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Recipes
Chilean Style Ceviche
This Chilean Style Ceviche with Cape Hake and shrimp is a perfect light and fresh dish that’s perfect for summer gatherings.
1. Defrost the Cape Hake fillets and shrimp. Cut the Cape Hake into regular small cubes and put in a bowl. Squeeze the juice out of the lemons and pour half over the fish, stirring carefully so that it is fully covered.
2. Peel the shrimp and add them to the bowl.
3. Julienne chop the onion and peppers, chop the coriander and add everything to the bowl. Add the salt, cumin, paprika and oregano, stir everything and leave to marinate for half an hour in the fridge.
4. Heat a little olive oil in a frying pan; When it is hot, add the peeled garlic clove. After a couple of minutes, remove from the heat and pour the oil into a bowl, letting it cool. Serve and pour oil over the top.
5. Slice the lime and avocado. Garnish with lime wedges and avocado slices.
Ingredients:
- 14oz Cape Hake Fillets
- 28oz Shrimp
- 2 red onions or scallions
- 1 garlic clove
- 6 lemons
- 1 lime
- 1/2 level teaspoon hot paprika
- 1 pinch of oregano
- 1/2 teaspoon cumin
- 1 bunch fresh coriander
- Olive oil
- 1/2 red bell pepper
- 1/2 green bell pepper
- Salt
- 1 Avocado
