Summer ceviche

A South American specialty, ceviche, is reborn as sophisticated cocktail-party fare.

Recipe «Summer ceviche» presented in category Recipes / Fish, to prepare this dish you will need no more 02 minutes. To make this dish at home by prescription from the author Gomer would need: 1 fresh long green chilli, 1 garlic clove, 1 tbsp chopped fresh coriander root, 1/2 tsp sea salt flakes, 1/4 tsp cracked black pepper , 700g fresh white fish fillets, finely chopped, 185ml lime juice, 1/ 4 cup chopped fresh coriander , 35g shredded coconut, lightly toasted, 1 long fresh red chilli, thinly sliced, 60g plain corn chips, Fresh coriander leaves, to serve.

Ingredients:

• 1 fresh long green chilli 
• 1 garlic clove 
• 1 tbsp chopped fresh coriander root 
• 1/2 tsp sea salt flakes 
• 1/4 tsp cracked black pepper 
• 700g fresh white fish fillets, finely chopped 
• 185ml lime juice 
• 1/ 4 cup chopped fresh coriander 
• 35g shredded coconut, lightly toasted 
• 1 long fresh red chilli, thinly sliced 
• 60g plain corn chips 
• Fresh coriander leaves, to serve 

Instructions

1. Preheat grill on high. Cook the green chilli, turning, for 2 minutes or until slightly charred. Set aside to cool. Peel, halve and seed the chilli.
2. Place the green chilli, garlic, coriander root, salt and pepper in a mortar and pound with a pestle until a smooth paste forms.
3. Place the chilli mixture and fish in a glass or ceramic bowl and toss to coat. Stir in the lime juice. Cover and place in the fridge for 4 hours or overnight to marinate.
4. Stir in chopped coriander. Divide ceviche among glasses. Top with shredded coconut, red chilli, corn chips and coriander leaves.