A ceviche, is fish “cooked” in lemon juice, with red onions, served with nachos. It is popular in the coastal resorts of Mexico and throughout South America. This recipe is based on one from the Wickedfood Cooking School Mexican cooking class. It is imperative to use the freshest fish available. Any sushi-type fish will work including red snapper, tuna, cape salmon, rock salmon and rock cod.
500g fresh red snapper fillets
3/4 cup lime juice
3 long green chillies, seeded and cut into thin strips
1 large red onion, thinly sliced
1 T salt
1/4 t freshly ground pepper
1 T dried oregano
1 packet nachos
- Cut the fish into strips ±5cm long and 5mm wide.
- Place the fish in a glass bowl and add the remaining ingredients. Stir and marinate for 10 minutes. Drain off the excess lime juice and correct the seasonings.
- Serve cold or at room temperature with nachos.
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.