This recipe of Peruvian fish ceviche is prepared with fresh fish (and this is perfect with beautiful Australian Barramundi), lime, onions, chilli, and fresh coriander.
This recipe of Peruvian fish ceviche is prepared with fresh fish, lime, onions, chilli, and fresh coriander. It is the acidity of the lemon juice which "cooks" the seafood.
The sweeter the pineapple the better, and even segments from a can will do.
Pineapple is rich in vitamins C, A and B. It contains many minerals. It facilitates digestion thanks to the bromeliad it contains.
Chop the onion and coriander into a bowl and add the juice of the limes, salt and pepper.
Use a large knife to thinly slice the fish and cut into small dice.
Pour the diced fish into the marinade, add the coconut milk and stir everything. Let stand for 10 minutes.
Meanwhile, cut the pineapple in half and collect the pineapple flesh by cutting it into small dice. Then mix this with the fish and you'll be ready to serve.
For some added show you can serve this in one half of the pineapple.
If you like your food spicy, add some finely chopped chili.