Honduras

Off to the Americas for Sundays dinner, and joined by our friends Anna and Joaquin.

Our starter, ceviche, is a typical dish from Honduras. Ceviche, for all those unfamiliar with it, is dish of seafood marinated in citrus juices which "cook" the fish without any need for heat. In this particular recipe the fish, seabass, was marinated for 6 hours until the flesh was white and flaky. I had never had it before, but my friend Anna who has travelled extensively in South America confirmed that it tasted as it should! I thought it was delicious and it seemed to go down well with the others.


Honduran Ceviche De Corvina
(recipe taken from www.foodnetwork.com)

Serves 4 as a starter

Ingredients
1 lb Sea Bass
Juice of 2 limes
Juice of 1 orange
1/2 cup coconut milk
1 jalepeno pepper, seeded and diced
1/2 red onion
1/2 red bell pepper
1 tomato
1 cup chopped coriander
1 sliced scallion
1 tbsp chives
1 tbsp olive oil
salt

Method:
Cut the fish into 1/2 inch dice. Combine lime juice, orange juice, coconut milk, jalapenos, red bell pepper, and red onion in a glass bowl and add fish. Cover with cling film and place in the fridge for at least 6 hours.

To serve pour off the liquid. I found the mixture had curdled a bit (the milk and citric acid I suppose) but once I removed the fish and wiped it a little it was fine. Add the remaining ingredients and serve.