Cerviche with Halibut, Cod , Prawns or Octopus

He will show you a dish that is no doubt international. Its roots are in Latin America but through the Caribbean and Mexico it has become a real hit for people having access to the sea and above all to fresh fish. While in Thailand I had the chance to try them out but also in some sushi restaurants, you can get the Japanese version of Cerviche. I’m surprised, however, why Scandinavia is not so popular and popular

400g of raw halibut, cod
1 chili
1 red onion
1 yellow bell pepper
2 limes
1 avocado
White radish
bunch of coriander
Spoon of sugar cane
2 tablespoons soy sauce
2 tablespoons sesame oil
black sesame
pepper, salt

Cut the fish into thin strips 4-5 cm long or thin slices. I’m throwing into the bowl. Cerviche marinade is made with soy sauce, sesame oil, brown sugar, chili and lime. Chili cut slightly and the lime we rub the skin. Sugar is dissolved in soy sauce sesame oil and then throw the chilli and grated lime + juice.
Pepper, radish and onion are cut into thin feathers. We only cut coriander from the leaves that we leave to decorate and the stems – chopped we add to the vegetables. Mix together and add to the fish. We all mix and serve in deep bowls or displayed on nice plates. For the decoration we use fresh green avocado and coriander leaves and sprinkle everything with a little black sesame seeds.
The fish in this dish can be replaced with scallops, shrimps or even octopus. The condition is that it is fresh meat and not frozen
The dish is screaming to us fresh. It is very important that the fish, prawns or octopus are straight from the sea, the boat or the shop. The shorter the way the fish went on our table – the better.
I often turn lime into grapefruit, red orange or lemon

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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