I bought half a whole salmon, and when cutting the fish up into steak-sized chunks, I had leftover tiny pieces that were too small to do anything but this delicious ceviche with, though traditionally, this delicious Peruvian dish is made with white fish.  This dish is basically raw seafood cooked by lime juice.

Here’s how I made mine:

  1. 1 cup fish (or prawns or scallops)
  2. Juice of 2-3 limes
  3. A swirl of olive oil
  4. 1 small teaspoon sugar
  5. Birds eye chilli
  6. 1/2 red onion, finely sliced
  7. a handful of parsley
  8. 3 tablespoons capers
  9. 1 ripe tomato, cut into small cubes
  10. Salt and pepper

Combine all ingredients and refrigerate for a few hours.  I served mine with olive and rosemary bread. The basic bread recipe is here, which I learned when I went for a artisan bread workshop. To make olive and rosemary loaf, just add both to the dough after the rising period. Drizzle with olive oil when serving.

Handmade bread – tips from the pro