CEVICHE WITH MANGO AND KEFIR LIME LEAVES

Last year I was lucky enough to enjoy a wonderful press trip to the Luberon and Ventoux wine regions in France. At the restaurant Le Numero 9 in Loumarin, the starter was ceviche with a unique aroma of kefir lime. I fell in love with this dish so much that I tried to recreate it. My version is slightly different, for a little freshness, harmony and colour I added mango. Besides, it is not so easy to get the fresh kefir limes, so I decided to use very, very finely cut kefir lime leaves. You can get the kefir lime leaves best in the Asia Shop, there often in the frozen food department.

If any of you follow my blog, you know I’m a Ceviche fan. This delicious dish, originally from Peru, is simply prepared, delicious and light. The perfect dish for the warm season. For all ceviche lovers, please have a look at my recipe for Dorade Ceviche and Physalis or Vegan Palm Heart Ceviche.

If you’re afraid of the subject of raw fish, for whom a little education. In South American countries, ceviche is a “poor man’s meal”. Fresh fish is plentiful in these countries, citrus fruits, which are needed, just as much – much more is not needed.

Sushi is, in any case, usually completely raw fish. Ceviche consists of cold fish – but it is not raw. Besides heat, protein can be denatured by acid without heating the fish. This cooking method is used in the preparation of ceviche.

The longer the fish is in the citrus acid brew and thus the more denatured or cooked the fish. I personally like it if the fish pieces are not too small, but the fish in the middle is not raw anymore.

The quality of the fish is important for the production of ceviche, you should not save money here. Also ask your fish supplier to remove the bones thoroughly before buying.

For the fish with the spiciness of the chili I would recommend a wine with a slight residual sweetness as a wine accompaniment. Riesling Kabinett or Auslese are good options. For the Ceviche with mango and kefir lime leaves 2010 I had Graacher Himmelreich Auslese from Joh.Jos Prüm from the Moselle, one of my absolute favourite wineries and regions.

Recipe for Ceviche with Mango and Kefir Lime Leaves

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Serves: 4 Prep Time: 20 Minutes

Ingredients

Ingredients for Ceviche with Mango and Kefir Lime Leaves

• 2 cups light, firm fish fillet cubes (e.g. cod or gilthead)
• 1/2 mango, not too ripe
• 1 avocado
• 2 limes
• 3 fresh kefir lime leaves or grated from 1 fresh kefir lime
• 2 tablespoons of olive oil
• 1 red chilli
• 1 bunch of cilantro
• 3 spring onions
• 1 tablespoon light soy sauce

Instructions

How to make Ceviche with Mango and Kefir Lime Leaves

1. Cut the fish into 2 cm cubes with a sharp knife. Make sure that the skin and all bones are removed.
2. Cut or halve the mango along the core, then peel. Cut the mango flesh into 2 cm cubes.
3. Cut the avocado in half and remove the stone, remove the skin. Cut the flesh into cubes of about 2 cm.
4. Halve the chilli pepper, remove the seeds and finely chop the flesh.
5. Wash the coriander and also chop it finely.
6. Wash the kefir lime leaves and cut out the thicker stem in the middle, chop the leaves very, very finely. If you get a fresh kefir lime, wash the fruit, dry it and rub the skin off and use it.
7. Clean the spring onions, cut off a little at the top and bottom and then cut into thin slices including the green.
8. Put all prepared ingredients in a bowl.
9. Wash the limes and rub the peel off one lime, put it in a small bowl. Squeeze both limes and mix with the olive oil and soy sauce.
10. Pour liquid over the fish, mango and avocado. Leave covered in the fridge for about 30 minutes, depending on how much you want the fish “cooked”.
11. Season to taste with salt and pepper and serve.

Enjoy!!