Ceviche recipe
Whip up this easy and delicious Latin American dish to serve as a simple starter at your next dinner party
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
- Mixing bowl
- Refrigerator
- Serving platter
Ingredients
- 400g sashimi-grade kingfish, chopped
- 250g yellow grape tomatoes, halved
- 1 jalapeño chilli, thinly sliced
- 1 tbsp extra virgin olive oil
- 1 tsp crushed pink peppercorns, to serve
- Baby lemon balm leaves (or mint), to serve
- Lime wedges, to serve
- Corn chips, to serve
- Pickled pineapple
- 1 tsp preserved lemon rind, finely chopped
- ⅓ cup (80ml) white wine vinegar
- 1 tbsp caster sugar
- 1 tsp table salt
- 200g chopped ripe pineapple
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