost digestion, it can also provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, and respiratory disorders. As well as being a powerful boost for your immune system and anti-inflammatory.
Studies indicate that dill can be used to treat digestive complaints such as flatulence, indigestion, and stomachache.
Dill contains essential oils that are able to activate the secretion of bile and digestive juices, as well as stimulate the peristaltic motion of the intestine, easing the passage of bowel movements and which results in relieving constipation.
With so many gut-friendly ingredients we can only imagine you must be excited to get the recipe now, with that said, here it is.
500g skinless fresh snapper fillets, diced into small pieces (other firm white fish will also work)
1 small red onion, finely diced
1-2 red chillies seeded & finely diced
Juice from 5 limes
1 teaspoon Himalayan salt
Coarse black pepper, herbs (fennel or coriander) to garnish
- Add all the ingredients into a glass bowl. Mix it together until well combined, cover the bowl and refrigerate for a minimum of 4 hours, or better yet, overnight.
- To serve, scoop the ceviche into small bowls or onto a plate, sprinkle over fresh black pepper, and herbs. Serve as is, or with a batch of our cassava flour tortillas.
P.S you can add in a dash of coconut cream before serving for a little richness.
Optionally you can add pomegranate for pops of sweetness and visual appeal.