Ceviche

It's extremely hot in the Netherlands. And when I say hot, I mean hot. It has never been this warm in the Netherlands before. Not just during my lifetime, but in like forever. Since they started measuring it. Peruvian temperatures ask for a Peruvian dish! Ceviche it is! With oven baked sweet potatoes and a light salad. Ingredients Ceviche: • 400 gram white fish (I used codfish) • 5 limes • 1 red chilli pepper • 1 red onion • coriander • salt and pepper • 1 grapefruit • 1 garlic clove • 2 cm fresh ginger • 1. Start with squizing all the juice out of the limes and add some salt (not too much) and pepper (I like a lot of it). 2. Grate the garlic and ginger and cut the chilli pepper into small rings. Take the seeds out. Add to the lime juice. 3. Cut out the parts of the grapefruit and add to the lime juice. 4. Slice up the fish into 0,5 to 1 cm thick pieces. Thinly slice the onion and add this with the fish to the lime juice. Add the coriander leaves and set aside for about 4 to 6 minutes while stiring once in a while. The softer the fish naturally is, the shorter it should be in the lime juice. The fish is ready when the outside is white (the same look as when it would be cooked) and the inside still a little raw. The lime juice will turn white from the fish and from now on will go through life as 'tigers milk'. 🐯 How cool is that! This dish is fresh, sour and a little spicy. Pair it with sweet potatoes to balance the dish out. So tasty! Make sure your fish is as fresh as possible. Ask your local fish seller what the freshest white fish is he has at that moment and try to buy it the day you are gonna use it! Enjoy!